South Indian Snack
Chicken 65
Ratings & commentsSpicy, crisp-edged Chicken 65: bite-size chicken marinated in chilli, ginger and yogurt, then fried. A famous South Indian starter.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 1 h 5 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Hot
Plan ahead: Marinate for at least 30 minutes.
About this Chicken 65
Chicken 65 is a legendary Chennai starter: small pieces of chicken marinated in chilli, ginger and yogurt and shallow-fried until the edges crisp. Serve it as a starter, a snack with drinks, or tossed through rice. Make it as hot as you dare.
Ingredients
- 600 gChicken Breast, cut into 2 cm pieces
- 50 gYogurt
- 20 gChilli Powder, adjust to taste
- 20 gGinger, grated
- 15 gGarlic, grated
- 3 gTurmeric
- 5 gCurry Leaves
- 10 gGreen Chillies, slit
- 100 mlVegetable Oil, for frying
- 10 gSalt
- 30 gLemon, juice
Plus water and a little salt to taste.
How to prepare Chicken 65
Mix the chicken with the yogurt, chilli powder, ginger, garlic, turmeric, salt and lemon juice. Cover and marinate for at least 30 minutes.
Heat the oil in a wide frying pan over a medium-high heat until shimmering.
Fry the chicken in two batches, without crowding the pan, for 5-6 minutes, turning, until cooked through and the edges are dark and crisp.
Lift out onto kitchen paper. In the same oil, fry the curry leaves and green chillies for 30 seconds until crisp.
Toss the chicken with the fried curry leaves and chillies, finish with a squeeze of lemon and serve straight away.
Tips
- Pat the marinated chicken lightly before frying so it browns rather than steams.
- Cut the pieces evenly - small pieces cook through before they burn.
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