Chicken 65 (South Indian Style Spicy Fried Chicken)

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

6 boneless, skinless chicken thighs (around 1 kg)
Oil, to deep fry


1 tablespoon Kashmiri chilli powder *see notes
1/2 teaspoon ground coriander
Juice of half a lemon (2 - 3 tablespoons)
2 cloves garlic, crushed
1 inch piece of ginger, grated
Fresh ground pepper
Salt to taste

Seasoned Flour Coating:

5 tablespoons cornstarch (cornflour)
2 tablespoons plain flour
1 tablespoon rice flour (optional)
1 teaspoon Kashmiri chilli powder
Salt and pepper to taste
1 egg, beaten

Yogurt Sauce:

1/2 cup Greek style yogurt
1 - 2 tablespoons Kashmiri chilli powder (or to taste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
Juice of half a lemon
3 tablespoons unscented oil (I use canola)
2 cloves garlic, finely chopped
1 inch piece of ginger, finely chopped
2 hot, green birds eye chillies, whole or slit lengthways
Pinch of sugar
Salt to taste
Fresh chopped cilantro, to garnish
Lemon or lime wedges, to serve


Cut the chicken thighs into bite sized pieces, 3 - 4 pieces per thigh, depending on how big the thighs are.

Whisk together all the ingredients for the marinade. Season to taste, and rub the marinade into the chicken pieces. Refrigerate and marinate for at least 1 hour.

Bring the chicken pieces back to room temperature.

Heat the oil for deep frying, in a small, deep pot. I like to deep fry the chicken pieces at 375 F.

Place all the ingredients for the seasoned coating in a large bowl, and mix well. Place the beaten egg in another bowl.

Dip each of the chicken pieces into the beaten egg, then dredge in the seasoned flour mixture. Very gently, lower the coated chicken pieces into the hot oil (4 - 5 pieces at a time), and deep fry for 5 - 7 minutes, until crisp and just cooked through. Remove on to absorbent kitchen paper, drain and let cool a little.

(These pieces are mighty tasty right now, but for traditional Chicken 65, follow the next steps)

Whisk together the yogurt, Kashmiri chilli powder, ground cumin and coriander, black pepper and lemon juice. Taste and season with a little salt.

Heat about 3 tablespoons of unscented oil in a saute pan or a wok. When hot, add the chopped garlic, ginger and green chillies. Fry for about 30 seconds, being careful not to let the garlic burn.

Add the fried chicken pieces to the pan, and toss through. Pour in the yogurt sauce, and stir fry on a high heat, until the yogurt is absorbed into the chicken and the dish is fairly dry. Taste and season with a pinch of sugar and more salt, if required.

Serve hot as an appetizer, garnished with fresh cilantro and lemon or lime wedges.