Chicken 65

Chicken 65 is South India's fiery red appetizer: bite-sized chicken coated in a crisp spiced crust, tossed with curry leaves, chilies, and a squeeze of lemon. Bold, crunchy, and impossible to stop eating.

Prep time

1 hr 15 mins

Cook time

20 mins

Total time

1 hr 35 mins

Servings

4 servings

Calories

450

Ingredients

• 750 g boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 3 tablespoons rice flour
• 2 tablespoons corn flour
• 1 egg, beaten
• 3 cups vegetable oil, for deep frying
• 20 curry leaves
• 4 dried red chilies and 2 green chilies, slit

Instructions

1. Whisk the yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, black pepper, and salt in a large bowl.
2. Add the chicken pieces and toss to coat thoroughly, then marinate in the refrigerator for at least 1 hour.
3. Stir the rice flour, corn flour, and beaten egg into the marinated chicken until every piece is coated.
4. Heat the oil in a deep pan to 175 degrees Celsius and fry the chicken in small batches for 6 to 8 minutes until deep red and crisp.
5. Drain on a wire rack and repeat with the remaining chicken.
6. In a small pan, heat 2 tablespoons of oil, then add the curry leaves, dried red chilies, and green chilies and fry 30 seconds until fragrant.
7. Toss the fried chicken in the tempered spices and serve hot with lemon wedges and onion rings.

Pro tips

• Kashmiri chili powder gives the signature red color without extreme heat.
• Fry in small batches so the oil temperature stays steady and the chicken crisps evenly.
• Add the tempered curry leaves right before serving so they stay fragrant and crisp.
• Leftover Chicken 65 makes a great sandwich filling with mint chutney.

Frequently asked questions