Chicken 65

Name: Chicken 65
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g Boneless Chicken Thigh, cut into bite-sized pieces; 2 tbsp Ginger Garlic Paste; 2 tsp Kashmiri Red Chili Powder; 1 tsp Hot Red Chili Powder; 1/2 tsp Turmeric Powder; 1/2 tsp Garam Masala; 1/2 tsp Pepper (Black), freshly ground; 1 1/4 tsp Salt, fine; 1 1/2 tbsp Lemon Juice; 1 large Egg; 3 tbsp Cornflour, cornstarch; 2 tbsp Rice Flour; 500ml Neutral Oil, enough for deep-frying (about 500 ml in a medium pot); 1 tbsp Neutral Oil; 4 cloves of Garlic, thinly sliced; 4 Green Chilies, slit; 2 sprigs of Curry Leaves, fresh; 1/2 tsp Kashmiri Red Chili Powder; 3 tbsp Plain Yogurt, whisked smooth; 1/2 tsp Sugar; 1 small Red Onion, sliced into rings; 1 pinch of Salt; Some Lemon, wedges

Chicken 65 is a vibrant, crispy Indo-Chinese snack of marinated boneless chicken tossed with aromatic spices, curry leaves and green chiles. Crunchy on the outside and juicy inside, it’s perfect as an appetizer or party plate—brightened with a squeeze of lemon and a handful of red onions. The balance of smoky Kashmiri chili, warming garam masala and tangy yogurt makes each bite addictive.

Chicken 65 is a vibrant, crispy Indo-Chinese snack of marinated boneless chicken tossed with aromatic spices, curry leaves and gre... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

1 hr10 min

Price

0,68 €

Calories

587 kcal

low calorie

gluten free

high protein

low carb

Method

Prep the chicken

If the boneless chicken thighs are not already bite-sized, trim them into even chunks, then pat them dry with paper towels. A dry surface helps the marinade cling and keeps the chicken crisp when it fries.

Marinate the chicken

Add Ginger Garlic Paste, Kashmiri Red Chili Powder, Hot Red Chili Powder, Turmeric Powder, Garam Masala, freshly ground black pepper, fine salt, Lemon Juice, Egg, Cornflour, and Rice Flour to the chicken. Mix well with your hands or a spoon until every piece is coated in a thick, sticky marinade, then cover and let it sit for 30 minutes.

Deep-fry the chicken

Pour the Neutral Oil into a medium pot until it is deep enough for the chicken to float freely, then heat it over medium-high until a tiny bit of marinade sizzles immediately. Fry the chicken in small batches for 3 to 4 minutes per batch, turning and separating the pieces so they cook evenly. Lift them out to a rack or paper towel-lined plate as soon as they are crisp, cooked through, and deep red-golden.

Temper and toss

In a wide pan, warm 1 tablespoon neutral oil over medium heat. Add thinly sliced garlic, slit green chilies, and fresh curry leaves, then stir for 30 to 45 seconds until fragrant. Sprinkle in the remaining Kashmiri red chili powder, then turn the heat to low and whisk in the plain yogurt, sugar, and a pinch of salt. Add the fried chicken and toss for about 1 minute until every piece is glossy and lightly coated.

Serve with onions

Slice the Red Onion into thin rings, pile them onto a platter with the chicken, and cut the Lemon into wedges for squeezing over the top. Serve right away while the coating is still crisp.