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Chicken pieces deep fried with the ginger-garlic, chilly and curry leaves. A quick and tasty appetizer that can be done in no time! Inspired from Reeba’s recipe with some tweaks.


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  • Course Appetizer
  • Cuisine south indian
  • Yield 3 serving
  • Cooking Time 1 hour
  • Total Time 1 hour


boneless chicken
1/2 kg
curry leaves
3 sprig
ginger paste
1 tsp
garlic paste
1 tsp
turmeric powder
1/4 tsp
coriander powder
3 tsps
chilli powder
2 1/2 tsps
garam masala
1/2 tsp
corn flour
2 tbsps
1 number
lemon juice
2 tbsps
red color( optional)
2 drops
green chilly


  1. Clean and dice the chicken into small 1 inch bite-size pieces.
  2. Slit the green chilly length wise. Beat the egg well. Marinate chicken with the ingredients listed under marination and leave it aside for minimum 1 - 2 hours. Maximum results if it is left overnight in refrigerator.
  3. Heat oil in a pan and add chicken pieces in batches. In every batch add curry leaves along with chicken pieces. Deep fry the chicken until it's done. It should take around 8 minutes per batch.
  4. Drain them in a kitchen towel.
  5. Serve it with freshly sliced onions and lemon wedges.


  • I always start with frying single chicken piece to adjust the salt if required and then start the batches.
  • Make sure chicken pieces are not overcooked. It makes it hard.
Chicken 65 (Indian Style)

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