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Savory Chicken 65 Recipe

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4.6 from 139 reviews

Savory Chicken 65 is an authentic South Indian fried chicken recipe known for its spicy, tangy, and flavorful marinade, crispy coating, and aromatic curry leaves. This dish features marinated boneless chicken deep-fried to golden perfection and tossed in a sweet chili sauce, making it a popular appetizer or snack with bold, vibrant flavors.

Ingredients

For the Marinade

  • 500 grams Boneless Chicken thighs or breasts (recommended)
  • 2 tablespoons Kashmiri Chili Powder (for color and heat)
  • 1 cup Yogurt (for marinating)
  • 4 cloves Garlic (freshly grated)
  • 1 inch Ginger (freshly grated)
  • 2 tablespoons Vinegar or lemon juice
  • 2 tablespoons Soy Sauce or tamari (for gluten-free option)
  • 1 teaspoon Salt (to taste)

For the Coating

  • 1 cup Rice Flour or cornstarch (as substitute)

For Frying

  • 20 leaves Curry Leaves (for aroma)
  • Oil (enough for deep frying, about 2-3 inches deep)
  • Water (as needed for adjusting marinade consistency)

For the Sauce

  • 1 cup Sweet Chili Sauce or a mix of ketchup and honey

Instructions

  1. Marinate the Chicken: In a large mixing bowl, combine boneless chicken pieces with yogurt, Kashmiri chili powder, freshly grated garlic, ginger, vinegar, soy sauce, and salt. Mix well to coat all pieces evenly. Cover and let it marinate for at least 1 hour, preferably overnight, to allow the flavors to infuse thoroughly.
  2. Prepare the Coating: In a separate bowl, whisk together rice flour (or cornstarch as a substitute) and any additional spices if desired. This will form the crispy coating for the chicken.
  3. Heat the Oil: Pour oil into a deep frying pan, filling it about 2-3 inches deep. Heat the oil over medium-high heat until hot enough for deep frying (about 350°F or 175°C).
  4. Coat the Chicken: Take each marinated chicken piece and dredge it thoroughly in the rice flour mixture, ensuring a uniform coating on all sides. Shake off any excess flour.
  5. Deep Fry the Chicken: Carefully place the coated chicken pieces in hot oil in batches to avoid overcrowding. Fry each batch for approximately 4-5 minutes or until the chicken turns golden brown and is cooked through. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  6. Prepare the Sauce and Finish: In a large bowl, combine the fried chicken with sweet chili sauce and a splash of vinegar. Add crispy fried curry leaves for aroma and toss gently to coat the chicken evenly. Serve immediately while hot and crispy.

Notes

  • You can substitute chicken thighs with breasts, but thighs yield juicier results.
  • Adjust chili powder amount according to your heat preference.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Ensure oil temperature is consistent for even frying and crispy texture.
  • For extra crispiness, double dredge the chicken in rice flour.
  • Serve as an appetizer or with rice and curry for a full meal.

Find it online: https://ameliameals.com/savory-chicken-65-recipe/