Description
Chicken 65 is a fiery, crispy, and flavorful South Indian dish made with marinated, deep-fried chicken tossed in a spicy, aromatic sauce. This iconic appetizer is known for its crispy coating, bold spice blend, and the unmistakable flavor of curry leaves. Whether served as a starter, snack, or a side dish, Chicken 65 is a favorite among spice lovers worldwide!
Ingredients
Scale
For the Marinade:
- 500g (1 lb) boneless chicken thighs, cut into bite-sized pieces
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp black pepper powder
- 1 tbsp lemon juice
- 1 tbsp cornstarch (or all-purpose flour)
- 1 tbsp rice flour (for extra crispiness)
- 1 tsp salt
- 1 egg (optional, for extra crunch)
For Frying:
- Oil, for deep-frying
For the Signature Sauce:
- 1 tbsp oil
- 2–3 sprigs fresh curry leaves
- 2–3 green chilies, slit lengthwise
- 3 cloves garlic, finely chopped
- ¼ cup yogurt
- ½ tsp red chili powder
- 1 tsp sugar
- ½ tsp salt
For Garnish:
- Fresh coriander leaves, chopped
- Lemon wedges
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, black pepper, lemon juice, and salt.
- Add cornstarch, rice flour, and an egg (if using) to create a thick coating for the chicken.
- Toss the chicken pieces in the marinade, ensuring they are well-coated.
- Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Fry the Chicken
- Heat oil in a deep pan to 350°F (175°C).
- Fry the marinated chicken pieces in batches, ensuring they don’t overcrowd the pan.
- Cook for 4-6 minutes until golden brown and crispy.
- Remove and drain on paper towels.
Step 3: Prepare the Sauce
- In a pan, heat 1 tbsp oil and sauté garlic, curry leaves, and green chilies until fragrant.
- Lower the heat and add yogurt, red chili powder, sugar, and salt. Stir well.
- Toss the fried chicken in the sauce until well-coated.
Step 4: Garnish and Serve
- Transfer to a serving plate, garnish with fresh coriander leaves and lemon wedges.
- Serve hot with mint chutney, naan, or jeera rice.
Notes
For an extra-crispy texture, double-fry the chicken by frying it once at 350°F (175°C), resting it for 5 minutes, then refrying at 375°F (190°C).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Deep-Fried
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Chicken 65 Recipe, South Indian Chicken, Spicy Fried Chicken, Indian Appetizer, Crispy Chicken