Chicken 65 – South Indian Style

Step 1: Marinate the Chicken

Place the chicken pieces in a large bowl. Add 1/2 cup yogurt and mix well to coat the chicken. Then add 1 tbsp ginger garlic paste, 1 tbsp chopped curry leaves, 1 tbsp black pepper powder, 1 tsp roasted cumin powder, and salt to taste. Mix thoroughly. Finally, add 2 tbsp red chili powder for color and mix until the chicken is evenly coated and bright red. Allow the chicken to marinate for at least 30 minutes, or longer for best results.

Step 2: Add Rice Flour

After marination, add 2-3 tbsp of rice flour to the chicken and mix well until all pieces are coated. The rice flour will help achieve a crispy texture when fried.

Step 3: Deep Fry the Chicken

Heat oil in a deep pan or wok for deep frying. Once the oil is hot (a small piece of chicken should sizzle immediately when dropped in), carefully add the marinated chicken pieces in batches. Deep fry for 5-7 minutes per batch, or until the chicken is golden brown and cooked through. Remove the fried chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Tempering

In a separate pan, heat 1 tbsp of oil. Add a few green chilies cut in julienne, 1 tbsp chopped garlic, and 10-12 curry leaves. Sauté for about 1 minute until fragrant and the garlic turns light golden.

Step 5: Toss the Fried Chicken

Add the deep-fried chicken pieces to the pan with the tempering. Toss well to combine. Sprinkle 2 tbsp of black pepper powder over the chicken and toss again to ensure even coating. Serve immediately.

• Marinate the chicken for at least 30 minutes, or preferably longer (up to 2-4 hours in the refrigerator), to ensure the chicken is tender and absorbs all the flavors.

• Use Kashmiri red chili powder or Bhedgi chili powder for vibrant red color without excessive heat.

• Ensure the oil is hot enough for deep frying (around 170-175°C or 340-350°F) to get a crispy exterior and cooked interior without making the chicken greasy.

• Do not overcrowd the pan while frying; fry in batches to maintain oil temperature and ensure even cooking.

• Some versions include a sauce made with tomato ketchup or chili sauce for a saucier finish.

• Different spice blends can be used for marination, varying the flavor profile.