Ingredients
Tempering
Method
- Marinate the chicken with ginger-garlic paste, spices, salt, lemon juice and egg for 30 minutes.
- Add the cornstarch and rice flour and mix to coat.
- Deep fry in oil at 350°F (175°C) in batches for 5 to 6 minutes until crisp and cooked through. Drain.
- Heat 1 tbsp oil, add curry leaves, chillies and garlic, then the yogurt. Toss in the fried chicken and serve straight away.
The spices that matter
Used for the rich red colour of tandoori dishes, rogan josh, butter chicken and many restaurant-style curries without making them very hot.
No kashmiri chilli? Sweet or smoked paprika is the easiest swap for colour. Byadgi chilli, from Karnataka, is similar.
Key to rasam, pepper chicken, Chettinad dishes and garam masala. Before chillies reached India, pepper was the main source of heat.
No black pepper? White pepper or a little chilli powder.
Fried in hot oil with mustard seeds for sambar, rasam, poha, upma, chutneys and Kerala and Tamil dishes.
No curry leaves? No real substitute. Lime zest gives a hint of the citrus note.
Nice to have
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does chicken 65 take to make?
About 20 minutes to prepare and 20 minutes to cook (plus soaking or marinating time where noted).
What spices are in chicken 65?
The essentials are kashmiri chilli, black pepper, curry leaves. Nice to have: cumin.
Tips from travellers
Use Chicken 65 differently at home? Share your tip. The first good one goes right here.