Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken 65 (South Indian Restaurant-Style Recipe)

Chicken 65 (South Indian Restaurant-Style Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: South Indian
  • Diet: Low Lactose

Description

Crispy, spicy, and full of South Indian flavor, this Chicken 65 is coated in a yogurt-based marinade, fried to golden perfection, and tossed in a tangy, aromatic sauce for the ultimate restaurant-style experience at home.

Ingredients

Units Scale
  • 750 g chicken, cut into cubes
  • 2 tablespoons yogurt
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoons garam masala
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons salt
  • 1 teaspoon red food color (optional)
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/2 cup flour
  • 1/4 cup rice flour
  • Oil for frying
  • 2-3 garlic cloves, chopped
  • 2 green chilies, thickly sliced
  • Handful of fresh curry leaves
  • 2 tablespoons yogurt (for sauce)
  • 2 tablespoons sweet chili sauce
  • 3 tablespoons tomato ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons vinegar
  • 1/4 cup water

Instructions

  1. In a bowl, combine chicken cubes, yogurt, Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric powder, salt, red food color, ginger garlic paste, and lemon juice. Marinate for at least 1 hour or overnight for best flavor.
  2. Add egg, flour, and rice flour to the marinated chicken. Mix well to coat evenly.
  3. Heat oil in a deep pan over medium heat. Fry the chicken in small batches until crisp and golden, about 5–7 minutes per batch. Drain on paper towels.
  4. In another pan, heat 2 tablespoons oil and sauté chopped garlic, green chilies, and curry leaves until fragrant.
  5. In a bowl, mix yogurt, sweet chili sauce, ketchup, soy sauce, vinegar, and water to make the sauce mixture. Pour into the pan and cook for 2–3 minutes on medium heat.
  6. Toss the fried chicken into the sauce until well coated but still crisp.
  7. Serve hot, garnished with curry leaves and extra green chilies.

Notes

  • Marinate the chicken overnight for a deeper flavor.
  • Do not overcrowd the pan while frying.
  • For a dry version, skip the sauce and serve the fried chicken directly.
  • Air fry or bake at 400°F (200°C) for a lighter version.

Nutrition

  • Serving Size: 1 cup
  • Calories: 360
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/chicken-65-south-indian-restaurant-style-recipe/