Andhra style chicken 65|How to make Andhra style chicken 65 from scratch

Fried chicken is famous all over the world .but Indian fried chicken or chicken 65 ,especially andhra style fried chicken is a bit spicier with all the masala and spices that goes into the making.While dining at a restaurant the first thing in starters on a menu card is chicken 65. This kind of fried chicken is so popular in Andhra and can be seen even at the road side eateries.And not to mention the que that gathers to gulp it piping hot .My mom makes the best chicken 65 and my kids always crave for Nani's(grandmother) chicken.

When ever we visit my home the first thing kids say upon asking what they would have for lunch is this chicken.This is one of the methods that my mom makes. There is another version of it which I shall share later.Chicken 65 is usually served as a starter and really goes well as a side with vegetarian meals.Don't worry about the left overs it can be used in n number of ways .I doubt if there would be any left overs,unless I save some with out the knowledge of folks before serving . These are so addictive that you cant stop munching. 

Step wise tutorial to make chicken 65

Marination time :1 hour

cooking time:40 minutes

serves :4

Ingredients

First marination;

• 1 tbsp-vinegar
• 1 tsp-salt

Second marination;

• 1 tsp-red chilly powder
• 1/2 tsp-cumin powder
• 1/2 tsp-black pepper powder
• 1 tsp-garam masala 
• 1/2 tsp -chat masala 
• 1/2 tsp-salt
• 2 tsp -cornflour
• 1 tsp-(all purpose flour)
• orange colour(optional)

For tempering;

• 2 cloves-garlic
• 5 -green chillies(slit)
• 2 sprig curry leaves

Procedure:

1.Clean wash and drain the chicken well.Make slits on the leg pieces add vinegar, salt mix well and set aside to marinate for 1/2 an hour.

2.Remove the chicken pieces in another bowl  discarding the first marinate and add all the above spices except corn flour and all purpose flour.Marinade for 30 minutes.

3.Now add corn flour ,all purpose flour mix it until well coated .

4..Heat oil in a pan,slowly drop the chicken pieces starting with big ones first.Fry it until golden brown on medium flame .

5.Take 1 tbsp oil from the oil used for frying in a pan.Add all the ingredients measured under tempering saute and add the chicken pieces toss it and switch off the flame .

6.Serve hot as a starter.

Notes;

• Over night marination is preferred for best results.
• use spices to your discreation.
• Adding the flours just before frying makes it much crispier.