📝 About This Recipe
Born in the legendary Buhari Hotel of Chennai, Chicken 65 is a spicy, deep-fried sensation that has become the crown jewel of Indian street food. This dish features succulent morsels of chicken marinated in a robust blend of ginger, garlic, and Kashmiri chilies, then fried to a shatteringly crisp finish. Tossed in a vibrant tempering of curry leaves and slit green chilies, it offers an irresistible explosion of heat, tang, and crunch in every bite.
🥗 Ingredients
The Chicken & Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 2 tablespoons Thick Yogurt (Curd) (whisked until smooth)
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt (adjust to taste)
The Coating (The Crunch Factor)
- 3 tablespoons Cornstarch (Cornflour)
- 2 tablespoons Rice Flour (essential for long-lasting crispness)
- 1 Egg (lightly beaten; acts as a binder)
The Tempering & Finish
- 2 cups Neutral Oil (for deep frying)
- 15-20 leaves Curry Leaves (fresh is mandatory)
- 4-5 pieces Green Chilies (slit lengthwise)
- 4 cloves Garlic (finely chopped)
- 1 tablespoon Red Chili Sauce (optional for extra glaze)
👨🍳 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, lemon juice, and yogurt.
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2
Massage the marinade into the chicken thoroughly, ensuring every piece is well-coated. Cover and let it rest in the refrigerator for at least 30 minutes (preferably 2 hours) to tenderize the meat.
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3
After marinating, remove the chicken from the fridge and add the beaten egg, cornstarch, and rice flour.
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4
Mix well until a thick, sticky batter coats the chicken. If it feels too wet, add another tablespoon of cornstarch.
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5
Heat oil in a deep kadai or heavy-bottomed pot over medium-high heat until it reaches approximately 350°F (175°C).
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6
Carefully drop the chicken pieces into the hot oil one by one to prevent them from sticking together. Do not overcrowd the pan; fry in batches.
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7
Fry the chicken for 6-8 minutes, stirring occasionally, until the exterior is deep golden red and the chicken is cooked through.
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8
Remove the fried chicken with a slotted spoon and drain on paper towels to remove excess oil.
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9
In a separate small pan or wok, heat 1 tablespoon of oil. Add the chopped garlic and sauté for 30 seconds until fragrant but not burnt.
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10
Add the slit green chilies and the fresh curry leaves. They will splutter and release an incredible aroma.
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11
Optional: Add the red chili sauce and a splash of water to the pan to create a light glaze.
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12
Toss the fried chicken pieces into this tempering. Stir-fry on high heat for 1 minute so the flavors coat the crust.
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13
Turn off the heat and garnish with fresh cilantro or extra fried curry leaves. Serve immediately while piping hot.
💡 Chef's Tips
Use chicken thighs instead of breast; they stay juicy and tender even after deep frying. Don't skip the rice flour—it is the secret ingredient that keeps the coating crispy for a longer time. Avoid using artificial red food coloring; high-quality Kashmiri chili powder provides that iconic red hue naturally. Ensure the oil is hot enough before dropping the chicken; if the oil is cold, the coating will absorb grease and become soggy. For a 'dry' street style, skip the sauce in the tempering and just toss with the aromatics and curry leaves.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of sliced red onions and lemon wedges. Pair with a chilled glass of Nimbu Pani (Indian Lemonade) or a cold lager to balance the spice. Enjoy it as a side dish with aromatic Ghee Rice or a simple Dal Tadka. Stuff the leftovers into a paratha with mint chutney to make a quick 'Chicken 65 Roll'. Serve with a cooling Mint-Yogurt Chutney for dipping.