Ingredients

• 500 g boneless chicken, cut into bite-sized pieces
• 3 tbsp thick curd (yogurt)
• 1 tbsp ginger-garlic paste
• 1½ tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp black pepper powder
• 1 tsp cornflour
• 1 tsp rice flour
• Salt to taste
• Oil for frying

• 1 tbsp oil
• 10–12 curry leaves
• 2 green chillies, slit
• ½ tsp garlic (finely chopped)

Instructions

1. Prepare Chicken: Wash chicken pieces and pat them dry completely.
2. Marinate: In a bowl, mix curd, ginger-garlic paste, spices, cornflour, rice flour, and salt. Add chicken and coat well.
3. Rest: Let the chicken marinate for at least 30 minutes for best flavour.
4. Heat Oil: Heat oil in a deep pan on medium heat.
5. Fry Chicken: Fry marinated chicken pieces in batches until golden and crisp. Remove and drain excess oil.
6. Prepare Tempering: Heat oil in a pan, add garlic, curry leaves, and green chillies. Sauté until aromatic.
7. Toss Chicken: Add fried chicken to the tempering and toss well to coat evenly.
8. Serve: Serve hot as a starter with lemon wedges and onion slices.

Why You’ll Love This Recipe

• Crispy and juicy texture
• Restaurant-style flavour at home
• Perfect party starter
• Quick to prepare
• Bold South Indian taste

Common Mistakes

• Using watery curd
• Over-frying chicken
• Skipping resting time
• Frying on very high heat

Variations

Baked Chicken 65: Bake instead of frying for a lighter version.
Spicier: Add extra green chillies or chilli powder.
Gravy Style: Add a little curd and spices after frying.

Personal Note

Chicken 65 is one dish I often make when guests are over. The aroma of curry leaves and fried chicken instantly fills the kitchen and sets the mood. It disappears from the plate almost as soon as it’s served.