📝 About This Recipe
Hailing from the legendary Buhari Hotel in Chennai, Chicken 65 is a world-renowned appetizer celebrated 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, then deep-fried to crispy perfection. Tossed with tempered curry leaves and green chilies, it offers a symphony of heat, crunch, and tang that makes it an irresistible crowd-pleaser.
🥗 Ingredients
The Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 2 teaspoons Kashmiri Red Chili Powder (provides deep 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 (freshly squeezed)
- 1 teaspoon Salt (or to taste)
The Binding/Crunch
- 3 tablespoons Cornstarch (also known as cornflour)
- 2 tablespoons Rice Flour (essential for a long-lasting crunch)
- 1 Egg (lightly beaten)
The Tempering (Tadka)
- 2 cups Vegetable Oil (for deep frying)
- 15-20 pieces Curry Leaves (fresh and patted dry)
- 4-5 pieces Green Chilies (slit lengthwise)
- 3-4 cloves Garlic (finely chopped)
- 1/2 teaspoon Black Mustard Seeds
👨🍳 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. Mix thoroughly to ensure every piece is coated.
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2
Allow the chicken to marinate for at least 30 minutes (or up to 4 hours in the refrigerator) to let the flavors penetrate the meat.
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3
Once marinated, add the beaten egg, cornstarch, and rice flour to the bowl. Mix gently until a thick, sticky coating forms around the chicken.
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4
Heat the vegetable oil in a deep frying pan or kadai over medium-high heat. To test, drop a small bit of batter; if it sizzles and rises immediately, the oil is ready (approx. 350°F/175°C).
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5
Carefully drop the chicken pieces into the hot oil one by one to prevent sticking. Do not overcrowd the pan; fry in batches if necessary.
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6
Fry the chicken for 5-7 minutes, turning occasionally, until the exterior is a deep golden red and the crust feels firm and crispy.
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7
Use a slotted spoon to remove the chicken and drain on a wire rack or paper towels. This keeps the crust from getting soggy.
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8
In a separate small skillet, heat 1 tablespoon of oil. Add the mustard seeds and let them splutter.
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9
Add the chopped garlic, slit green chilies, and fresh curry leaves to the skillet. Sauté for 30-60 seconds until the garlic is golden and the leaves are crisp.
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10
Toss the fried chicken pieces into the skillet with the tempered spices. Stir-fry on high heat for 1 minute to infuse the chicken with the aromatic oils.
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11
Transfer to a serving platter immediately while piping hot.
💡 Chef's Tips
Always use chicken thighs instead of breast for a juicier interior that doesn't dry out during deep frying. If you want that iconic restaurant-red color without using artificial food coloring, ensure you use high-quality Kashmiri Red Chili powder. Do not skip the rice flour; it is the secret ingredient that provides the signature 'shatter-crisp' texture. Ensure the curry leaves are completely dry before adding them to hot oil to prevent dangerous splattering. For an extra tangy kick, you can toss the fried chicken in a mixture of 1 teaspoon spicy garlic sauce and 1 teaspoon vinegar during the final tempering step.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of sliced red onions and lemon wedges. Pair with a chilled lager or a refreshing lime soda to balance the spice levels. Serve alongside aromatic Jeera Rice or Ghee Rice for a complete South Indian meal. Use as a filling for a spicy 'Chicken 65 Wrap' with mint chutney and shredded cabbage. Accompany with a cooling Cucumber Raita to soothe the palate between bites.