Easy Chicken 65

Crispy, juicy chicken thighs marinated in yogurt and spices, fried until golden, then tossed with garlic, ginger, curry leaves, chilies, and ketchup for that spicy-tangy restaurant-style finish.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: Asian, Indian, South Indian

Diet: Gluten Free

Servings: servings

Calories: 430kcal

Equipment

1 skillet or wok

Ingredients

Chicken

1 pound boneless skinless chicken thighs cut into bite-size pieces
Canola oil for deep frying
1 cup cornstarch
4 sprigs curry leaves leaves removed
2 teaspoons minced ginger
3 garlic cloves minced
4 dried chilies or fresh red/green chilies
1 teaspoon Kashmiri chili powder
2 tablespoons ketchup

Marinade

2 tablespoons full-fat yogurt
1 tablespoon garam masala
2 tablespoons lemon juice
1 tablespoon Kashmiri chili powder
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon black pepper

Optional Garnish

Red onion rings
Cucumber slices
Lemon wedges

Instructions

In a bowl, mix yogurt, garam masala, lemon juice, Kashmiri chili powder, sugar, salt, and black pepper.
1 teaspoon Kashmiri chili powder, 2 tablespoons full-fat yogurt, 1 tablespoon garam masala, 2 tablespoons lemon juice, 1 teaspoon sugar, 1 teaspoon salt, ¼ teaspoon black pepper
Add chicken and toss until coated. Marinate for at least 30 minutes.
1 pound boneless skinless chicken thighs
Add cornstarch to a plate. Coat chicken pieces, shaking off excess.
1 cup cornstarch
Heat canola oil in a wok or deep pan. Fry chicken in batches until golden, crispy, and cooked through. Transfer to a rack or paper towel-lined plate.
Canola oil
Remove most of the oil, leaving about 2 tablespoons in the wok.
Add ginger, garlic, chilies, and curry leaves. Stir-fry until fragrant.
4 sprigs curry leaves, 2 teaspoons minced ginger, 4 dried chilies or fresh red/green chilies, 3 garlic cloves
Add Kashmiri chili powder and ketchup. Stir quickly to make a glossy sauce.
1 tablespoon Kashmiri chili powder, 2 tablespoons ketchup
Add fried chicken back to the wok and toss until coated.
Serve hot with lemon wedges, cucumber, and red onion rings.
Red onion rings, Cucumber slices, Lemon wedges

Notes

Use chicken thighs if possible. They stay juicier than chicken breast, especially after frying and tossing in the sauce.
Marinate for at least 30 minutes. If you have extra time, 1 hour or overnight gives the chicken even better flavor.
Tap off extra cornstarch. Too much coating can turn thick or gummy instead of light and crispy.
Fry in batches. Do not overcrowd the wok or pan, or the chicken will steam instead of crisp.
Use a wire rack if you have one. It keeps the fried chicken crispy while the extra oil drains.
Fresh curry leaves are worth it. They add the signature aroma and flavor that makes Chicken 65 taste restaurant-style.
Kashmiri chili powder adds color, not just heat. It gives the chicken that deep red color without making it too spicy.
Toss quickly at the end. The chicken is already cooked, so you only need about 1 minute to coat it in the sauce.
Serve right away. Chicken 65 tastes best hot and crispy straight from the wok.
Adjust the spice level. Add more chilies if you like it hotter, or use fewer chilies for a milder version.

Nutrition