Recipe for traditional Tamil-style chicken 65 made in the air fryer. Absolutely delicious and no compromise in taste when compared to the regular chicken 65.
This simple and easy chicken 65 recipe uses just two tablespoons of oil for 500 grams of chicken. This makes about 3-4 servings, with approximately 1.5 teaspoons of oil per serving. I prefer using coconut oil for this recipe as the aroma and flavour work really well. Any vegetable oil can also be used in place of coconut oil.
This is a really simple recipe where the chicken is briefly marinated in a spice masala and air fried for about 14-15 minutes. This chicken 65 tastes best when served hot.
I prefer to use boneless skinless chicken thighs for this recipe as thighs stay juicy and moist and work perfectly well in this preparation. Make sure to cut the thighs into small bite-size pieces. Also, make sure to cut the chicken into same-size pieces so they cook evenly. Note – The frying time will slightly vary depending on the size of the cut chicken piece.
I have not used any artificial color in this recipe. Kashmiri chilli powder gives a nice subtle spice and color to this recipe and I find that adding additional color is not necessary at all.
This same recipe can be baked in an OTG oven instead of an Air fryer and it works well.
I have found that south Indian-style store-bought chicken masala works well and it can be used instead of garam masala in this recipe. Chicken Masala https://amzn.to/3kNh8wn
Here are the things you can buy for making this recipe Air Fryer – Air Oven https://amzn.to/3ycbtDf Small Tadka Pan https://amzn.to/41G7In2
Here is the video of how to make Air Fryer Chicken 65 | Air Fried Chicken 65 Recipe | Air Fried NOT Deep Fried
Main Ingredients
500 grams of boneless chicken thighs 1 teaspoon ginger garlic paste 1 tablespoon plain yogurt (plus more if needed) 2 green chillies, finely chopped 2 sprigs curry leaves, finely chopped 2 teaspoon Kashmiri chilli powder 1/4 teaspoon red chilli flakes 1/2 teaspoon turmeric powder 1/4 teaspoon black pepper powder 1/2 teaspoon garam masala powder 3/4 teaspoon salt 1/2 of a lime, juiced 1.5 tablespoon coconut oil 1 tablespoon rice flour 1 tablespoon maida / all-purpose flour 1 tablespoon corn starch
For the tempering
1/2 tablespoon coconut oil 2 green chillies, slit 2 sprigs of curry leaves
Add all the ingredients to the chicken and mix well to combine. If the chicken mixture looks dry, add a few tablespoons of yogurt to adjust the texture. It should not be too dry. Marinate the chicken for at least 30 minutes in the refrigerator. You can marinate for up to an hour. Line the chicken on the air fryer tray. Do not crowd the tray. Make sure there is enough space for the hot air to rotate so the chicken cooks evenly inside the air fryer. Fry in batches as required. Air fry at 200°Celsius / 400°Fahrenheit for 14-15 minutes. Turn the chicken pieces after 6-7 minutes so it cooks evenly on both sides. Continue to fry for another 6-7 minutes. The frying time will slightly vary depending on the size of the cut chicken piece. If the pieces are really small, it will take few minutes less. After air frying, let the chicken rest for a few minutes so the masala sticks to the chicken. Take a small tadka pan and roast some green chillies and curry leaves. Once the curry leaves crisp up, add the tempering to the chicken. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Main Ingredients
500 grams of boneless chicken thighs 1 teaspoon ginger garlic paste 1 tablespoon plain yogurt (plus more if needed) 2 green chillies, finely chopped 2 sprigs curry leaves, finely chopped 2 teaspoon Kashmiri chilli powder 1/4 teaspoon red chilli flakes 1/2 teaspoon turmeric powder 1/4 teaspoon black pepper powder 1/2 teaspoon garam masala powder 3/4 teaspoon salt 1/2 of a lime, juiced 1.5 tablespoon coconut oil 1 tablespoon rice flour 1 tablespoon maida / all-purpose flour 1 tablespoon corn starch
For the tempering
1/2 tablespoon coconut oil 2 green chillies, slit 2 sprigs of curry leaves
Add all the ingredients to the chicken and mix well to combine. If the chicken mixture looks dry, add a few tablespoons of yogurt to adjust the texture. It should not be too dry. Marinate the chicken for at least 30 minutes in the refrigerator. You can marinate for up to an hour. Line the chicken on the air fryer tray. Do not crowd the tray. Make sure there is enough space for the hot air to rotate so the chicken cooks evenly inside the air fryer. Fry in batches as required. Air fry at 200°Celsius / 400°Fahrenheit for 14-15 minutes. Turn the chicken pieces after 6-7 minutes so it cooks evenly on both sides. Continue to fry for another 6-7 minutes. The frying time will slightly vary depending on the size of the cut chicken piece. If the pieces are really small, it will take few minutes less. After air frying, let the chicken rest for a few minutes so the masala sticks to the chicken. Take a small tadka pan and roast some green chillies and curry leaves. Once the curry leaves crisp up, add the tempering to the chicken. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/air-fryer-chicken-65/
Recipe for Sorakkaai Thogayal | Bottle Gourd Chutney For Rice – An easy and quick side dish usually served with rice for South Indian Lunch or Dinner.
