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Chicken 65: photo of the dish
Illustrative photo: Amiyashrivastava — CC BY-SA 3.0, Wikimedia Commons
Appetizers & nibbles

Chicken 65

Boneless chicken pieces marinated in spices, soy sauce and yogurt, then fried until crispy. Born in Chennai, this dish is a very spicy bite, perfect as a starter or street food.

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Ingredients

Ingredients

Marinade

Huile

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the chicken into 3 cm pieces and put them in a bowl.
  2. Mix the yogurt, soy sauce, garlic, ginger, chili powder, garam masala, salt and pepper, then coat the chicken.
  3. Leave to marinate in the fridge for at least 30 minutes, ideally 2 hours.
  4. Mix the rice flour and cornstarch, then press the pieces into it, patting them to coat.
  5. Heat the oil to 180 °C in a deep pan and fry the pieces in small batches for 4 to 5 minutes, until golden and cooked through.
  6. Drain on paper towel, then quickly fry the curry leaves and green chili in 1 tablespoon of the frying oil.
  7. Toss the chicken with the leaves and chili, squeeze over lime and serve straight away.

Variations and tips

Vegetarian version. Replace the chicken with cubes of firm tofu, reducing the frying time to 3 minutes.

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Original Ecomely recipe.