Chicken 65 (South Indian Style)
Ingredients
For Marination:
- 500 grams boneless chicken cut into small cubes
- 1½ tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp lemon juice or vinegar
- 1 tbsp curd (yogurt) (optional, for softness)
- 1 tbsp cornflour
- 1 tbsp rice flour (for extra crispiness)
- Salt to taste
- 1 egg (optional, for coating)
For Tempering:
- 2 tbsp oil
- 3-4 garlic cloves chopped
- 2-3 green chillies slit
- few curry leaves
- 1/2 tsp red chilli flakes (optional)
Instructions
Marinate the Chicken:
- In a bowl mix chicken with ginger-garlic paste, chilli powder, turmeric, coriander powder, garam masala, lemon juice, curd, cornflour, rice flour, salt, and egg.
- Mix well and let it marinate for 30–60 minutes.
Deep Fry the Chicken:
- Heat oil in a deep pan on medium flame.
- Fry the marinated chicken pieces in batches until golden brown, crispy, and fully cooked.
- Remove and place on paper towels to drain excess oil.
Prepare the Tempering:
- In another pan heat 2 tbsp oil.
- Add chopped garlic, green chillies, and curry leaves and sauté until fragrant.
Toss the Chicken:
- Add the fried chicken pieces to the tempering.
- Sprinkle chilli flakes and toss for 1–2 minutes so the flavours coat the chicken.
Serve Hot:
- Transfer to a serving plate and garnish with sliced onions and lemon wedges.
Notes
Pro Tips:
✔ Add a pinch of baking soda to the marinade for extra tender chicken.
✔ Rice flour gives the signature crispy texture of Chicken 65.
✔ For a bright restaurant-style red colour, add a small pinch of red food colour (optional).
✔ Always fry on medium heat to cook the chicken evenly inside.
✔ Air fryer option: Cook at 180°C for 12–15 minutes, brushing lightly with oil.
Best Served With:
Onion rings, lemon wedges, mint chutney, or spicy mayo.
Onion rings, lemon wedges, mint chutney, or spicy mayo.