Chicken 65 Chicken 65
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rate
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Marinatde
  • 500 g Boneless and skinless chicken thighs, cut on to bite-sized pieces
  • 1 tbsp Greek or natural yoghurt
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • ½ tsp Turmeric
  • 1 tsp Salt
  • 8 Curry leaves, finely chopped
  • ½ tsp Black pepper
Seasoning
  • 1 tsp Cumin seeds, grounded
  • 8 Curry leaves
  • 2 Garlic cloves, finely chopped
  • 2 Green chillies, sliced
  • ½ tsp Kashmiri red chilli powder
  • 1 tbsp Yoghurt
  • 2 tbsps Cornflour
  • 1 tsp White sugar

Chicken 65

A deliciously spicy South Indian chicken starter, made by marinating bit-sized pieces of chicken, deep fried and coated in a punchy curry leaf sauce!

  1. Add chicken to a medium bowl. Add all of the marinade ingredients and mix and coat the chicken well. Leave in the refrigerator to marinate for at least 3 hours, ideally overnight
  2. When ready to cook, coat the chicken with the 2 tbsps cornflour and mix well.
  3. Heat 4 tbsps of vegetable oil in a medium sized pan over a medium-high heat. Test the oil by dropping in a small amount of batter to the hot oil, the batter should rise without burning.
  4. Carefully slide in the chicken pieces in to the pan, avoiding overcrowding the pan. Work in batches.
  5. Cook the chicken by frequently turning the chicken over to ensure even cooking and until golden, approx. 8 minutes.
  6. Drain the chicken on kitchen tissue.
  7. Meanwhile, fry the curry leaves in the hot oil for 1 minute for garnish - be careful, these will splatter hot oil! Set aside on kitchen paper.
  8. Heat a separate pan/pot with 1 tbsp of oil, add the cumin, chopped garlic, green chillies and cook for 1 minute until fragrant. Then add red chilli powder, sugar, salt, yoghurt, and stir well for 1 minute. Add the chicken and coat well. Garnish with salt, black pepper, the crisp curry leaves and a squeeze of fresh lemon juice
Chicken 65 Chicken 65

Chicken 65

A deliciously spicy South Indian chicken starter, made by marinating bit-sized pieces of chicken, deep fried and coated in a punchy curry leaf sauce!

favorite
print
rate
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Marinatde
  • 500 g Boneless and skinless chicken thighs, cut on to bite-sized pieces
  • 1 tbsp Greek or natural yoghurt
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • ½ tsp Turmeric
  • 1 tsp Salt
  • 8 Curry leaves, finely chopped
  • ½ tsp Black pepper
Seasoning
  • 1 tsp Cumin seeds, grounded
  • 8 Curry leaves
  • 2 Garlic cloves, finely chopped
  • 2 Green chillies, sliced
  • ½ tsp Kashmiri red chilli powder
  • 1 tbsp Yoghurt
  • 2 tbsps Cornflour
  • 1 tsp White sugar
  1. Add chicken to a medium bowl. Add all of the marinade ingredients and mix and coat the chicken well. Leave in the refrigerator to marinate for at least 3 hours, ideally overnight
  2. When ready to cook, coat the chicken with the 2 tbsps cornflour and mix well.
  3. Heat 4 tbsps of vegetable oil in a medium sized pan over a medium-high heat. Test the oil by dropping in a small amount of batter to the hot oil, the batter should rise without burning.
  4. Carefully slide in the chicken pieces in to the pan, avoiding overcrowding the pan. Work in batches.
  5. Cook the chicken by frequently turning the chicken over to ensure even cooking and until golden, approx. 8 minutes.
  6. Drain the chicken on kitchen tissue.
  7. Meanwhile, fry the curry leaves in the hot oil for 1 minute for garnish - be careful, these will splatter hot oil! Set aside on kitchen paper.
  8. Heat a separate pan/pot with 1 tbsp of oil, add the cumin, chopped garlic, green chillies and cook for 1 minute until fragrant. Then add red chilli powder, sugar, salt, yoghurt, and stir well for 1 minute. Add the chicken and coat well. Garnish with salt, black pepper, the crisp curry leaves and a squeeze of fresh lemon juice