Chicken 65 with curry leaves and green chillies

Medium

Poulet 65

Name: Poulet 65
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Cuisine: South Indian
Ingredients: 500 g boneless chicken thighs, cut into bite-sized pieces; 1 tbsp ginger-garlic paste; 2 tbsp yogurt; 1 tbsp Kashmiri red chili powder; 0.5 tsp turmeric; 1 tsp garam masala; 2 tbsp cornstarch; 2 tbsp rice flour; 1 tbsp lemon juice; 1 tsp salt; Oil for deep frying; 10 curry leaves; 3 green chillies, slit; 4 cloves garlic, sliced

(289)

45 min4310 cal

Par Chef Marco Deluca·Chef certifie Sceau rouge|5 avril 2024

Chicken 65 is a legendary South Indian appetizer featuring bite-sized chicken pieces marinated in a fiery blend of spices, deep-fried until crispy, then tossed with curry leaves, green chillies, and garlic. The result is an irresistibly crunchy, spicy, and aromatic dish that is one of the most popular bar snacks and restaurant starters in India. This recipe brings authentic Chicken 65 to your Canadian kitchen.

chicken-65indianappetizerspicyfried

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Ingrédients

Portions :

Instructions

👨‍🍳Notes du Chef

Assaisonnez genereusement

“La plupart des cuisiniers amateurs sous-assaisonnent leur poulet. J'utilise environ 1 cuillere a the de gros sel par livre de poulet, applique au moins 30 minutes avant la cuisson.”

Valeur nutritive par portion

310

Calories

28g

Protéines

16g

Lipides

14g

Glucides

Fibres1g

Sucre2g

Sodium590mg

Avis

4.9 / 5 (289 avis)

Jessica D.

Jun 18, 2025

My family loved this recipe. Will definitely make again!

Emily H.

Aug 27, 2025

The flavours are incredible. Restaurant quality at home!

Daniel L.

Dec 12, 2025

Great recipe! Even my picky kids loved it.

Lauren Q.

Jun 5, 2025

Absolutely delicious! The whole family devoured it.

En un coup d'oeil

Prep :

30 min

Cuisson :

15 min

Total :

45 min

Portions :

Difficulte :

Medium

Conseils de pro

1Kashmiri chili powder gives colour without too much heat.
2Double-fry for extra crunch: fry once at 160°C, rest 5 minutes, then fry again at 190°C.
3Curry leaves are essential — don't skip them.

Variantes

Bake at 220°C for a healthier version.
Add a splash of ketchup for restaurant-style Chicken 65.
Use boneless breast for leaner protein.

Poulet du Monde

Poulet 65

The secret to the best Poulet 65? It is easier than you think.

by ChickenRecipes.ca

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Recettes tendances

Chef Marco Deluca

Chef principal et Developpeur de recettes

Marco est un chef certifie Sceau rouge avec plus de 15 ans d'experience en cuisine professionnelle a travers le Canada. Apres sa formation au George Brown College de Toronto et son travail dans des restaurants renommes de Vancouver a Montreal, il a fonde ChickenRecipes.ca pour partager son expertise avec les cuisiniers amateurs. Marco se specialise dans les plats de poulet de qualite restaurant accessibles aux cuisines canadiennes.

Chef certifie Sceau rougeDiplome en arts culinaires du George Brown CollegePlus de 15 ans d'experience en cuisine professionnelle