📝 About This Recipe
Born in the iconic Buhari Hotel in Chennai, Chicken 65 is a legendary South Indian appetizer known for its vibrant crimson hue and explosive spice profile. This dish features succulent morsels of chicken marinated in a complex blend of ginger, garlic, and Kashmiri chilies, deep-fried to crispy perfection. What truly sets it apart is the final 'tempering'—a quick toss in a pan with curry leaves, green chilies, and tangy yogurt that creates a sensory masterpiece of heat, crunch, and aroma.
🥗 Ingredients
The Chicken & Marinade
- 500 grams Chicken Thighs (boneless, cut into 1-inch bite-sized cubes)
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best aroma)
- 1.5 tablespoons Kashmiri Red Chili Powder (gives the signature red color without excessive heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 Egg (beaten, acts as a binder)
- 3 tablespoons Cornstarch (for crunch)
- 2 tablespoons Rice Flour (for extra crispiness)
- 1 teaspoon Salt (adjust to taste)
The Tempering & Sauce
- 2 cups Vegetable Oil (for deep frying)
- 15-20 leaves Curry Leaves (fresh is mandatory)
- 4-5 pieces Green Chilies (slit lengthwise)
- 1 tablespoon Garlic (finely minced)
- 1/4 cup Thick Yogurt (whisked until smooth)
- 1 tablespoon Red Chili Sauce (optional, for extra tang and heat)
For Garnish
- 1/2 Red Onion (sliced into rings)
- 2-3 pieces Lemon Wedges (for serving)
- 1 handful Fresh Cilantro (chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken cubes with ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, salt, and lemon juice. Massage the spices into the meat and let it marinate for at least 30 minutes (or up to 4 hours in the fridge) for deep flavor penetration.
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2
Once marinated, add the beaten egg to the chicken and mix well to coat.
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3
Sprinkle the cornstarch and rice flour over the chicken. Toss gently until every piece is coated in a thin, pasty batter. Do not add water; the moisture from the chicken and egg is sufficient.
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4
Heat the vegetable oil in a deep kadai or heavy-bottomed pan over medium-high heat. To test if it's ready, drop a small bit of batter in; it should sizzle and rise to the surface immediately.
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5
Carefully drop the chicken pieces into the hot oil one by one. Do not overcrowd the pan, as this will drop the oil temperature and result in soggy chicken. Fry in batches if necessary.
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6
Fry the chicken for 6-8 minutes, turning occasionally, until the exterior is a deep golden-red and crispy, and the chicken is cooked through. Drain on paper towels.
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7
In a separate wide pan or wok, heat 1 tablespoon of oil over high heat.
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8
Add the minced garlic, slit green chilies, and fresh curry leaves. They will splutter and release a wonderful aroma—be careful of the oil splashes!
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9
Lower the heat to medium and stir in the whisked yogurt and red chili sauce. Stir constantly for 30 seconds to prevent the yogurt from curdling.
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10
Add the fried chicken pieces back into the pan. Toss vigorously on high heat for 1-2 minutes until the yogurt mixture dries up and coats the chicken in a flavorful glaze.
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11
Turn off the heat and garnish with fresh cilantro.
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12
Serve immediately while piping hot, garnished with raw onion rings and a squeeze of fresh lemon.
💡 Chef's Tips
Always use chicken thighs instead of breast meat; thighs remain juicy and tender even after deep frying. If your chicken isn't red enough, avoid artificial food coloring and use a high-quality Kashmiri Chili powder or a splash of beetroot juice in the marinade. For the ultimate crunch, double-fry the chicken: fry once at medium heat to cook through, then a second time at high heat for 1 minute just before tempering. Ensure the yogurt is at room temperature and whisked thoroughly before adding to the pan to ensure a smooth, velvety coating rather than white clumps. Don't skip the curry leaves; they provide the quintessential 'South Indian' flavor profile that defines this dish.
🍽️ Serving Suggestions
Pair with a chilled glass of Nimbu Pani (Indian Lemonade) or a crisp Lager to balance the heat. Serve as a starter alongside a cooling Mint-Coriander Chutney. Works beautifully as a side dish for Hyderabadi Biryani or Ghee Rice. For a street-style experience, serve it inside a buttery Pav (bread roll) as a spicy sandwich. Accompany with a side of sliced cucumbers and radishes to refresh the palate between bites.