📝 About This Recipe
Originating from the legendary Buhari Hotel in Chennai, Chicken 65 is a world-renowned appetizer celebrated for its vibrant red hue and explosive flavor profile. This dish features succulent bite-sized chicken pieces marinated in a complex blend of ginger, garlic, and Kashmiri chilies, deep-fried to a shatteringly crisp finish. Tossed in a tempering of curry leaves and green chilies, it offers a perfect balance of heat, tang, and crunch that makes it an irresistible party favorite.
🥗 Ingredients
The Chicken and Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 2 teaspoons Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Thick Yogurt (Curd) (whisked until smooth)
- 1 teaspoon Salt (or to taste)
The Crispy Coating
- 3 tablespoons Cornstarch (Cornflour)
- 2 tablespoons Rice Flour (essential for long-lasting crunch)
- 1 piece Egg White (lightly beaten to bind the coating)
The Tempering (Tadka)
- 2 cups Vegetable Oil (for deep frying)
- 2 sprigs Curry Leaves (about 15-20 leaves)
- 4-5 pieces Green Chilies (slit lengthwise)
- 4 cloves Garlic (finely minced)
- 1/2 teaspoon Black Peppercorns (freshly crushed)
👨🍳 Instructions
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1
Pat the chicken cubes dry with a paper towel to ensure the marinade sticks perfectly.
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2
In a large mixing bowl, combine the ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, salt, lemon juice, and yogurt. Mix into a smooth paste.
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3
Add the chicken pieces to the marinade and massage well. Let it rest for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).
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4
Just before frying, add the cornstarch, rice flour, and egg white to the marinated chicken. Toss until every piece is evenly coated in a thick, sticky batter.
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5
Heat the vegetable oil in a deep pan or kadai 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. Do not overcrowd the pan; fry in batches if necessary.
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7
Fry for 5-6 minutes, stirring occasionally, until the chicken is cooked through and the exterior is a deep reddish-brown and very crispy.
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8
Remove the fried chicken with a slotted spoon and drain on a wire rack or paper towels.
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9
In a separate small skillet, heat 1 tablespoon of oil. Add the minced garlic and sauté for 30 seconds until fragrant.
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10
Add the slit green chilies and curry leaves. They will splutter and release an incredible aroma; fry for 20 seconds.
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11
Add the fried chicken pieces back into the skillet with the tempering. Sprinkle the crushed black pepper over the top.
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12
Toss everything together on high heat for 1 minute so the aromatics coat the chicken. Serve immediately while piping hot.
💡 Chef's Tips
Use chicken thighs instead of breast meat; they remain juicy and tender even after deep frying. Don't skip the rice flour, as it provides the signature 'snap' and crunch that cornstarch alone cannot achieve. If you want the restaurant-style bright red color without artificial food coloring, ensure you use high-quality Kashmiri Red Chili powder. Ensure the oil is hot enough before dropping the chicken; if the oil is too cool, the coating will absorb grease and become soggy. For an extra tang, some chefs add a teaspoon of soy sauce or tomato ketchup during the final tempering, though this is a modern variation.
🍽️ Serving Suggestions
Serve as a standalone appetizer with sliced red onions and lemon wedges on the side. Pair with a chilled glass of lager or a refreshing lime soda to cut through the spice. Enjoy as a side dish with aromatic Ghee Rice or a classic South Indian Sambar Rice meal. Drizzle with a little extra lemon juice right before eating to brighten the earthy spices. Serve alongside a cooling mint-yogurt chutney for those who prefer a milder heat level.