Bottle gourd is a vegetable that is not liked by many due to its bland taste and texture. The best way to make use of this kind of gourd is to make them into a chutney. The chutney tastes really delicious and they are nutritious too.
I prefer using long green chillies for making this thogayal / chutney. The chillies are not very spicy. If using small chillies, adjust the chillies according to your taste.
Here are the things you can buy online for making this recipe Pre-Seasoned Cast Iron Skillet, 10-Inch https://amzn.to/3Z2lH4G Serrated Knife Set https://amzn.to/3HN9M3D Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Here is the video of how to make Sorakkaai Thogayal | Bottle Gourd Chutney For Rice | Spicy Bottle Gourd Pachadi Made With Green Chillies
Main Ingredients
1 tablespoon gingelly oil 1 teaspoon chana dal 1 teaspoon urad dal 1/4 teaspoon cumin seeds 6 green chillies 6 cloves garlic 2 sprigs of curry leaves 1/4 cup onions, sliced 2 tomatoes, diced 2 cups bottle gourd, diced 1/4 inch piece tamarind 3/4 teaspoon salt 1/4 teaspoon turmeric powder 1/4 teaspoon asafoetida 1/4 cup fresh shredded coconut 3 sprigs of coriander leaves
For Tempering Thogayal
1 tablespoon gingelly oil 1/2 teaspoon split urad dal 1/2 teaspoon mustard seeds 1 sprig of curry leaves 2 dried red chillies
Take a heavy-bottomed pan and add chana dal, urad dal, cumin seeds, green chillies, garlic, and curry leaves. Roast everything on a low flame till the lentils are golden. Make sure that the green chillies are well-roasted and blistered. Roasted chillies taste really good in the thogayal. Once all the ingredients are roasted and golden, remove and set aside on a plate to cool. Leave the remaining oil in the pan. To the pan, add the onions, tomatoes and the bottle gourd. I like to use peeled and diced bottle gourd. Add a small piece of tamarind, salt, turmeric powder and asafoetida. Mix well. Cover the pan with a lid and cook on a low flame for about 10 minutes till the bottle gourd is soft and mushy. At this stage add the coconut and the coriander leaves. Cook for a minute. Do not cook for long after adding coriander leaves. Take a heavy-duty mixie jar and add the roasted lentil chilli mixture. Grind to a smooth paste. Add little water while grinding. Once the mixture is ground to a smooth paste, add the cooked veggie mixture to the same jar and grind again. Grind to a coarse texture. Do not grind to a fine paste. Finally, add little jaggery and pulse once in the mixie. The texture of the chutney should be coarse. Remove the chutney to a bowl and set aside. Take a small kadai and add little oil. Once the oil is hot, add the split urad dal and the mustard seeds. Let the mustard seeds crackle. Add the curry leaves and the dried red chillies. Roast for a few seconds. Add the tempering to the chutney and mix well. Serve with rice and a little ghee. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
