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Cut the 800g boneless chicken into bite-sized cubes, approximately 1 to 2 inches in size.

To the chicken, pour in 1 tablespoon of vinegar (or lemon juice).

Add all the marinade spices and flours to the chicken: 2 tablespoons ginger garlic paste, 1 tablespoon Kashmiri chili powder (or a dash of red food color), 1 1/2 teaspoons red chili powder, 1/2 teaspoon turmeric, 2 teaspoons black pepper, 1 teaspoon garam masala, 1 1/2 teaspoons salt, 2 tablespoons cornstarch, and 2 tablespoons rice flour.

Rub the spices thoroughly into the chicken pieces, ensuring they are well mixed.

Next, add 1 egg white and 3 tablespoons of thick yogurt to the chicken mixture. Ensure the yogurt is not watery.

Massage all the ingredients into the chicken really well until the chicken is fully and evenly coated.

If Kashmiri red chili powder was not available, add a dash of red food color to achieve the signature fiery red Chicken 65 look. Mix it in thoroughly.

Cover the marinated chicken and let it marinate in the fridge for a minimum of 2 hours, or preferably overnight, for the best flavor.

Heat oil in a pan for deep frying.

Deep fry the marinated chicken pieces on medium-high heat for about 5 to 6 minutes until they are crispy, golden, and cooked through. Work in batches to avoid overcrowding the pan.

Remove the fried chicken pieces from the oil using a slotted spoon or spider and set them aside.

For the tempering, heat 2 tablespoons of oil in a clean pan.

Add a handful of fresh curry leaves to the hot oil and let them sizzle. This step gives Chicken 65 its signature flavor.

Add 4-5 roughly chopped garlic cloves to the pan.

Add 3-4 slit green chilis and sauté for a few seconds until the garlic is nice and golden and the chilis are blistered.

Toss the previously fried chicken pieces into the pan with the tempering ingredients.

Stir everything together on high heat for a couple of minutes to combine the flavors.

Serve immediately. This dish is perfect as a snack, appetizer, or for any time you have a craving.


Cut the 800g boneless chicken into bite-sized cubes, approximately 1 to 2 inches in size.

To the chicken, pour in 1 tablespoon of vinegar (or lemon juice).

Add all the marinade spices and flours to the chicken: 2 tablespoons ginger garlic paste, 1 tablespoon Kashmiri chili powder (or a dash of red food color), 1 1/2 teaspoons red chili powder, 1/2 teaspoon turmeric, 2 teaspoons black pepper, 1 teaspoon garam masala, 1 1/2 teaspoons salt, 2 tablespoons cornstarch, and 2 tablespoons rice flour.

Rub the spices thoroughly into the chicken pieces, ensuring they are well mixed.

Next, add 1 egg white and 3 tablespoons of thick yogurt to the chicken mixture. Ensure the yogurt is not watery.

Massage all the ingredients into the chicken really well until the chicken is fully and evenly coated.

If Kashmiri red chili powder was not available, add a dash of red food color to achieve the signature fiery red Chicken 65 look. Mix it in thoroughly.

Cover the marinated chicken and let it marinate in the fridge for a minimum of 2 hours, or preferably overnight, for the best flavor.

Heat oil in a pan for deep frying.

Deep fry the marinated chicken pieces on medium-high heat for about 5 to 6 minutes until they are crispy, golden, and cooked through. Work in batches to avoid overcrowding the pan.

Remove the fried chicken pieces from the oil using a slotted spoon or spider and set them aside.

For the tempering, heat 2 tablespoons of oil in a clean pan.

Add a handful of fresh curry leaves to the hot oil and let them sizzle. This step gives Chicken 65 its signature flavor.

Add 4-5 roughly chopped garlic cloves to the pan.

Add 3-4 slit green chilis and sauté for a few seconds until the garlic is nice and golden and the chilis are blistered.

Toss the previously fried chicken pieces into the pan with the tempering ingredients.

Stir everything together on high heat for a couple of minutes to combine the flavors.

Serve immediately. This dish is perfect as a snack, appetizer, or for any time you have a craving.
