📝 About This Recipe
Born in the legendary Buhari Hotel of 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 golden perfection. The magic is finished with a 'tempering' of aromatic curry leaves and green chilies, creating a snack that is irresistibly crunchy on the outside and juicy on the inside.
🥗 Ingredients
The Chicken & Marinade
- 500 grams Boneless Chicken Thighs (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 classic red color without excessive heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 tablespoon Lemon Juice
- 2 tablespoons Thick Yogurt (Curd) (whisked until smooth)
- 1 Egg (large, lightly beaten)
The Crispy Coating
- 3 tablespoons Cornstarch (Cornflour) (for crunch)
- 2 tablespoons Rice Flour (essential for long-lasting crispiness)
- 1 teaspoon Salt (adjust to taste)
The Tempering (Tadka)
- 2 cups Vegetable Oil (for deep frying)
- 15-20 leaves Curry Leaves (fresh is mandatory)
- 4-5 pieces Green Chilies (slit lengthwise)
- 3 cloves Garlic (finely minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Pat the chicken pieces completely dry with paper towels to ensure the marinade sticks properly.
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2
In a large mixing bowl, combine the chicken with ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, salt, lemon juice, and yogurt. Massage the spices into the meat and let it marinate for at least 30 minutes (or 2 hours in the fridge for deeper flavor).
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3
Just before frying, add the beaten egg to the marinated chicken and mix well to coat.
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4
Sprinkle the cornstarch and rice flour over the chicken. Toss gently until every piece is coated in a thick, pasty batter. Do not add water; the moisture from the yogurt and egg is sufficient.
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5
Heat the vegetable oil in a deep kadai or heavy-bottomed pot to 350°F (175°C). Test the heat by dropping a small bit of batter; it should sizzle and rise immediately.
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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.
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7
Fry the chicken on medium-high heat for 5-6 minutes. Resist the urge to move them for the first minute to let the crust set.
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8
Once the chicken is dark red, crispy, and cooked through, remove with a slotted spoon and drain on a wire rack or paper towels.
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9
In a separate small frying pan, 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 fresh curry leaves to the pan. They will splatter beautifully—this is where the signature aroma comes from.
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11
Add the fried chicken pieces into this tempering pan and toss vigorously on high heat for 1 minute. Sprinkle the cracked black pepper over the top.
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12
Remove from heat immediately and serve piping hot while the crust is at its peak crunch.
💡 Chef's Tips
Always use Kashmiri Red Chili powder; it provides the iconic crimson color without making the dish unbearably spicy. Never skip the rice flour, as it is the secret ingredient that keeps the chicken crispy even after it cools down slightly. If you want an even deeper red color without using artificial food dye, you can add a teaspoon of beetroot juice to the marinade. Ensure the oil is hot enough before frying; if the oil is cold, the chicken will absorb too much grease and become soggy. For a 'saucy' restaurant-style variation, you can whisk 2 tablespoons of yogurt with a little chili garlic sauce and toss the fried chicken in it during the final tempering step.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of sliced red onions and lemon wedges for squeezing. Pairs excellently with a chilled lager or a crisp craft IPA to balance the heat. Serve alongside a bowl of steaming Jeera Rice or Ghee Rice for a complete meal. A cooling mint-cilantro chutney makes for the perfect dipping companion. For a true South Indian experience, enjoy it as a side dish with Rasam and rice.