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Chicken 65 (Indian Style)

Chicken pieces deep fried with the ginger-garlic, chilly and curry leaves. A quick and tasty appetizer that can be done in no time!
Course Appetizer
Cuisine south indian
Cook Time 1 hour
Total Time 1 hour
Servings 3 serving
Author Jane Jojo


  • 1/2 kg boneless chicken
  • 3 sprig curry leaves


  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/4 tsp turmeric powder
  • 3 tsps coriander powder
  • 2 1/2 tsps chilli powder
  • 1/2 tsp garam masala
  • 2 tbsps corn flour
  • 1 number egg
  • 2 tbsps lemon juice
  • 2 drops red color( optional)
  • 6 green chilly
  • salt


  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.

Recipe Notes

  • 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.