Chicken 65 | India's DELICIOUS Fried Chicken
Channel: Kiran
Date: 2024-03-19

#chicken #recipe #indianfood 

https://www.youtube.com/channel/UCBLdt8vajB4pbjqZsxUAnpg?sub_confirmation=1

In today's video, you'll learn how to make one of Chicken 65. An Indian fried chicken that originated in Southern India.  

INGREDIENTS: 
For Chicken Marinade 
1lb of boneless skinless chicken breasts 
150 grams of Greek yogurt 
30 grams of lemon juice 
56 grams of ginger garlic paste 
3 grams of Kashmiri Red chilli powder 
2 grams of turmeric 
3 grams of coriander powder 
3 grams of cumin powder 
1 gram of Garam Masala 
10 curry leaves (finely minced) 
10 grams of kosher salt 

For Mint Chutney: 
1 part mint leaves 
1 part cilantro 
28 grams of ginger garlic paste 
2 green chili 
5 grams of kosher salt 
Water to desired consistency 

For Spicy Mayo 
28 grams of kewpie mayo 
A pinch of Kashmiri Red Chilli Powder 
Juice of .25 lemon 
1 garlic clove (grated) 

For Flour Dredge: 
160 grams of potato starch 
40 grams of AP flour 

For Frying Oil: 
Peanut Oil (2-3 inches deep in a Dutch oven) 

For Final "Fry" 
28 gram of peanut oil (from frying) 
10-20 curry leaves 
3 sliced green chilis 
5-6 turns of fresh ground pepper 

METHOD:
1. On a cutting board,  use a paper towel to pat dry 1lb or 450 grams of boneless skinless chicken thighs 
2. Use a knife to remove any excess fat (save in a separate container) 
3. Slice the chicken thighs vertically into 1" strips then rotate the chicken horizontally and slice into "5 inch cubes 
4. In a bowl combine: 
150 grams of Greek yogurt 
30 grams of lemon juice 
56 grams of ginger garlic paste 
3 grams of Kashmiri Red chilli powder 
2 grams of turmeric 
3 grams of coriander powder 
3 grams of cumin powder 
1 gram of Garam Masala 
10 curry leaves (finely minced) 
10 grams of kosher salt 
5. Add the chicken back in and marinate for at least 30 minutes 
6. In a mixing bowl, weigh out 160 grams of potato starch and 40 grams of AP flour, mix and combine 
7. Add marinated chicken into the mixing bowl of potato starch and flour and mix each piece generously 
8. Each piece of chicken should be well coated in the dredge 
9. In a Dutch oven or wok add enough peanut oil (2-3 inches deep)  
10. Warm the oil to 350 degrees fahrenheit (177 degrees Celcius) 
11. Once the oil is heated, add in the chicken, a few pieces at a time and stir constantly using a slotted spoon or spider 
12. After 2-3 minutes remove the chicken pieces and set aside on a wire rack 
13. Repeat with the first batch of chicken 
14. Bring the oil back up to 350 degrees fahrenheit 
15. Add the chicken pieces back in and double fry for another 1-2 minutes 
16. After 1-2 minutes, remove the chicken and set aside on a wire rack and immediately season with a light pinch of salt 
17. Repeat till all the chicken has been double fried 
18. In a small sauce pan, on medium heat, add about a tablespoon of the frying oil 
19. Add in 10-20 curry leaves 
20. Add 3 sliced green chilies 
21. Fry till the leaves and chilies begin to pop 
22. Add back in the chicken 65 and toss 
23. Add 5-6 turns of fresh ground pepper 
24. Toss the chicken then turn off the heat and remove 
25. Plate and serve with lemon wedges 

00:00-00:14: Intro 
00:15-00:41: Prepping The Chicken 
00:42-01:38: Marinating The Chicken 
01:39-02:10: Chicken 65 Sauces 
02:12-02:43: Mint Chutney & Chicken 65 History 
02:44-03:06: Spicy Mayo 
03:07-03:31: Flour Dredge 
03:31-04:09: First Fry 
04:10-04:34: Second Fry 
04:35-04:46: Bonus Fry 
04:48-04:56: Plating 
04:57-05:36: Taste Test & Outro 


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