Go Back

Chicken 65

Servings 4
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes

Ingredients

  • 500 g boneless chicken cut into 1″ cubes
  • 2 tbsp corn flour
  • 2 tbsp all-purpose flour
  • 2 tbsp ginger–garlic paste
  • 6 tbsp thick curd
  • 1 egg
  • 2 tbsp vinegar
  • 2 pinches red food colour optional
  • Masala mix: salt coriander powder, cumin powder, garam masala powder (to taste)
  • 10 –12 garlic chillies slit
  • Refined oil for frying and sautéing

Instructions

  • In a bowl, combine the chicken cubes with corn flour, all-purpose flour, ginger–garlic paste, curd, egg, vinegar, red food colour, and the masala mix. Add a little water if the mixture feels too dry. Toss well and marinate for 30 minutes.
  • Heat 3 tbsp oil in a pan over medium heat. Fry the marinated chicken in batches until crisp and cooked through (about 4-5 minutes per batch). Drain on paper towels and set aside.
  • In the same pan, add another 3 tbsp oil. Sauté the slit garlic chillies and curry leaves for about 2 minutes until fragrant.
  • Return the fried chicken to the pan along with any remaining marinade. Toss over medium heat for 1-2 minutes to coat in the fragrant oil.
  • Transfer to a serving plate and serve hot.

Notes

Adjust the chilli and spice quantities to suit your heat preference. Add more red chilli powder for extra kick or omit the food colouring if desired. Frying in small batches ensures each piece turns out crisp. Serve immediately for the best texture; leftovers can be reheated briefly in a hot oven or pan to restore crunch. Chicken 65 was created in 1965 in the Buhari Hotel in Chennai (Madras), India. It was introduced in 1965 by the hotel's founder, A. M. Buhari.
Author: Hoor Sayed
Course: Appetizer
Cuisine: South Indian