Restaurant-Style Chicken 65
This restaurant-style crispy and spicy Chicken 65 is made by marinating chicken in yogurt, spices, and curry leaves, then deep-frying it to make the best chicken starter!
Servings: 6
Ingredients
- 1.5 Pounds Skinless chicken thighs
For Marinade
- 1/2 cup Yogurt thick
- 10-12 Curry Leaves (Kadi Patta) finely chopped
- 1 tablespoon Ginger garlic paste
- 1/2 teaspoon Cumin Powder
- 2 teaspoon Kashmiri red chili powder mild
- 1/8 pinch Ground Turmeric (Haldi powder)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper freshly ground
- 1 tablespoon Lemon juice or Vinegar
- 1 teaspoon Sugar
Add before frying
- 3 tablespoon Cornstarch
- 2 tablespoon Rice flour
For deep frying
- Oil as needed
Final Stir fry
- 1 tablespoon Oil
- 3-4 Green Chili Pepper slit in half lengthwise, I use Thai green chili
- 1 tablespoon Garlic finely chopped
- 1 tablespoon Ginger finely chopped
- 10-12 Curry leaves
- 2 teaspoon Kashmiri red chili powder
Instructions
Marinate and fry chicken:
- Combine all the ingredients for chicken marinade. Cover and refrigerate for at least 30 minutes or overnight if possible.
- In a pan or kadai, heat enough oil on a medium flame for deep frying.
- To the chicken marinade, add rice flour and corn flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix.
- Once the oil is heated to 350F. Then, carefully drop the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until bright red in color and crispy. Remove from oil using a slotted spoon and place on a tissue paper lined plate.
Air Fryer Option:
- Preheat the air fryer to 375°F.
- Place the chicken pieces in the air fryer basket, making sure to spread them out in a single layer. Add a generous spray of oil.
- Cook for 10-12 minutes, flipping the chicken cubes halfway through until they are golden brown and crispy.
Make the stir fry:
- In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic, and green chili pepper. Saute for 30 seconds. Then add curry leaves and saute for a minute.
- Add the Kashmiri red chili powder and give it a stir.
- Quickly add the chicken and stir fry for a minute mixing the chicken well with the other ingredients.
- Remove from heat and serve hot as an appetizer. Garnish with sliced red onions and lemon wedges.
Video
Notes
- Adjust the spice level to your preference. If you prefer a milder taste, reduce the amount of Kashmiri red chili powder and green chilies.
- Ensure the oil is adequately heated before frying the chicken to achieve a crispier texture.
- Don't shy away from using extra curry leaves. They add lots of aroma and flavor to the chicken.
Nutrition
Calories: 213kcal | Carbohydrates: 11g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 597mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 1mg