Chicken 65 is an easy fried Chicken recipe with boneless Chicken bytes. There are many variations of fried chicken, but this is the most sought after 'Starter' in fast food joints. Though they look red and fiery, they are not as spicy as they look. Chicken 65 is a spicy, deep-fried chicken dish believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai. It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless or bone-in chicken and is usually served with Sliced Onions and Lemon wedges. Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent. Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.
Though the name 'Chicken 65' has a long running theory and story behind it. It serves as a classic Chicken Fry with minimal ingredients. Every South Indian state has its own variation of this recipe. In Coimbatore, this dish is commonly called as 'Chilli Chicken', it is literally Chicken 65 rather different from its original recipe which is more or less Schezwan like.
The flavour of the dish can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary. Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish. But whatever may be the recipe -its the one & only, Chicken 65 or Chilli Chicken as commonly named in our household.
Cuisine : South Indian
Course : Appetizer / Starter
Spice Level : Medium
Difficulty : Easy
Serves :3-4
Author : SM
Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes
INGREDIENTS :
To Marinate:
Boneless Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the chicken into small cubes.
Allow it to dry in a colander.
Mix all the ingredients mentioned under 'To Marinate'.
Add the Chicken Pieces to the Marinade and mix well.
Leave the marinated Chicken for at least 1 hour or over night in the refrigerator.
Heat cooking oil and deep fry the chicken in small batches until they are well cooked and the sizzling stops in medium heat.
Remove the fried Chicken pieces and allow it to drain on a paper towel.
Serve hot as a starter or as any side dish for your preferred dish.
NOTES :
Drain the chicken pieces well, before marinating them.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to your preference.
Kashmiri chilli powder is less hot and gives a red colour to the dish, even without adding food colour.
I have not used the food colouring in this recipe.
Longer marination time ensures soft and succulent fried Chicken.
BUTTERMILK FRIED CHICKEN
Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior. This is an easy recipe and you can expand your fried chicken repertoire. With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu. Just a few simple techniques and there you go with a crispy fried chicken. The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing. Buttermilk tenderizes the Chicken Pieces. I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken. Longer the time better the texture. I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipopsetc.,
Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour. This is the main step which gives the needed crispiness to the fried Chicken. So what goes into the Seasoned flour matters a lot. I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour. Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it. Baking Powder also does its job in getting the needed crispiness.
Next step is frying the Buttermilk Chicken. Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan. Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces. So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
Once fried, remove it from the Oil and line it up in a wire rack. Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.
Clean, Wash and cut the whole chicken into 8 pieces.
In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
Mix until the Chicken Pieces are well well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For Buttermilk Fried Chicken:
Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, dips or Salads.
NOTES:
To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Another important aspect is to make sure your oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.
POPCORN CHICKEN
"Popcorn Chicken" is one recipe which is quite frequented at home - an all-time family favourite! A recipe I had been planning to publish from day one of Blogging. I perfected this recipe during my initial days in Malaysia. A simple twist I tried with my Chicken 65 recipe, basically inspired by KFC style popcorn chicken. Another recipe of the same genre "Buttermilk Fried Chicken" is also a different version of the same recipe prepared with big Chicken pieces. This Popcorn Chicken is a simple and quick fix recipe, which is sure to please your senses with crispy exteriors, crunchy to your bites with all-natural juicy & succulent chicken pieces. I am sure this Crispy fried tender Popcorn Chicken is going to be your favourite. Enjoy these Crispy Popcorn Chicken as a Starter with any Sauce or Garlic-mayo dip.
Popcorn Chicken is popular in every part of the world and is made with different flavours & is region-specific. This is the most basic,
fool-proof recipe with some optional seasonings. So you can use your favourite herbs and spices to suit your taste buds. And I play around when it comes to coating the marinated Chicken Pieces, Bread Crumbs, crushed Corn Flakes, Nestum... I tried with different ingredients until I got the desired Crunchiness in this Popcorn Chicken. So I coat this Popcorn Chicken with two ingredients - an equal amount of Bread Crumbs & crushed Corn Flakes.
