Snack · 40 min · indian

Chicken 65

Weeknight-friendly Indian cooking: Chicken 65 comes together in 40 minutes with chicken pieces, cornstarch, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken pieces
• 1/3 cup Cornstarch
• 2 tbsp Rice flour
• 1/4 cup Plain yogurt
• 1 Egg
• 2 tsp Kashmiri chili powder
• 1/2 tsp Turmeric
• 2 tbsp Ginger-garlic paste
• 15 Curry leaves
• 1 pinch Red food color

Steps

1. Cut the chicken into bite-sized pieces and marinate 20 minutes with yogurt, egg, ginger-garlic paste, chili, turmeric, salt, and the traditional pinch of red color — it should look sunset-red before it ever hits the oil.
2. Toss the marinated chicken in cornstarch and rice flour until every piece wears a thin, dry coat; this is the crunch armor.
3. Deep-fry in batches at 350°F for 5 to 6 minutes until deeply crisp and cooked through; do not crowd the pan.
4. In a separate pan, flash-fry the curry leaves in a spoon of hot oil 20 seconds until crisp and intensely fragrant.
5. Toss the fried chicken with the curry leaves and a squeeze of lemon.
6. Serve immediately with onion rings and lemon wedges — Chicken 65 is a bar-snack legend and goes soft if it sits.
7. Optional second toss: a spoon of plain yogurt whisked with chili powder makes the fiery red coating cling even harder.

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