South Indian · serves 2

Chicken 65

Red, crisp, curry-leaf heavy. Thirty minutes and it never lasts long.

30 min Some work Non-vegetarian

Ingredients

  • 600g boneless chicken, cubed
  • 1/2 cup curd
  • 3 tbsp cornflour
  • 1 tbsp rice flour
  • 1 egg
  • 2 tbsp kashmiri chilli powder
  • 1 tbsp ginger-garlic paste
  • 1 tsp black pepper
  • 25 curry leaves
  • 4 green chillies
  • Oil to fry

Method

  1. Marinate the chicken in curd, ginger-garlic, chilli powder, pepper and salt for 30 minutes.
  2. Add egg, cornflour and rice flour. Coat thickly.
  3. Fry on medium-high till deep red-brown and crisp, about 6 minutes. Drain.
  4. In 2 tbsp oil, fry the curry leaves and slit green chillies for 20 seconds till they crackle.
  5. Toss the chicken through with a splash of curd or lemon.
  6. Serve immediately, while the coating is still crisp.

Questions people ask about Chicken 65

How long does Chicken 65 take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken 65?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken 65 ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken 65 vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken 65?

Serve immediately, while the coating is still crisp. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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