Name: Hot & Spicy Chicken 65
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500g boneless chicken thighs, cubed; 1/2 cup yogurt; 2 tablespoons ginger-garlic paste; 1 tablespoon red chili powder; 1 teaspoon turmeric powder; 1 tablespoon lemon juice; Salt, to taste; 2 tablespoons cornflour; 2 tablespoons rice flour; Fresh curry leaves; 3-4 green chilies, slit; Oil, for deep frying; Tools & Equipment:; Mixing bowls; Deep frying pan; Slotted spoon; Paper towels for draining oil

Hot & Spicy Chicken 65

There’s something magical about a dish that not only tastes incredible but is quick enough to whip up for a busy weeknight or a spontaneous family get-together. Chicken 65 is a recipe that checks all these boxes and then some! This spicy, crispy, and flavor-packed dish has become a favorite in our home, and I promise, it’s more than just your average fried chicken. It carries that perfect balance of heat and tang, with aromatic curry leaves taking it to another level.

I first made Chicken 65 when my family was craving something savory, different, and bursting with spices. Watching everyone dive in and savor each piece made the effort completely worthwhile. It’s one of those recipes that brings the whole family to the table, even if they’re distracted by homework or caught up in work calls. My kids call it “magic chicken” because of how addictive each crunchy bite is.

So, if you’re looking to spice up your dinner game, this Chicken 65 recipe is the way to go. It’s a crowd-pleaser that you can serve as an appetizer or even as a main course with rice or naan. Get ready to impress your family and leave them asking for seconds (or thirds)!

Questions I Often Get Asked About This Recipe:

Can I make Chicken 65 less spicy?
Absolutely! You can reduce the number of red chilies or use a milder chili powder to suit your family’s taste buds. For kids, a milder version works well.

What can I serve with Chicken 65?
This dish pairs perfectly with naan, rice, or even a fresh side salad. It’s versatile and complements many sides beautifully.

Do I have to marinate the chicken for a long time?
Ideally, marinate for at least 30 minutes to let the flavors penetrate the meat. If you’re short on time, even 15 minutes can do the trick, but the longer, the better!

Can I use boneless chicken?
Yes, boneless chicken thighs work best for a juicy texture. You can use breast pieces if you prefer, but keep an eye on the cooking time to avoid drying out.

What You Need to Make Chicken 65:

Ingredients:

500g boneless chicken thighs, cubed

1/2 cup yogurt

2 tablespoons ginger-garlic paste

1 tablespoon red chili powder

1 teaspoon turmeric powder

1 tablespoon lemon juice

Salt, to taste

2 tablespoons cornflour

2 tablespoons rice flour

Fresh curry leaves

3-4 green chilies, slit

Oil, for deep frying

Tools & Equipment:

Mixing bowls

Deep frying pan

Slotted spoon

Paper towels for draining oil

How to Make It:

Marinate the Chicken: In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, lemon juice, and salt. Add the chicken pieces, ensuring they’re well-coated. Let it marinate for at least 30 minutes.

Coat with Flour: Add cornflour and rice flour to the marinated chicken. Mix well to create a light batter-like coating.

Heat the Oil: In a deep frying pan, heat oil over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately but doesn’t burn.

Fry the Chicken: Carefully drop the chicken pieces into the oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 5-6 minutes. Use a slotted spoon to remove and drain on paper towels.

Flavor with Curry Leaves and Chilies: In the same oil, quickly fry fresh curry leaves and slit green chilies. They should sizzle and release their aroma. Toss the fried chicken with the crispy curry leaves and chilies for an authentic flavor boost.

Serve Hot: Enjoy the Chicken 65 hot, garnished with extra curry leaves and a squeeze of fresh lemon juice.

Tips:

Use Fresh Curry Leaves: They add a unique aroma and flavor, making this dish stand out.

Double Fry for Extra Crispiness: If you love super crunchy chicken, fry the pieces twice. The first fry cooks the chicken, and the second fry crisps up the coating.

Adjust the Heat Level: Add more or fewer chilies to control the spice. A touch of honey can balance out the heat if needed.

Opt for Boneless Thighs: They are more flavorful and tender compared to chicken breasts.

Latest Reviews:

⭐⭐⭐⭐⭐ “Perfectly crispy and full of flavor! My family loved every bite, and the kids didn’t even mind the spice.”

⭐⭐⭐⭐ “I made this for a family gathering, and it was a hit! Next time, I’ll add more lemon juice for a tangy kick.”

⭐⭐⭐⭐⭐ “This is a must-try recipe! The curry leaves make all the difference. Great for a quick weeknight dinner.”

⭐⭐⭐ “Loved the flavor, but I think I’ll reduce the chili powder next time. A bit too spicy for the kids.”

⭐⭐⭐⭐⭐ “Great for busy nights when you want something delicious but quick. Served it with naan, and it was fantastic!”

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