Chicken 65
Chicken 65 is a fiery South Indian chicken dish with a crisp coating, bold spices, and a fragrant curry leaf finish. This version uses yogurt, ginger, garlic, and deggi mirch for juicy, flavorful chicken that is perfect as a starter, snack, or party dish.
Servings6 Portions
Prep Time15 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
6
- skinless and boneless chicken thighs750 g
- Greek-style yogurt120 g
- green chilies3
- curry leaves15 g
- coriander leaves1 tbsp
- garlic8 cloves
- grated ginger2 tbsp
- lime juice2 tbsp
- lime wedges1 lime
- rice flour3 tbsp
- vegetable oil for deep frying750 ml
- rapeseed oil3 tbsp
- tomato ketchup1 tbsp
- deggi mirch spice blend0.5 tbsp
- amchoor powder1 tsp
- cumin seeds0.5 tsp
- sugar0.5 tsp
- black pepper1 tsp
- salt0.5 tsp
Step-by-Step Instructions
01
Toast the cumin seeds in a small dry pan over medium heat for 1 to 2 minutes, until fragrant. Let them cool, then grind to a fine powder. Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
02
Add the yogurt, lime juice, salt, grated ginger, grated garlic, black pepper, chopped curry leaves, chopped coriander, deggi mirch, amchoor powder if using, sugar, 1 tbsp rapeseed oil, and ketchup to the chicken. Mix until every piece is evenly coated. Cover and refrigerate for 3 hours to marinate.
03
Take the chicken out of the refrigerator and let it sit at room temperature for 30 minutes. Add the rice flour and ground cumin, then mix again so the marinade lightly coats each piece.
04
Heat the vegetable oil in a deep, heavy pan to 180C. Fry the chicken in small batches for 3 to 4 minutes, or until crisp, cooked through, and deep golden. Transfer to a paper towel-lined plate and repeat with the remaining chicken.
05
