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Restaurant-Style Chicken 65
4.9 from 24 votes

Restaurant-Style Chicken 65

This restaurant-style crispy and spicy Chicken 65 is made by marinating chicken in yogurt, spices, and curry leaves, then deep-frying it to make the best chicken starter!

Prep Time
10 mins
Cook Time
20 mins
Marination Time
30 mins
Total Time
30 mins
Servings: 6
Calories: 213 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

  • 1.5 Pounds chicken thighs skinless
For Marinade
  • 1/2 cup yogurt thick
  • 10-12 curry leaves finely chopped, aka Kadi Patta
  • 1  tablespoon ginger garlic paste
  • 1/2 teaspoon cumin powder
  • 2 teaspoon Kashmiri red chili powder mild
  • 1/8 pinch turmeric powder ground, aka Haldi powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice or Vinegar
  • 1 teaspoon sugar
Add before frying 
  • 3 tablespoon cornstarch
  • 2 tablespoon rice flour
For deep frying 
  • neutral cooking oil as needed, generic cooking oil
Final Stir fry 
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 3-4 green chili pepper slit in half lengthwise, I use Thai green chili 
  • 1 tablespoon garlic finely chopped
  • 1 tablespoon ginger finely chopped
  • 10-12 curry leaves
  • 2 teaspoon Kashmiri red chili powder

Instructions

Marinate and fry chicken:
    Cup of Yum
  1. Combine all the ingredients for chicken marinade. Cover and refrigerate for at least 30 minutes or overnight if possible.
  2. In a pan or kadai, heat enough oil on a medium flame for deep frying. 
  3. To the chicken marinade, add rice flour and corn flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix. 
  4. Once the oil is heated to 350F. Then, carefully drop the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until bright red in color and crispy. Remove from oil using a slotted spoon and place on a tissue paper lined plate.
Air Fryer Option:
  1. Preheat the air fryer to 375°F.
  2. Place the chicken pieces in the air fryer basket, making sure to spread them out in a single layer. Add a generous spray of oil. 
  3. Cook for 10-12 minutes, flipping the chicken cubes halfway through until they are golden brown and crispy. 
Make the stir fry:
  1. In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic, and green chili pepper. Saute for 30 seconds. Then add curry leaves and saute for a minute. 
  2. Add the Kashmiri red chili powder and give it a stir. 
  3. Quickly add the chicken and stir fry for a minute mixing the chicken well with the other ingredients. 
  4. Remove from heat and serve hot as an appetizer. Garnish with sliced red onions and lemon wedges. 

Notes

  • Adjust the spice level to your preference. If you prefer a milder taste, reduce the amount of Kashmiri red chili powder and green chilies.
  • Ensure the oil is adequately heated before frying the chicken to achieve a crispier texture.
  • Don't shy away from using extra curry leaves. They add lots of aroma and flavor to the chicken.

Nutrition Information

Calories 213kcal (11%) Carbohydrates 11g (4%) Protein 23g (46%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.02g (1%) Cholesterol 110mg (37%) Sodium 597mg (25%) Potassium 356mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 572IU (11%) Vitamin C 71mg (79%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 213

% Daily Value*

Calories 213kcal 11%
Carbohydrates 11g 4%
Protein 23g 46%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 110mg 37%
Sodium 597mg 25%
Potassium 356mg 8%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 572IU 11%
Vitamin C 71mg 79%
Calcium 59mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.