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Chicken 65 in a cast iron pan
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Chicken 65 Recipe

Chicken 65 is a popular South Indian restaurant-style appetizer. Batter-fried chicken is tossed in a tempering of curry leaves and spices and served hot!
Course Appetizer
Cuisine Indian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Servings 20 pieces
Calories 74kcal
Author Shinta

Ingredients

  • 500 grams boneless chicken thighs or use chicken breast pieces

For the marinade

  • 1/4 cup Yogurt
  • 3/4 tablespoon Kashmiri chilli powder
  • ½ tablespoon cumin powder
  • ½ tablespoon black pepper powder
  • 2 teaspoon ginger garlic paste
  • 7-8 curry leaves chopped fine
  • Salt to season
  • 1 tablespoon vegetable oil use oil for air frying only

For the batter

  • 3-4 tablespoon rice flour
  • 2 tablespoon cornstarch

To make Chicken 65 Dry

  • 1 spring curry leaves around 10 leaves
  • 1 tablespoon vegetable oil
  • ½ tablespoon vinegar use regular table vinegar
  • ½ tablespoon Kashmiri Chili Powder
  • ½ tablespoon sugar

Extra Ingredients for Chicken 65 Gravy

  • 1 tablespoon Red chili sauce (or hot sauce)
  • 2 tablespoon Soy sauce
  • 1 tablespoon Corn starch
  • 2 tablespoon water

Instructions

  • Mix all the marinade ingredients with the chicken pieces, in a large mixing bowl. Cover and refrigerate for 2 hours.
  • After two hours, take out the bowl. Add the rice powder and cornstarch slowly, mixing the pieces well, as you add the flours. The batter should be thick, and coat the chicken pieces evenly.
  • Heat oil in a frying pan or wok or Dutch oven – the oil should be at least two inches in depth. Once the oil is hot, test it by adding a drop of batter. The batter should bubble and come up to the surface. This indicates it is hot enough for deep frying.
  • Add the chicken pieces one by one. Fry in batches, and do not over-crowd the oil.
  • After the chicken pieces are deep fried, keep them aside on kitchen paper to drain the excess oil.

Air Fryer Method

  • Preheat the air fryer at 400 F for 5 minutes.
  • Add the marinated chicken pieces in a single layer to the basket of the air fryer.
  • Air fry at 400 F for 15 minutes, taking out the basket midway to flip the pieces over.
  • After 15 minutes, take out the air fryer basket and check - the chicken should be reddish-brown and crispy-fried.

To make Chicken 65 Dry

  • In a separate skillet or frying pan, add a tablespoon of vegetable oil and add the garlic and curry leaves. Heat for a minute, until curry leaves are fragrant.
  • Then add the Kashmiri chili powder and sauté for a minute more. The Kashmiri chili powder will become deep red in color. Turn off the heat.
  • Add the vinegar and sugar and mix well to combine. Take the skillet off the heat.
  • Add the batter fried chicken pieces. Toss them well in the tempering in the skillet, until the pieces are well coated with the tempering.

To make Chicken 65 Gravy

  • In a saucepan, add a tablespoon of vegetable oil and add the garlic, split green chilies, and curry leaves. Heat for a minute, until curry leaves are aromatic.
  • Then add the red chili sauce, vinegar, sugar, and soy sauce.
  • Mix well, add a tablespoon of water and cornstarch slurry (cornstarch mixed in cold water). Cook for 2 -3 minutes until the gravy has slightly thickened.
  • Toss the deep-fried or air-fried chicken pieces into the gravy and mix well.
  • Chicken 65 is ready to be served as an appetizer or main.

Video

Notes

Make sure that the oil is very hot. If the oil is not hot enough, the batter will soak up the oil.
Do not overcrowd the wok while deep frying. Make sure you are frying the chicken pieces in batches, to avoid overcrowding.
Use Kashmiri Chili powder for the tempering. Paprika is a close substitute.

Nutrition

Calories: 74kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 29mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg