Chicken 65

Name: Chicken 65
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 600 g chicken thigh — cubed; 2 tbsp rice flour; 1 tbsp red chili; 1 tbsp ginger-garlic paste; 10 curry leaves; 2 green chilies; as needed oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Chicken 65 hails from the bustling city of Chennai, where it's a beloved choice for special gatherings and everyday meals alike. This version captures the essence of home-cooked Tamil Nadu cuisine, with its vibrant flavors and generous use of spices. Traditionally served as a starter or snack, this dish invites friends and family to gather around the table, sharing in its spicy allure.

Expect a crispy exterior with a tender, juicy interior, bursting with the heat of red chili and the fragrant notes of ginger-garlic paste. The curry leaves and green chilies add an aromatic depth, while a touch of rice flour ensures a satisfying crunch. Salt is added to taste, a nod to the cook's intuition, making each bite a flavorful delight.

Ingredients

600 gchicken thigh — cubed
2 tbsprice flour
1 tbspred chili
1 tbspginger-garlic paste
10curry leaves
2green chilies
as neededoil — for frying
to tastefine sea salt

Method

Start by cutting 600 g of chicken thigh into bite-sized pieces. This ensures even cooking and allows the marinade to coat each piece thoroughly. In a mixing bowl, combine the chicken with 1 tbsp red chili powder, 1 tbsp ginger-garlic paste, and 2 tbsp rice flour. Mix well until the chicken is evenly coated, then let it rest for at least 15 minutes to absorb the flavors.
While the chicken is marinating, prepare the other ingredients. Slice 2 green chilies lengthwise and set them aside. Pick 10 curry leaves from their stems, ensuring they are clean and dry. These will be used later to infuse the oil with their aromatic flavors.
In a deep frying pan, pour enough oil to submerge the chicken pieces halfway. Heat the oil on medium-high until it shimmers, indicating it's hot enough for frying. Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until the chicken turns a deep golden brown and is crispy on the outside, which should take about 5-7 minutes per batch. Remove the chicken and drain on paper towels to remove excess oil.
Once all the chicken is fried, reduce the heat to medium and add the sliced green chilies and curry leaves to the same oil. Fry them for about 30 seconds until the curry leaves become crisp and the chilies are slightly blistered. This step enhances the dish with a fragrant aroma and a hint of spice.
Return the fried chicken to the pan with the curry leaves and chilies. Toss everything together for about a minute, ensuring the chicken is well-coated with the aromatic oil and spices. Taste and adjust with fine sea salt as needed, keeping in mind that the salt should enhance the flavors without overpowering them.
Serve the Chicken 65 immediately while it's hot and crispy. This dish is best enjoyed fresh, with the contrast of the spicy, crispy chicken and the aromatic curry leaves and chilies. It's perfect for sharing, embodying the communal spirit of Indian home cooking.