For a spicier kick, increase the amount of chili powder or add a pinch of cayenne pepper to the marinade. If you don't have fresh curry leaves, you can use dried ones, but the flavor won't be as intense. For a richer flavor, marinate the chicken for at least 30 minutes, or even overnight, in the refrigerator. Adjust the amount of red food coloring to achieve your desired color. Be careful not to add too much, as it can make the dish look artificial. Serve Chicken 65 with a side of raita (yogurt dip) to cool down the palate. Garnish with a lemon wedge.
Chicken 65
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS12
Embark on a culinary journey to India with Chicken 65, a tantalizing explosion of flavors. This iconic dish features succulent, fiery red chicken pieces that will leave you craving more. Perfect as an appetizer or a main course, it's a guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol105 mg
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Fiber1 g
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Protein27 g
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Saturated Fat3 g
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Sodium1334 mg
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Sugar2 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMarinate the Chicken: In a medium bowl, combine the chicken pieces with the beaten egg, cornstarch, half of the minced garlic, half of the minced ginger, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Ensure the chicken is evenly coated. (5 minutes)
02
StepDeep-Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the marinated chicken pieces and fry until golden brown and cooked through, about 7-10 minutes. The internal temperature should reach 165°F (74°C). Remove the chicken and set aside on a wire rack to drain excess oil.
03
StepPrepare the Sauce: In a separate skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds and allow them to crackle for about 1 minute. Then, add the remaining minced garlic and ginger, sliced serrano peppers, cumin powder, chili powder, and 1/2 teaspoon of black pepper. Season with salt to taste. Add the curry leaves and stir well to combine. (5 minutes)
04
StepCreate the Chili Paste: Add the red chili-garlic paste, ginger paste, and red food coloring (if using) to the skillet. Stir to form a thick paste. Gradually add 1/2 cup of water to thin the paste to your desired consistency. (3 minutes)
05
StepCombine and Finish: Add the fried chicken to the skillet with the sauce. Toss thoroughly to ensure the chicken is fully coated with the flavorful sauce. Stir in the chopped fresh cilantro. (2 minutes)
06
StepServe: Transfer the Chicken 65 to a serving dish and garnish with additional cilantro, if desired. Serve hot and enjoy!
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RECIPE REVIEWS
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Sven Swiftkshlerin
Jun 29, 2025I marinated the chicken overnight and it made a big difference in the flavor.
Elody Rutherford
Jun 26, 2025I used chicken thighs instead of breasts and it was even more juicy.
Suzanne Dicki
Jun 24, 2025I made this for a party and it was a huge hit! Everyone asked for the recipe.
Candice Reynolds
Jun 19, 2025This is now a staple in our house. We make it at least once a month!
Gerda Bahringer
Jun 15, 2025Absolutely amazing recipe! The chicken was so tender and flavorful. My family loved it!
Maudie Wehner
Jun 15, 2025I omitted the red food coloring and it still tasted great.
Parker Greenfelder
Jun 10, 2025The instructions were clear and easy to follow. Even a beginner cook can make this dish.
Lucinda Prosaccoberge
Jun 5, 2025The spice level was perfect for me. I added a little extra chili powder for an extra kick.