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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix diced chicken breast with salt, pepper, Kashmiri chilli powder, red food colouring, garlic and ginger paste, and yogurt. Leave to marinate for 1 hour.
Add corn flour and rice flour to the marinated chicken and mix well.
Fry the chicken for around 7 to 8 minutes until golden and crispy, then set aside.
Remove the oil from the pan and shallow fry garlic cloves, green chillies, cumin, red dried chilli, and curry leaves for 3 minutes until fragrant.
Add the chicken back into the pan and fry for another 6 minutes, then serve hot.
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For a spicier version, increase the amount of Kashmiri chilli powder.
Ensure the oil is hot enough before frying the chicken to achieve a crispy texture.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used for a juicier texture.
Is the red food colouring necessary?
The red food colouring is optional and mainly for visual appeal.
Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 200°C (392°F) for about 20-25 minutes.
What can I serve with Chicken 65?
Chicken 65 can be served with a side of salad or as an appetizer.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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