A serving of chicken 65

Chicken 65

Name: Chicken 65
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4-6, as a starter
Cuisine: Indian
Ingredients: 1½ tsp cumin seeds; 750g skinless and boneless chicken thighs; 120g Greek-style yogurt; 2 tbsp lime juice; 2 tbsp grated ginger; 5 large garlic cloves finely grated; 1 tbsp finely chopped curry leaves; 1 tbsp finely chopped coriander leaves; 1½ tbsp deggi mirch spice blend; 1 tsp amchoor powder (dried green mango powder, optional); ½ tsp sugar; 3 tbsp rapeseed oil; 1 tbsp tomato ketchup; 3 tbsp rice flour; vegetable oil for deep-frying; 3 green chillies slit lengthwise; 1 tbsp finely chopped garlic; generous handful of whole curry leaves; lime wedges, to serve

Rinku Dutt

Save recipe

Serves 4-6, as a starter

Easy

Prep: 15 mins

Cook: 30 mins

plus 3 hrs marinating

A star rating of 3.3 out of 5.4 ratingsRate

loading...

Make this spicy, tangy deep-fried chicken for a starter or snack. It will soon become a family favourite

Egg-free

Gluten-free

High-protein

Low carb

Low sugar

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Khichdi

A star rating of 3.5 out of 5.2 ratings

Kaju katli (Kaju barfi)

A star rating of 5 out of 5.2 ratings

Kachori

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

1½ tsp cumin seeds
750g skinless and boneless chicken thighs
120g Greek-style yogurt
2 tbsp lime juice
2 tbsp grated ginger
5 large garlic cloves

finely grated
1 tbsp finely chopped curry leaves
1 tbsp finely chopped coriander leaves
1½ tbsp deggi mirch

spice blend
1 tsp amchoor powder

(dried green mango powder, optional)
½ tsp sugar
3 tbsp rapeseed oil
1 tbsp tomato ketchup
3 tbsp rice flour
vegetable oil

for deep-frying
3 green chillies

slit lengthwise
1 tbsp finely chopped garlic
generous handful of whole curry leaves
lime

wedges, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (6)

kcal351
fat22g
saturates4g
carbs9g
sugars2g
fibre1g
protein29g
salt1.8g

Method

step 1

Dry-toast the cumin seeds in a small frying pan over a medium heat. Cool then put in a coffee or spice grinder and grind into a fine powder. Set aside. Cut the chicken thighs into quarters and combine in a mixing bowl with the yogurt, lime juice and 1½ tsp salt. Mix well. Mix in the grated ginger, garlic, 1 tsp ground black pepper, chopped curry leaves, chopped coriander, deggi mirch, amchoor powder (if using), sugar, 1 tbsp of the rapeseed oil and tomato ketchup. Mix well to ensure all the chicken pieces are thoroughly coated. Cover the bowl with and keep chilled for 3 hrs.
step 2

Remove the chicken from the fridge and leave for 30 mins. Stir in the rice flour and the roasted cumin powder mixture from step 1, and stir well.
step 3

Fill a large pan three-quarters full with oil and heat to 180C or until the batter sizzles when a little is dropped in. Take each piece of chicken individually and gently slide into the pan. Take care not to cook too many pieces in one go. The pieces should be bubbling when in the oil. Allow to cook for 3-4 mins, then carefully remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat for all the chicken pieces and set aside.
step 4

Put the remaining 2 tbsp rapeseed oil in a wok or karai and heat over a medium-high heat. Add the slit chillies, chopped garlic and curry leaves. Take care as the ingredients may pop. Cook for 1 min, then add the fried chicken and gently toss. Stir well for another minute to coat the chicken. Remove from the heat and serve with lime wedges on the side.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.3 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now