Chicken 65
A popular and fiery Indian appetizer from Chennai, featuring bite-sized pieces of marinated chicken that are deep-fried until crispy and then tossed with fragrant curry leaves and spices. It's known for its vibrant red color and spicy kick.
🧂 Ingredients
- 500 g Boneless, skinless chicken thighs or breast
- 50 g Plain yogurt(Full-fat is recommended for best results)
- 2 tbsp Kashmiri chili powder(Provides color and mild heat. Adjust to your spice preference.)
- 2 tbsp Ginger-garlic paste
- 20 leaves Curry leaves(Fresh curry leaves are essential for authentic flavor.)
- 3 tbsp Cornstarch(Helps create a crispy coating.)
- 1 tsp Salt(Or to taste)
- for frying Vegetable oil or other neutral oil(Sufficient for deep frying, at least 3-4 inches deep in the pot.)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, combine the yogurt, Kashmiri chili powder, ginger-garlic paste, cornstarch, and salt. Mix well until a smooth, thick paste forms.
⏱️ 5 minutes - 2
Marinate the chicken: Add the chicken pieces to the marinade. Ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours for deeper flavor penetration.
⏱️ 1 hour (minimum marinating time) - 3
Heat the oil for frying: Pour oil into a deep, heavy-bottomed pot or wok, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 175°C (350°F). You can test the oil by dropping a tiny piece of chicken; it should sizzle immediately and float to the surface.
⏱️ 10 minutes - 4
Fry the chicken in batches: Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 5-7 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 12-15 minutes (total frying time, depending on batch size) - 5
Fry the curry leaves: Once all the chicken is fried, carefully add the fresh curry leaves to the hot oil (be cautious, they may splutter). Fry for about 30 seconds until crisp and fragrant. Immediately remove them with a slotted spoon and drain on paper towels.
⏱️ 1 minute - 6
Combine and serve: In a clean bowl, gently toss the fried chicken pieces with the crisp-fried curry leaves. Serve immediately as a hot appetizer.
⏱️ 2 minutes
💡 Pro Tips
- ✓The name 'Chicken 65' has several origin stories, with one popular theory suggesting it was named after the number of pieces in a serving, or perhaps the year it was invented (1965).
- ✓For an extra crispy texture, ensure the oil is at the correct temperature and do not overcrowd the frying pot.
- ✓Fresh curry leaves are crucial for the authentic aroma and flavor of Chicken 65. If fresh are unavailable, you can omit them, but the dish will lack its signature fragrance.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chicken 555: A similar dish with a different spice blend and often includes cashews.
- Paneer 65: A vegetarian version using paneer (Indian cottage cheese) instead of chicken.
- Add a pinch of garam masala or a dash of lemon juice before serving for an extra flavor dimension.