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Indian · Starter
Chicken 65
Crispy, spiced chicken cubes get their addictive crunch from a rice flour coating, while a yogurt marinade keeps the inside tender and infused with warm ginger-garlic flavors. Finished with fresh curry leaves and a hint of heat, each bite delivers the perfect balance of crispiness and aromatic spice. Perfect for entertaining or as a craveable appetizer that disappears in minutes.
Prep time
1 hour 15 minutes
Cook time
15 minutes
Total time
1 hour 30 minutes
Servings
4
Ingredients
- 1 lb boneless chicken, cubed
- 1/2 cup yogurt
- 2 tsp ginger-garlic paste
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 cup rice flour
- Curry leaves for garnish
- 1 lemon for garnish
- Salt to taste
- Oil for frying
Instructions
- Marinate chicken with yogurt, ginger-garlic paste, chili powder, cumin, turmeric, and salt for 1 hour.
- Coat marinated chicken pieces evenly with rice flour.
- Heat oil in a deep pan or fryer to 350°F.
- Deep fry chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
- Fry curry leaves briefly in hot oil until crisp.
- Toss fried chicken with crispy curry leaves and a squeeze of fresh lemon juice.
- Serve immediately while hot.
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