Tips for preparing a delicious Chicken 65 for a Farm Party

Nothing gets a party started like the fiery, aromatic flavors of Chicken 65! This crowd-favorite
The appetizer is perfect for your farm gathering. Here’s how to prepare this iconic dish in bulk
while keeping it crispy, juicy, and packed with flavor.
�� Ingredients (Serves 30)
Main Ingredients:
 10 kg chicken (boneless thigh pieces, cut into bite-sized)
 2 cups yogurt (hung curd preferred)
 1 cup ginger-garlic paste
 3 tbsp red chili powder (adjust to spice preference)
 2 tbsp garam masala
 1 tbsp turmeric powder
 1 cup cornflour
 2 cups rice flour
 1 cup all-purpose flour
 Oil for deep frying (about 5 liters)
For the Tempering:
 1 cup oil
 20-25 curry leaves
 15-20 green chilies (slit lengthwise)
 1 cup garlic (finely chopped)
 1/2 cup ginger (julienned)
 1/4 cup red chili flakes (for extra heat)
 1 tbsp black pepper powder
 1/2 cup lemon juice
 Salt to taste
��‍�� Step-by-Step Preparation
1️⃣ Marination (Night Before)

1. In large mixing bowls, combine chicken with yogurt, ginger-garlic paste, red chili
   powder, garam masala, turmeric, and salt.
2. Mix thoroughly, cover, and refrigerate overnight for maximum flavor penetration.
   2️⃣ Battering & Frying (Party Day)
3. 30 minutes before frying, add cornflour, rice flour, and all-purpose flour to the
   marinated chicken. Mix well to coat evenly.
4. Heat oil in large kadai or deep fryer (350°F/175°C).
5. Fry chicken in small batches (don’t overcrowd) for 6-8 minutes until golden and
   crispy.
6. Drain on wire racks to maintain crispiness.
   3️⃣ Tempering (Final Flavor Boost)
7. In a large wok, heat 1 cup oil.
8. Add curry leaves, green chilies, garlic, and ginger. Sauté until fragrant.
9. Toss in fried chicken, red chili flakes, black pepper, and lemon juice.
10. Stir-fry for 2-3 minutes until well-coated.
    �� Pro Tips for Perfect Chicken 65
    ✔ Double fry for extra crispiness (first fry at lower temp, second fry at high heat)
    ✔ Use thigh meat – stays juicier than breast for large batches
    ✔ Prep stations – Set up assembly line with marination, frying, and tempering areas
    ✔ Keep warm – Place in oven at 200°F (95°C) between batches
    �� Serving Suggestions
     Serve in large steel trays lined with banana leaves
     Garnish with extra curry leaves and lemon wedges
     Pair with mint chutney and onion rings
     Offer cooling drinks like buttermilk or lemonade to balance the heat
    �� “The secret to great Chicken 65? That second fry for ultimate crunch!”