POPCORN CHICKEN
When it comes to marinating the Chicken Pieces, it is the most important step which yields you with juicy & succulent fried Popcorn Chicken. I usually leave the chicken pieces marinated overnight. Longer the marination time, better the texture. If you skip the step then chicken may not be tender & soft. Fried chicken pieces may turn out fibrous & dry if they are not prepared well. You
can prepare them ahead and freeze or refrigerate it for later use. All
you
need to do is just thaw the marinated Chicken Pieces & bring down
to
room temperature. Make sure to dredge the Chicken Pieces with the coating mixture just before frying it. Otherwise, the ingredients tend to get soggy which wouldn't yield you with a crispy Popcorn Chicken.You can deep-fry or even bake them in an oven.
Cuisine - Around the World Spice Level - Medium Difficulty - Easy Serves - 3-4 Author - SM Preparation Time - 15- 20 Minutes Marination Time - Overnight / 3-4 Hours Cooking Time - 20 - 30 Minutes
Clean, Wash and cut the whole chicken into small pieces(bite-size).
Grind Green Chillies(4-5 Nos.), Garlic(8-10 Cloves) & Ginger(1" length Piece) into a fine paste and keep it aside.
In a large bowl, add the Chicken Pieces along with Ginger, Garlic & Green Chilli Paste,.
Pour in the Lemon Juice & add a dash of
Salt to it.
Beat an Egg and add it to the above.
Drizzle the Corn Flour and mix until the Chicken Pieces are well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For the Coating:
Simply crush the Corn Flakes coarsely. Alternatively can grind it briefly in a small blender jar. Make sure not to grind it into a fine
powder.
Add the coarsely ground Corn Flakes in a wide bowl, add Bread Crumbs to it, mix well and keep it aside.
For Popcorn Chicken:
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the coating mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken pieces so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep the Popcorn Chicken crispy.
Serve Popcorn Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, Mayonnaise, Dips or Salads.
Can serve it as a Starter or as a Side dish.
For Baking the Popcorn Chicken:
Grease a wire rack and place it on a baking tray.
Place
the marinated chicken pieces dredged with the coating mixture on it.
Make sure to leave a gap between the chicken pieces.
Bake the Chicken Pieces at 400°F or 180 °C in a preheated oven for about 10 to 12 Minutes.
Flip and cook the Chicken Pieces on each side.
Bake until each chicken piece is well cooked and turns into light golden brown in colour.
POPCORN CHICKEN
NOTES:
To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
I have used Green chillies ground along with Ginger & Garlic paste for the required spiciness in the marinade.
Can substitute it with Red Chilli Powder/Paprika Powder/Pepper Powder.
Adjust the amount of spiciness to suit your spice level.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
I have used a combination of Bread Crumbs & crushed Corn Flakes which yields me with desired crunchiness & crispy exterior in Popcorn chicken.
Can get easy with your choice of coating ingredient. Use any one preferred coating ingredient. Can choose between Bread Crumbs, Crushed Corn Flakes or Nestum.
Coating the Popcorn chicken with Nestum yields mildly sweet fried chicken.
Can also add a small amount of slightly crushed Biscuits to your coating mixture, if you prefer a mild sweet note in this Popcorn Chicken.
Use a large wide bowl and an excessive amount of coating mixture, so the chicken can be tossed around without a lot of handling.
Excessive coating mixture also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Can double coat the Chicken pieces with the coating mixture for extra crunchiness.
Make
sure to dredge the Chicken Pieces with the coating mixture just before
frying it.
Otherwise, the ingredients tend to get soggy which wouldn't
yield you with a crispy Popcorn Chicken.
Another important aspect is to make sure the oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop,
which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry
FISH 65
Fish 65 is an easy Fish fry recipe
prepared with Fish Chunks. Preferably I cook this recipe with Shark
alias Sura/Sravu Fish. Though you can prepare a wide range of
recipes with Shark Fish, this Fish 65 recipe prepared with this
variety does total justification, whatsoever. And if you are a
Seafood lover then this fried Fish recipe is for you. Though it looks red and fiery, they are not as spicy as they look.
Fish 65 is a spicy, deep-fried fish chunks which is a recipe
adapted from Chicken 65 which is believed to have originated from
Chennai, India, most specifically introduced in 1965 at the Buhari
Hotel a famous restaurant in Chennai. It serves as an
entrée(starter) or even as a quick snack. It can be prepared using
boneless Fish Chunks and is usually served with Sliced Onions and
Lemon wedges. Any soft chunky variety of fish suits well for this
recipe. Vegetarian variants like "Paneer 65" or
"Gobi(Cauliflower) 65" are also prevalent. Kerala has
its own style of Beef 65 too, made with pre-cooked Beef
pieces.
