Chicken 65 is a world-famous, fiery, and ultra-crispy deep-fried South Indian chicken appetizer. Originating at the iconic Hotel Buhari in Chennai, this dish features bite-sized chicken pieces marinated in an aromatic blend of spices, yogurt, and curry leaves. It is typically served dry or lightly tossed in a tangy, spiced tempering of garlic and green chillies.
Chicken 65
Ingredients
Instructions
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Marinate
In a large bowl, thoroughly mix the chicken cubes with the yogurt, ginger-garlic paste, spices, lemon juice, and salt. Let it rest for at least 30 minutes to absorb the flavours.
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Coating
Right before frying, mix in the egg, corn flour, and rice flour until a smooth, thick batter evenly coats every piece of chicken.
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Deep Fry
Heat oil in a kadhai on medium-high heat. Gently drop the chicken pieces in batches so you don't overcrowd the pan. Fry for 5 to 6 minutes until the crust turns golden-brown and ultra-crisp, then drain on paper towels.
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Tarka
Heat 1 tablespoon of oil in a separate pan. Sauté the chopped garlic, green chillies, and curry leaves for 30 seconds until highly aromatic. (If you like it saucy, stir in the ketchup and soy sauce now).
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Toss & Serve
Add the fried chicken directly into the pan and toss rapidly for 1 minute on high heat to coat it evenly without losing the crunch. Remove from heat and serve screaming hot with lemon wedges and sliced raw onions.
