- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 3 tbsp
- 1 tbsp
- 2 tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 1 ½ tsp
- 3 tbsp
- 2 tbsp
- 1 tbsp
- 500 ml
- 6 cloves
- ¼ tsp
- 1 tbsp
- ½ tsp
Process
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In a large bowl, combine 600 g cubed chicken thighs, 3 tbsp plain yogurt, 1 tbsp ginger garlic paste, 2 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp garam masala, 0.5 tsp ground cumin, 1.5 tsp salt, 1 tbsp lemon juice, 0.5 tsp black pepper, 10 curry leaves (torn), and 0.25 tsp red food coloring if using. Mix well, cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Remove the marinated chicken from the fridge 15 minutes before frying. Add 1 beaten egg, 3 tbsp cornstarch, 2 tbsp all-purpose flour, and 1 tbsp rice flour to the bowl. Mix until each chicken piece is evenly coated with a thick batter. If the mixture looks dry, add 1 tsp water at a time until it just clings.
Heat 500 ml vegetable oil in a deep heavy-bottomed pan over medium-high heat until it reaches 175°C. To test, drop a small piece of batter into the oil; it should sizzle and rise immediately without burning.
Carefully slide in the chicken pieces in batches, not overcrowding the pan. Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 75°C, and the crust should be crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining chicken.
For the tempering, heat 2 tbsp vegetable oil in a separate small pan over medium heat. Add 6 finely chopped garlic cloves, 3 slit green chilies, and the remaining 10 curry leaves. Fry for 30–45 seconds until the garlic is golden and the curry leaves crackle. Do not let the garlic burn.
Add the fried chicken pieces to the tempering pan. Toss quickly over high heat for 1–2 minutes so the garlic, chilies, and curry leaves coat the chicken evenly. Taste and adjust salt if needed. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is frying at too low a temperature, which makes the coating absorb oil and turn soggy. Keep the oil at 175°C and fry in small batches.
- Double marinating is key: the first yogurt marinade tenderizes and flavors the chicken, while the second flour-egg coating creates the signature crust. Do not skip the resting time.
- For extra crunch, add 1 tbsp rice flour to the coating. It prevents the crust from becoming chewy as it cools.
- If you want the classic red color without food coloring, use Kashmiri red chili powder, which is mild and vibrant. Adjust the amount to avoid excessive heat.
Substitutions
- chicken thighs→boneless chicken breast (reduce frying time by 1 minute to avoid dryness)
- plain yogurt→coconut yogurt for a dairy-free version
- all-purpose flour→rice flour for a gluten-free coating (use 3 tbsp total)
- egg→2 tbsp cornstarch mixed with 2 tbsp water for an egg-free binder
- vegetable oil→any neutral oil with a high smoke point, such as sunflower or canola
Storage & reheating
Store leftover Chicken 65 in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in a 180°C oven for 8-10 minutes, or until hot and crisp. Avoid microwaving, as it makes the coating soggy. For freezing, flash-freeze the fried chicken pieces (before tempering) on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 200°C oven for 12-15 minutes. If you have already tempered the chicken, freezing is not recommended as the curry leaves and garlic lose their texture.
Gallery
FAQ
The questions we get asked most
Why did my Chicken 65 turn out soggy instead of crispy?
Sogginess usually comes from frying at too low a temperature or overcrowding the pan. The oil should be at 175°C, and you should fry in small batches so the temperature does not drop. Also, make sure the chicken is well coated and not wet from the marinade; excess moisture steams the crust.
Can I make Chicken 65 without food coloring?
Yes, the red food coloring is optional. For a natural red hue, use Kashmiri red chili powder, which is mild and vibrant. You can also add a teaspoon of paprika for color without much heat.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C on a meat thermometer, and the pieces are golden brown and firm to the touch. If you do not have a thermometer, cut a piece open; the juices should run clear and the meat should be white throughout with no pink.
Can I prepare Chicken 65 ahead of time?
You can marinate the chicken up to 4 hours in advance and keep it refrigerated. The fried chicken can be made a few hours ahead and kept at room temperature, then reheated in a 180°C oven for 8-10 minutes before tempering. However, it is best served fresh for maximum crunch.
What can I use instead of curry leaves?
Curry leaves are essential for the authentic flavor, but if unavailable, you can substitute with 1 tsp dried curry leaves or a few fresh basil leaves for a different but pleasant aroma. The dish will still taste good, though not exactly the same.
Is Chicken 65 very spicy? Can I adjust the heat?
The heat level depends on the chili powder and green chilies used. For a milder version, use Kashmiri red chili powder and deseed the green chilies. You can also reduce the amount of red chili powder to 1 tsp and omit the green chilies in the tempering.
Can I air-fry Chicken 65 instead of deep-frying?
Yes, you can air-fry the marinated and coated chicken at 200°C for 10-12 minutes, shaking the basket halfway, until cooked through and crisp. Spray with a little oil for better browning. The texture will be slightly different but still delicious.
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