The flavour of this
Fish 65 recipe can be attributed to Red Chilly Powder but rest of the
ingredients for the recipe can vary. Some recipes call for
adding Garam Masala, add fried Curry Leaves etc., to add an extra
note to this dish. To be honest, Fish 65 teases you brain, and
makes it difficult to identify whether the dish is made with Chicken
or Fish. So is the texture and flavour of well-marinated and
perfectly cooked Fish 65.
Boneless Fish - 500 Grams Ginger Garlic Paste
- 2 Tbspn Red Chilli Powder - 1 Tspn Kashmiri Chilli Powder - 1
Tspn Red Food Colour - (Optional) Corn flour- 3-4 Tbspn Mono
sodium Glutamate(Aji-no-moto) - a Pinch (Optional) Egg- 1 Salt
- To Taste Lemon Juice - 2-3 Tspns
To Fry:
Oil
To Garnish:
Onion Slices Lemon wedges
METHOD:
To Marinate:
Clean & Cut the Fish into small cubes.
Wash it thoroughly & allow it to drain through a colander.
Mix all the ingredients mentioned under "To Marinate."
Add the Fish Pieces into the Marinade and mix well.
Leave the marinated Fish Pieces for at least 1 hour or overnight in the refrigerator.
Fish 65:
Heat cooking Oil on a high flame. Allow the oil to smoke-off.
Then reduce the flame to medium and then add the marinated Fish pieces into it.
Do not overcrowd the pan, which will reduce the temperature of the oil.
Deep-fry the Fish pieces on a medium flame until they are well cooked, and the
sizzling sound stops.
Remove the fried Fish
Pieces and allow it to drain on a paper towel.
Fish 65 serves best as
an entrée(starter) or even as a quick snack. Serve it along
with thinly sliced Onions and Lemon wedges.
Fish 65 can be served
as a side dish.
Steaming hot Rice, Rasam and Fish 65 is one best
combination & my personal preference.
FISH 65
NOTES:
Drain the Fish Pieces
well, before marinating them.
Can use any fish
variety with thick flesh for Fish 65 Recipe. I have used Shark
fish in this recipe.
Adding MSG(Aji-no-moto)
and Red food colour to the marinade is totally optional.
Adjust the amount of
Red Chilli Powder to your spice level.
Kashmiri Chilli Powder is less spicy and also gives the needed fiery red colour to Fish 65.
I have not used Food Colouring in this Fish 65 recipe.
Do not fry the Fish Pieces for a long time, which can make the pieces hard.
GOBI/CAULIFLOWER 65
Gobi/Cauliflower 65 is a simple deep fried recipe prepared with marinated Cauliflower florets. There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants. Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Chicken 65. It serves as an entrée(starter) or even as a quick snack. Marinated Cauliflower florets are deep fried until they turn crispy and is usually served with Sliced Onions and Lemon wedges. Other Vegetarian variants like "Paneer 65" & "Mushroom 65" are also prevalent. Though Chicken 65 is the most sought-after recipe, the above versions are typically prepared to succumb the vegetarian palate. Kerala has its own style of Beef 65too, made with pre-cooked Beef pieces.
Gobi/Cauliflower 65 is a simple recipe with minimal ingredients. Every South Indian state has its own variation of this recipe. In Coimbatore, this type of recipes are commonly called as 'Chilli Gobi', it is literally Gobi/Cauliflower65 rather different from its original recipe which is more or less Schezwan like.
The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary. Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.
Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1Hour
Cooking Time - 20 - 30 Minutes
HOW TO COOK GOBI/CAULIFLOWER 65
INGREDIENTS :
To Clean & Soak :
Cauliflower - 1 Big Flower
Warm Water - 2 Cup
Turmeric Powder - a Pinch
Salt - To Taste
To Marinate :
Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Garam Masala - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the cauliflower into florets
Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
Allow it to dry in a colander.
Mix all the ingredients mentioned under 'To Marinate'.
Add the Cauliflower Florets to the Marinade and mix well.
Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.
NOTES :
Drain the Cauliflower Florets well, before marinating them.
Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to suit your taste preference.
Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
I have not used any food colouring in this recipe.
For a total Vegetarian Version avoid adding Egg in the marinade.
Kongu Style Pallipalayam Chicken Fry — this traditional chicken recipe from the heart of Tamil Nadu’s Kongunadu region is a dish that has a punch without overwhelming your palate. Lean chicken pieces are slow-cooked on a low flame alongside crisp coconut bites, shallots, and heavy freshly ground black pepper to create the ultimate Kongu style pallipalayam chicken fry. It is dry, highly fragrant, and remarkably simple to cook. Whether you are looking for a show-stopping appetizer or a robust side dish for your lunch menu with a fiery Kongu style Mutton Curry or Rasam, this heritage recipe brings the rustic warmth of Kongu cuisine straight to your home kitchen.
Ambur / Vaniyambadi Chicken Biryani – The Unsung Royalty of South Indian Cuisine
Of all the Biriyanis I’ve tasted, the authentic Ambur Chicken Biriyani holds a special, simple elegance. It remains light, richly aromatic, and effortlessly traditional—a taste dedicated to my memory of the fragrant Madras streets and the smoky biriyani dekchas of yesteryear. This recipe is a tribute to that unforgettable flavour profile of the Arcot Nawabi kitchen, where every tiny grain of rice whispers stories of heritage and delicious, approachable simplicity.
Let's Discover the secret behind the best Ambur Chicken Biryani, the true masterpiece of Tamil Nadu cuisine...
Beef can be widely acclaimed as a culinary hypocrisy of every Malayali. The unwritten tale of Spicy Beef Roast and scrumptious Parotta has become the part and parcel of Malayali Cuisine, which could be clearly understood only if you are a fan of Beef. It has become one of the staples of a Malayali household and eateries in Kerala that you can find this food in the nook and corners of every city in Kerala.
The recent ban of Beef in India has turned heads as many would have probably never associated India with Beef. Then for sure, they would have never heard of a Malayalis obsession for this meat. Kerala - Gods Own Country loves Beef in every form. Kerala Beef Fry/Roast is a legendary dish with a delicious aroma leaving hints of Coconut, Roasted Spices, Chillies and Curry Leaves in it. Least to mention the aroma wafting out of the dish undoubtedly from the Coconut Oil in which it is traditionally cooked. All these elevates the dish to a level higher of taste and flavour, but I would say if you have to get the real taste of it, try it in small eateries or Thattu Kada(Roadside Shops).
Along with other Beef Recipes, Beef 65/Chilli Beef has taken the show with its succulent and crispy texture. It serves as an entrée(starter) or even as a quick snack. It is prepared by using pre-cooked and marinated boneless Beef pieces. It is usually served with Sliced Onions and Lemon wedges. This Beef 65/Chilli Beef is a recipe similar to the most popular Chicken 65, repertoire Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.
Beef 65/Chilli Beef serves as a classic Fry with minimal ingredients. The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary. Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.
Beef - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Curd/Yoghurt - 1/4 Cup
Water - 1/2 Cup
To Marinate :
Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the Beef into small cubes.
Wash the Beef pieces until the water runs clear.
Allow it to dry in a colander.
Add all the ingredients mentioned under 'To Cook' in a pressure cooker.
Cook for 3 Whistles on a high flame, lower the flame and cook for other 5-6 whistles.
Once cooked Mix all the ingredients mentioned under 'To Marinate'.
Add the pre-cooked Beef Pieces to the Marinade and mix well.
Leave the marinated Beef for at least 3-4 hour or overnight in the refrigerator.
Heat cooking oil and deep fry the marinated Beef pieces in small batches until they are well cooked and the sizzling stops on a medium-high flame.
Remove the fried Chilli Beef/Beef 65 and allow it to drain on a paper towel.
Serve Chilli Beef/Beef 65 hot as a starter or as any side dish for your preferred dish.
NOTES :
Tender meat cooks soon. Adjust the cooking time accordingly.
The given timing to cook the Beef in Pressure Cooker suits well for the type of meat I get here in Malaysia.
Make sure there is no water while marinating the Beef pieces.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to your preference.
Kashmiri Chilli Powder is less hot and gives a red colour to the dish even without adding Food Colour.
I have not used food colouring in the recipe.
