Crispy Fried Pakistani Restaurant Style Chicken 65, rendered crispy through frying, features chicken pieces steeped in a delectable blend of rice flour, an array of tantalizing spices, and seasonings, before being immersed in sizzling oil for a delectable outcome.
- What is Chicken 65?
- Why is called Chicken 65?
- What kind of meat to use in Chicken 65?
- Steps in making Chicken 65
- How to make Chicken 65?
- What to serve with Chicken 65?
- What to pair with Chicken 65?
- The Chicken 65 Recipe
WHAT IS CHICKEN 65?
Crispy Fried Pakistani Restaurant Style Chicken 65, a dry deep-fried chicken recipe, hailing from the culinary traditions of South India and Pakistan, showcases a unique Pakistani rendition that sets it apart. This delicious chicken recipe boasts a subtle spice profile, making it both distinctive and approachable with its modest ingredient list.
In the restaurant-style chicken 65 preparation, the chicken is skillfully fried in oil, accompanied by fragrant curry leaves and green peppers, offering a delightful Pakistani appetizer recipe that complements a range of prominent Pakistani dinner recipes, such as Chicken Biryani.
WHY IS IT CALLED CHICKEN 65?
In the year 1965, an intriguing culinary mystery surrounds the chicken preparation, with two possibilities: either it was intricately divided into 65 pieces or subjected to an astonishing 65-day marination. The latter option seems almost implausible, considering the likelihood of spoilage over such an extended period. Thus, the prevailing belief leans towards the former: there were indeed only 65 distinct pieces of chicken involved in this enigmatic culinary creation.
WHAT KIND OF MEAT TO USE IN CHICKEN 65?
The recipe necessitates boneless chicken, and I opted for chicken breast; however, chicken thighs can seamlessly serve as a substitute. It's important to note that chicken quarters or whole chicken are not recommended for this particular recipe.
STEPS IN CHICKEN 65
- Marinate the chicken.
- Let the marinate set.
- Fry the marinated chicken pieces.
This recipe doesn't have lot of ingredients. It has a fair amount but not much. Before we dive into Ingredients I would like to say this isn't a spicy chicken recipe, it is mild when it comes to how spicy it is.
- Chicken- This recipe necessitates boneless chicken, and I opted for chicken breast; however, chicken thighs can seamlessly serve as a substitute. It's important to note that chicken quarters or whole chicken are not recommended for this particular recipe.
- Rice flour- This specific flour exhibits a neutral flavor and lacks any discernible aroma, rendering it the perfect selection for this marinated chicken dish. I've sampled chicken 65 prepared with various flours such as gram flour (besan), all-purpose flour, and even corn flour, but their pronounced aftertastes, which linger in the mouth especially gram flour, have not been to my liking at all.
- Egg- This ingredient is very important. Egg will help bind the marination when you're deep frying the pieces of chicken.
- Ginger garlic paste- I use homemade because nothing beats homemade but you can use store-bought if available.
- Oil- any neutral oil would work fine I personally use olive oil but you can vegetable oil or any other neutral oil that you desire.
- Curry leaves- Always use fresh curry leaves not dried curry leaves.
- Food Color- You can skip that but the red food color will give its authentic bright red color to the recipe.
HOW TO MAKE CHICKEN 65?
Mix all the ingredients in the marination section of the recipe card.
Fry the marinated chicken.
Take out on paper towel.
Add oil heat it up and add garlic, green chilis, and curry leaves.
Add the chicken that you taken out on a paper towel to the fry pan then sauté it.
- Marinate in a small bowl or medium size bowl.
- Don't subtitute rice flour with gram flour (besan).
- Make sure after frying you take on a paper towel to observe the excess oil in the chicken.
- Don't fry on medium-high heat or low heat. Fry on medium flame.
WHAT TO SERVE WITH CHICKEN 65?
- Garlic Chili sauce- I personally like it with this sauce.
- Rice- Cumin rice and Basmati rice are commonly favored by individuals, often hailing from South India.
WHAT TO PAIR WITH CHICKEN 65?
On a casual weeknight, Chicken 65 is a star itself. However, when hosting a Dawat (party) I personally like to pair Instant Pot Mutton Biryani, Butter Chicken (Better than restaurant), and Achari Keema (Qeema). Don't forget to make my famous Cilantro Tomato Yogurt Raita or Green Chutney Raita. Pair with a traditional Pakistani dessert like Zarda, Kheer, Shahi Turkey, Falooda, or Egg halwa.
HOW TO STORE IT?
While its delectable nature might deter you from storing it in the freezer, should you choose to do so, it will maintain its quality for a duration of 1-2 months. When ready to enjoy, simply thaw it and reinvigorate it in an air-fryer or toaster oven. If you opt for refrigeration, anticipate a shelf life of 2-3 days, and once again, reheat it to perfection using an oven toaster or an air-fryer.
Let's Make Chicken 65!!!
Crispy Fried Pakistani Restaurant Style Chicken 65
Ingredients to add before frying
- 1 egg
- 5 tbsp rice flour
For frying the chicken
- 6 cups olive oil or any neutral oil
Curry leave and green chillies mixture
- ¼ cup olive oil or any neutral oil
- 2 garlic cloves chopped
- 1 green pepper
- 10 fresh curry leaves
- ¼ tsp black pepper
- Add chicken in a bowl along with ginger garlic paste, oil, yogurt, fresh lemon juice, salt, garam masala powder, black pepper, cumin powder, garam masala powder, red food coloring, and chopped curry leaves.
- Cover, mix well, and let it marinate for 2 hours to overnight in refrigerator.
- Take it out of the refrigerator, and add rice flour and egg.
- Add 6 cups of oil in a wok on medium heat, and let it heat up.
- Now add marinated chicken to the wok, and let it deep fry.
- This process will take 5-7 minutes.
- After it's deep fried take it out with slotted spoon on plate which is lined with a paper towel so it will observe the excess oil left in the chicken.
- Turn off the stove.
Curry leaves and green chili mixture
- In a fry pan, on medium heat, add ¼ cup of oil, and let it heat up.
- Add garlic cloves, green pepper, black pepper, and curry leaves.
- Sauté that for 15 seconds, then add the fried chicken.
- Stir-fry the entire mixture for a duration of 2 minutes constantly stirring.
- Take out on a plate.
- Serve it hot and enjoy!