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Chicken 65 is a popular South Indian restaurant-style appetizer. Batter-fried crispy chicken is tossed in a tempering of curry leaves and spices and served hot! Read on for my top tips to make both Chicken 65 gravy and dry versions
Ingredients
  • 500 grams boneless chicken thighs or use chicken breast pieces
  • subheading: For the marinade:
  • ¼ cup Yogurt
  • ¾ tablespoon Kashmiri chilli powder
  • ½ tablespoon cumin powder
  • ½ tablespoon black pepper powder
  • 2 teaspoon ginger garlic paste
  • 7 to 8 curry leaves chopped fine
  • Salt to season
  • 1 tablespoon vegetable oil use oil for air frying only
  • subheading: For the batter:
  • 3 to 4 tablespoon rice flour
  • 2 tablespoon cornstarch
  • subheading: To make Chicken 65 Dry:
  • 1 spring curry leaves around 10 leaves
  • 1 tablespoon vegetable oil
  • ½ tablespoon vinegar use regular table vinegar
  • ½ tablespoon Kashmiri Chili Powder
  • ½ tablespoon sugar
  •  
  • Extra Ingredients for Chicken 65 Gravy
  • 1 tablespoon Red chili sauce (or hot sauce)
  • 2 tablespoon Soy sauce
  • 1 tablespoon Corn starch
  • 2 tablespoon water
Steps
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