A fiery and crispy deep-fried chicken appetizer from South India. Bite-sized chicken pieces are marinated in a blend of spices, yogurt, and flours, then fried to perfection and tossed in a fragrant tempering of curry leaves and green chilies.
Prep20 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 serving
402cal
42gprotein
15gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, thigh meat recommended)
1.5 tbsp Ginger Garlic Paste
3 tbsp Curd (Whisked until smooth, preferably thick curd)
1 tbsp Lemon Juice
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
Crispy, tangy, and perfectly spiced Chicken 65! An energy-giving snack that's a true taste explosion.
This indian and south_indian and maharashtrian and andhra and indo_chinese and tamil dish is perfect for snack. With 401.8 calories and 42.2g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
Corn Flour
2 tbsp Rice Flour (For extra crispiness)
1 pcs Egg White (Optional, for binding)
0.125 tsp Red Food Color (Optional, for classic vibrant red color)
2 cup Oil (For deep frying)
4 cloves Garlic (Finely chopped)
4 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (From one sprig)
Instructions
1
Prepare the Chicken Marinade
In a large mixing bowl, combine the chicken cubes, ginger garlic paste, whisked curd, lemon juice, Kashmiri red chili powder, garam masala, turmeric powder, black pepper, and salt.
Add the corn flour, rice flour, and egg white (if using). For the classic vibrant color, add the red food color.
Mix thoroughly until every piece of chicken is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours.
2
Deep Fry the Chicken
Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat until it reaches approximately 175°C (350°F).
Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
Fry for about 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Using a slotted spoon, remove the fried chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Temper and Finish the Dish
In a separate small pan or wok, heat 1 tbsp of oil over medium heat.
Add the finely chopped garlic and sauté for about 30 seconds until it becomes fragrant.
Add the slit green chilies and fresh curry leaves. Stand back as they will splutter. Sauté for another 30-45 seconds until the curry leaves turn crisp.
Add the fried chicken pieces to the pan and toss everything together for 1-2 minutes, ensuring the chicken is well-coated with the aromatic tempering.
Turn off the heat.
4
Serve
Transfer the Chicken 65 to a serving platter.
Garnish with fresh onion rings and lemon wedges on the side.
