Chicken 65 is a spicy, tangy, and crispy South Indian dish made with marinated and fried chicken, tossed in a tempering of curry leaves, garlic, and chilies. Perfect as an appetizer or a side dish, this crowd-pleaser is easy to prepare and bursting with bold flavors.
Marinate the chicken: In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, lemon juice, cornflour, rice flour and salt. Combine thoroughly to make a thick paste.
The chicken should be marinated: Place the chicken pieces in the marinade and press so they are coated evenly. Rest for 30 minutes to 2 hours to allow flavors to meld.
Deep Fry the Chicken: Heat oil on medium heat in a frying pan. Fry the marinated chicken pieces in batch till golden brown and crispy. Using a slotted spoon, remove from the oil and drain on a paper towel.
Tempering: In a separate pan, heat two tablespoons of oil. Then sauté the curry leaves, green chilies and minced garlic. Sauté until aromatic.
Toss and Serve: Add the fried chicken to the tempering and toss well to coat evenly. Serve hot as a snack, appetizer, or side dish.
Notes
For a healthier version, use an air fryer or bake the chicken at 200°C (400°F) for 20-25 minutes, flipping halfway. Adjust the spice level by reducing or increasing the amount of chili powder and green chilies. To keep the chicken tender, avoid over-frying.
Keyword crispy fried chicken, South Indian chicken, spicy chicken starter