Hyderabadi Chicken 65
Hyderabadi Chicken 65 is a flavorful, spicy, and crispy deep-fried chicken appetizer from Hyderabad, India, known for its vibrant use of spices and aromatic herbs. This dish features marinated chicken pieces coated with a crisp batter, delivering a delightful combination of heat and tanginess.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 500 gramsboneless chicken thighs or breast
cut into bite-sized pieces
- 1 ½ tablespoonsginger-garlic paste
- 2 teaspoonsred chili powder
- 0 ½ teaspoonsturmeric powder
- 1 teaspoonscoriander powder
- 0 ½ teaspoonscumin powder
- 0 ½ teaspoonsgaram masala
- 3 tablespoonscurd (yogurt)
- 3 tablespoonscornflour
- 2 tablespoonsrice flour
- 1 largeegg
- 1 tablespoonslemon juice
- 10 leavesfresh curry leaves
- 2 piecesgreen chilies
slit lengthwise
- 2 tablespoonsfresh coriander leaves
chopped
- 1 ½ teaspoonssalt
- 0 ½ teaspoonsblack pepper powder
- 500 mloil for deep frying
Instructions
In a large mixing bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, curd, lemon juice, salt, and black pepper powder to make a smooth marinade.
Add the chicken pieces to the marinade and mix well to coat all pieces thoroughly. Cover and refrigerate for at least 1 hour, preferably 2 hours for deeper flavor.
After marination, add the egg, cornflour, and rice flour to the chicken and mix well to form a thick coating batter.
Heat oil in a deep frying pan or wok over medium-high heat until it reaches about 180°C (350°F). To test, drop a batter piece and it should rise immediately with bubbles.
Carefully drop the marinated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each batch for 4-5 minutes or until golden brown and crispy. The internal temperature of cooked chicken should reach 74°C (165°F).
Remove the chicken using a slotted spoon and drain on paper towels to remove excess oil.
In the same hot oil, quickly fry the curry leaves and slit green chilies for about 10-15 seconds until crisp but not burnt. Remove and drain.
Toss the fried chicken with the crispy curry leaves, fried green chilies, and chopped coriander leaves for extra aroma and flavor.
Serve immediately as a spicy appetizer or snack with lemon wedges and a cooling dip like yogurt raita.
