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Chicken 65 recipe
Chicken 65 recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy, crispy chicken with sweet-tangy tomato sauce. Enjoy with rice or naan. Add a lemon squeeze for freshness. Try Indian chicken recipes like Chicken 65 for aromatic flavors. It was created in 1965 at Hotel Buhari in Chennai, India.
Ingredients:
  • 750g chicken thigh fillets, excess fat trimmed, cut into 3-4cm pieces
  • 1 egg white
  • 35g (1/4 cup) cornflour
  • 20.00 gm rice flour
  • Vegetable oil, to deep-fry, plus extra 36.80 gm
  • 2 sprigs fresh curry leaves, leaves picked, plus extra leaves (optional), fried, to serve
  • 2 fresh long green chillies, halved lengthways
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 4.00 garlic cloves, crushed
  • 1 tsp chilli powder
  • 80ml (1/3 cup) tomato sauce
  • Lemon wedges, to serve
  • 70g (1/4 cup) natural plain yoghurt
  • 21.00 gm fresh lemon juice
  • 2 tsp finely grated fresh ginger
  • 20.00 ml garam masala
  • 1-2 tsp chilli powder
  • 1.20 gm salt
  • 1/4 tsp ground black pepper
Instructions:
  • Prepare the marinade by mixing all ingredients in a glass or ceramic bowl. Add the chicken and coat it thoroughly. Refrigerate for at least 1 hour or overnight to enhance the flavors.
  • Coat the chicken mixture well by adding the egg white, cornflour, and rice flour and tossing them together.
  • Heat a generous amount of oil in a deep frying pan or wok until it reaches 160C on a thermometer. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
  • In a hot pan or wok, heat the additional oil. Add the curry leaves and green chilli and cook for 2 minutes, stirring constantly. Introduce the ginger and garlic, and cook for 1 minute until fragrant. Mix in the chilli powder until fully incorporated.
  • Combine the chicken and tomato sauce in the pan or wok. Stir fry for 1-2 minutes until the chicken is heated through and evenly coated. Garnish with lemon wedges and extra fried curry leaves, if desired.

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