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Bowl of deep-fried red chicken garnished with onion rings, green chillies and curry leaves.

Chicken 65 Recipe

Crisp marinated chicken fried until golden and coated in chilli sauce creates this vibrant Chicken 65, a favourite Indian appetiser.

Course: Appetiser
Cuisine: Indian
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4
Author: Recipe adated from Maimoona Yasmeen Recipes

Ingredients

Marinade

  • 500 g – 1.1 lb chicken thigh fillets – cut into bite-sized pieces
  • 1 tsp salt
  • 2 tsp red chilli powder
  • ½ tsp turmeric
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tablespoons yoghurt
  • ½ tsp ground pepper
  • 1 egg
  • 5 tbsp cornflour

Stir Fry Sauce

  • 1 ½ tsp cumin seeds
  • 4 small green chillies – halved
  • ½ bunch curry leaves
  • 2 ½ tsp red chilli sauce
  • 1 tsp red chilli powder
  • ¼ tsp salt
  • 1 tbsp ginger – grated
  • 8 garlic cloves – chopped
  • 60 ml – ¼ cup water
  • 4 tbsp vegetable oil
  • ¼ tsp red food colouring – optional

Instructions

Marinade

  1. Mix all the ingredients together and coat the chicken pieces well. Let them marinate for 30 minutes.
  2. Deep fry the chicken in batches in warm vegetable oil at 140°C – 285°F until golden brown and cooked through. Set aside.

Stir Fry

  1. Heat the vegetable oil in a large frying pan or wok over medium heat. Once hot, add the cumin seeds and let them sizzle.
  2. Stir in the grated ginger and chopped garlic and cook briefly until fragrant.
  3. Mix in the curry leaves and green chillies.
  4. Season with the red chilli powder and salt, then stir in the red chilli sauce and optional red colouring until evenly combined.
  5. Pour in the water and mix well to form a sauce.
  6. Return the fried chicken to the pan and toss to coat it thoroughly in the sauce. Cook for a couple of minutes, until the sauce reduces and clings to the chicken.
  7. Serve hot with slices of onion and fresh coriander leaves.