Irresistible Restaurant-Style Chicken 65

Bursting with flavor and vibrant colors, Chicken 65 is a beloved classic that brings the sizzle and spice of Indian street food to your kitchen. This crispy, tangy, and mildly spicy dish packs a punch with each bite, making it the ultimate crowd-pleaser. Whether served as an appetizer or part of the main course, Chicken 65 is sure to add a delightful twist to your meal.

Delight your taste buds with this crispy, spicy, and aromatic Chicken 65 recipe! Marinated in creamy yogurt, flavorful spices, and fragrant curry leaves, this dish is deep-fried to golden perfection. Perfect as a starter, it’s an explosion of bold flavors in every bite!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

For the Marinade

• 1.5 lbs Skinless chicken thighs, cut into bite-sized pieces

• ½ cup Thick yogurt

• 10–12 Curry leaves, finely chopped

• 1 tbsp Ginger-garlic paste

• ½ tsp Cumin powder

• 2 tsp Kashmiri red chili powder (mild)

• ⅛ tsp Ground turmeric (haldi)

• ½ tsp Garam masala

• 1 tsp Salt

• ½ tsp Freshly ground black pepper

• 1 tbsp Lemon juice or vinegar

• 1 tsp Sugar

Add Before Frying

• 3 tbsp Cornstarch

• 2 tbsp Rice flour

For Deep Frying

• Oil, as needed

For the Stir Fry

• 1 tbsp Oil

• 3–4 Green chilies, slit lengthwise (use Thai green chilies for extra heat)

• 1 tbsp Finely chopped garlic

• 1 tbsp Finely chopped ginger

• 10–12 Curry leaves

• 2 tsp Kashmiri red chili powder

Instructions

1. Marinate the Chicken

1. In a bowl, mix all the marinade ingredients until well combined.

2. Add the chicken pieces, ensuring they’re evenly coated.

3. Cover and refrigerate for at least 30 minutes or, for best results, overnight.

2. Prepare and Fry

1. Heat oil in a deep pan or kadai over medium heat (350°F).

2. Just before frying, mix rice flour and cornstarch into the marinated chicken. The mixture should be dry but well coated.

3. Fry the chicken pieces in batches. Drop them carefully into the hot oil, stirring occasionally, until they’re bright red, crispy, and cooked through.

4. Remove with a slotted spoon and place on a plate lined with paper towels.

Air Fryer Option

1. Preheat the air fryer to 375°F.

2. Arrange the chicken pieces in a single layer in the air fryer basket. Lightly spray with oil.

3. Cook for 10–12 minutes, flipping halfway, until golden and crispy.

3. Stir Fry for Final Touch

1. In a hot wok or pan, heat 1 tbsp oil.

2. Add garlic, ginger, and green chilies. Sauté for 30 seconds.

3. Toss in curry leaves and sauté until aromatic.

4. Stir in Kashmiri red chili powder, followed by the fried chicken. Mix well to coat the chicken with the spices.

5. Serve hot, garnished with sliced red onions and lemon wedges.

Notes

• Adjust the spice level by reducing green chilies and chili powder for a milder taste.

• Ensure the oil is hot enough before frying to achieve a perfectly crisp texture.

• Don’t skimp on curry leaves—they elevate the flavor profile of this dish!

Nutrition Information (Per Serving)

• Calories: 213 kcal

• Carbohydrates: 11g

• Protein: 23g

• Fat: 8g

• Fiber: 2g

• Vitamin A: 572 IU

• Vitamin C: 71 mg

Course: Appetizer

Cuisine: Indian

Diet: Low Carb, Nut-free

Enjoy the ultimate restaurant-style Chicken 65 in the comfort of your home! 🌟

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