Chicken 65
Chicken 65 is a fiery South Indian street food favorite featuring crispy, golden chicken pieces marinated in yogurt, chili, and aromatic spices. Tossed with curry leaves, garlic, and green chilies, it delivers the perfect balance of heat, tang, and crunch—an irresistible dish that’s bold, flavorful, and deeply satisfying.
Ingredients:
- 1 ¾ lbs chicken thighs and breasts, cut into 1 inch cubes
- ¼ cup (60ml) plain yogurt
- 1 ½ tbsp (22.2ml) grated garlic
- 1 ½ tbsp (22.2ml) grated ginger
- 3 tbsp (44.4ml) Kashmiri chili powder
- ½ tsp (2.5ml) cumin powder
- ¼ tsp (1.2ml) turmeric powder
- ¼ tsp (1.2ml) garam masala
- ¼ tsp (1.2ml) ground cinnamon
- 1 tsp (4.9ml) salt
- ¼ tsp (1.2ml) freshly ground black pepper
- 40 curry leaves
- 3 tbsp (44.4ml) cornstarch
- 3 tbsp (44.4ml) rice flour
- 2 green Thai chilis, thinly sliced
- 1 tsp (4.9ml) cumin seeds
- 1 lemon, cut into wedges
- Vegetable oil for frying
Method:
Add the yogurt, 1 tbsp grated garlic, 1 tbsp grated ginger, 2 tbsp Kashmiri chili powder, cumin powder, turmeric powder, garam masala, ground cinnamon, salt, and the half the curry leaves to a large bowl and mix to combine. Add the chicken pieces to the bowl and stir to coat thoroughly. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour and up to 24 hours.
Heat a large, heavy bottomed pot full of vegetable oil to 350 F (175 C) over high heat.
Add the cornstarch and rice flour to the chicken and marinade and stir to combine. Working in batches so as to not crowd the pot, add chicken to the hot oil and fry for about 5 minutes, or until the chicken is browned and crispy looking. Use a slotted spoon to transfer the chicken to a paper towel lined tray to drain.
Add a thin layer of vegetable oil to a wok and heat over medium heat. Add ½ tbsp grated garlic, ½ tbsp grated ginger, 1 tbsp Kashmiri chili, the sliced green Thai chilis, remaining curry leaves, and cumin seeds and cook, stirring regularly, until the garlic starts to brown, about 1 minute. Add the chicken, toss to coat, and cook for another minute.
Serve with lemon wedges for squeezing.