Classic Chicken 65
Traditional dish · South Indian
A popular South Indian appetizer, Chicken 65 features deep-fried, spicy, and tangy chicken pieces coated in a flavorful batter. It's known for its vibrant red color and crispy texture.
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Ingredients
- Chicken thighs, boneless, skinless, cut into 1-inch pieces500g
- Yogurt1/4 cup
- Ginger-garlic paste1 tbsp
- Red chili powder1.5 tsp
- Turmeric powder1/2 tsp
- Garam masala1 tsp
- Lemon juice1 tbsp
- Saltto taste
- All-purpose flour2 tbsp
- Cornstarch2 tbsp
- Egg1
- Curry leaves1 sprig
- Green chilies, slit2-3
- Oil for deep fryingas needed
Steps
- 1
In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well and marinate for at least 30 minutes.
- 2
In a separate bowl, whisk together all-purpose flour, cornstarch, and egg to form a thick batter. Add the marinated chicken to this batter and coat evenly.
- 3
Heat oil in a deep pan or kadai over medium-high heat. Carefully add the battered chicken pieces, a few at a time, ensuring not to overcrowd the pan.
- 4
Deep fry the chicken until golden brown and cooked through, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
In the same pan with a little oil, briefly sauté curry leaves and slit green chilies until fragrant.
- 6
Add the fried chicken back to the pan with the curry leaves and chilies. Toss well to combine. Serve hot.