Longer marination time ensures soft and succulent fried Beef 65/Chilli Beef.
A QUICK TIP :
Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
Use a few pieces of Raw Papaya while cooking the meat. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.
How to Make Chicken Biriyani — A Simple One-Pot Biriyani Recipe with Coconut Milk
One-Pot Coconut Milk Chicken Biriyani is the ultimate comfort food for those craving a rich, aromatic, and creamy South Indian feast. This easy to follow recipe transforms simple ingredients into a gourmet meal using a pressure cooker or rice cooker. By substituting water with coconut milk, the rice becomes incredibly decadent and fluffy, perfectly complementing the succulent, marinated chicken. Whether you are looking for a quick weekend lunch or a festive dinner, this Tamil Nadu style Biriyani delivers authentic flavours in under 30 minutes. Discover the secret masala paste and foolproof tips for the perfect non-sticky Biriyani every single time.
Authentic Kozhi Rasam - brewed the traditional Chettinad village way
Authentic Kozhi Rasam: The Soul of Chettinad Chicken Rasam
Kozhi Rasam is less about technique and more about ingredients. This isn't your average clear soup, it is a robust, pepper laden Chettinad Chicken Rasam brewed with bony chicken and a hand ground spice paste that hits the back of the throat with a comforting heat. Villages traditionally use free range Nattu Kozhi, but regular chicken works beautifully too. Whether you're battling a stubborn cold or craving the South Indian countryside, this Kozhi Rasam delivers a depth only traditional methods can give. Simple, restorative, unapologetically bold - village style cooking at its finest.
Gramathu Samayal - The Comfort of a Village Kitchen
Kozhi Rasam, also known as Chicken Rasam, Koli Saaru, or Charu, is an authentic speciality of Chettinad cuisine, born in the kitchens of villages where rasam was as much medicine as it was meal.
There's an old saying in the Kongu and Chettinad belts - if the aroma of the rasam doesn't make the neighbour sneeze, you haven't used enough pepper. It was a broth brewed for fevers, for bad moods, for the first cold snap of the season, and it has stayed that way for generations.
My Nostalgia and Memory
I remember the sound of the Ammi (grinding stone) crushing peppercorns and cumin, a rhythmic thud that promised a meal that could cure anything.
As the old line goes, "Ammiyil arachu vacha Nattu Kozhi Patta Kilappum" - there's an undeniable magic when you grind those spices fresh. This recipe is a tribute to that tradition, bringing the rustic essence of a South Indian home into a modern kitchen.
Complete the meal: A steaming bowl of Rasam rice is best enjoyed with a spicy side. Try Mutton Chukka Varuval or Pichu Potta Kozhi for the ultimate South Indian experience.
Why You'll Love This Recipe
Authentic Chettinad Flavours: Uses freshly ground rasam powder and local spices.
Adaptable: Free-range chicken for traditional depth, or regular chicken for a quicker, softer bite.
Nutritious and Comforting: Perfect for cold days or when you need something restorative.
Natural Immunity: Black pepper and cumin act as a traditional digestive aid and help clear congestion.
Zero Waste: The perfect way to use chicken trimmings and bones for a nutrient-rich broth.
Versatile Serving: Enjoy it with rice, or on its own as a soup.
Recipe Overview
Cuisine: South Indian (Chettinad)
Recipe Type: Rasam / Soup
Yields: 1 Litre
Servings: 3-4
Difficulty: Easy
Author:SM @ Essence of Life - Food
Time Estimate
Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Total Time: 35 Minutes
How to Cook Kozhi Rasam - Step-by-Step Details
Fresh spices ground on the Ammi make all the difference
Ingredients for Kozhi Rasam
For the Broth:
250 g Chicken (bony pieces preferred)
15 nos Shallots (small onions, slightly crushed)
1 medium Tomato (roughly chopped)
½ tsp Red Chilli Powder
1 tsp Turmeric Powder
5 cups Water
For the Fresh Rasam Paste:
1 tsp Peppercorns
1 tsp Cumin Seeds
½ tsp Fennel Seeds
1 tsp Coriander Powder
2 nos Dry Red Chillies
4 nos Shallots
5 cloves Garlic
For the Tempering:
1 tbsp Oil (Gingelly oil preferred)
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 sprig Curry Leaves
For Garnishing:
A few sprigs Fresh Coriander Leaves
Method - Step-by-Step Cooking Instructions
Step 1: Prepare the Aromatic Rasam Paste
Dry grind the peppercorns, cumin seeds, fennel seeds, coriander powder, dry chillies, shallots, and garlic to a coarse paste.
Pro Tip: Don't grind this into a smooth paste. Leaving it slightly coarse lets the spices release their oils gradually during the simmer.
Step 2: Cook the Chicken
In a pressure cooker, add the chicken, crushed shallots, tomato, red chilli powder, turmeric powder, and 5 cups of water.
Cook on high for 3 whistles, then lower the flame and simmer for another 6-8 minutes. If using Nattu Kozhi (free range chicken), you might need a few extra whistles as the meat is leaner and tougher.
Turn off the heat and let the pressure release naturally.
Open the lid and strain the broth from the cooked ingredients.
Step 3: Combine and Simmer
Add the freshly ground rasam paste to the strained broth.
Boil for another 5 minutes on medium heat, until the raw aroma of the spices mellows out.
Reduce to a low flame and let it simmer for a few more minutes.
Step 4: Tempering - The Finishing Touch
In a separate pan, heat the oil and add fennel seeds and cumin seeds. Let them splutter.
Add curry leaves and fry for a few seconds.
Pour this tempering into the simmering rasam and stir.
Step 5: Garnish and Serve
Turn off the heat and garnish with finely chopped coriander leaves.
Cover the pot for a minute or two to let the tempering aromas infuse the broth.
Pro Tips and Notes
The Bones: The secret to a good Kozhi Rasam is the bones. If you have a carcass or wing tips, throw them in - they provide collagen and depth that meat alone cannot. Shredded chicken can be added back for texture.
Chicken Choice: Free-range chicken (Nattu Kozhi) enhances the flavour, though regular chicken works well too.
Gingelly Oil: Indian sesame oil for tempering adds a specific earthy note classic to Chettinad cooking. Ghee works for a richer taste.
Pepper and Spices: If the rasam is too spicy, reduce the red chilli powder, not the pepper - the pepper is what makes it a rasam.
The "Ammi" Texture: Even with a modern blender, use the pulse mode. You want a coarse texture, not a smooth paste, to keep the broth rustic.
Serving Suggestions
Serve as a starter, in small mugs, on a rainy evening.
For a traditional lunch, pair with steaming hot rice and a side of Mutton Chukka Varuval or Pichu Potta Kozhi.
Chicken 65 or Fish Fry rounds out a complete meal.
If you love soupy broths, explore more comforting Rasam Recipes.
Storage Suggestions
Refrigeration: Stays fresh in the fridge for up to 2 days, in an airtight container.
Freezing and Thawing: Freezes well for up to a month in an airtight container. Thaw completely in the fridge overnight before reheating.
Reheating: Reheat slowly on the stovetop; avoid a hard boil so the delicate flavours stay intact.
FAQ
Why should I strain the broth?
Straining creates a clear, easy-to-sip liquid by removing cooked skins and crushed bits that have already released their flavour.
Bones or shredded pieces?
Cook with bones for a rich broth, then either shred the meat back in for texture or keep it aside for a stir-fry like Pichu Potta Kozhi.
Is it safe for toddlers?
Yes, it's a great cold remedy for kids - just reduce the pepper and chilli levels to keep it mild.
Is this recipe gluten-free?
Yes, it's naturally gluten-free.
Recipes You Might Like From My Blog
Mutton Kola Urundai - these crispy meatballs are a legendary pairing with rasam rice.
Prawn/Eral Masala - a thick, juicy South Indian masala that contrasts beautifully with the thin rasam.
Chicken Liver Fry - an earthy, spiced liver fry that matches the richness of the broth.
Experience the True Essence of Chettinad Cuisine
Kozhi Rasam is more than a dish - it's a reflection of village life and culinary heritage, its boldness and comfort carried down through generations.
It's proof that the simplest village methods are often the most effective, feeding the soul and bridging old-world tradition with our busy modern lives. Whichever way you take it, as a mug of soup on a rainy evening or ladled over hot rice, this bowl never fails to deliver.
If you enjoyed this Authentic Chettinad Chicken Rasam, explore more Chettinad Recipes.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
