Chicken 65 (Indo-Chinese Style)

About this recipe

Chicken 65 (Indo-Chinese Style) is the beloved starter that exists in every Indian-Chinese restaurant's repertoire, though every family's version differs subtly depending on how ginger-garlic paste is calibrated and whether the cook favors crispy edges or slightly softer finishes. This version marries yogurt marinade (for tenderness) with cornflour and rice flour coating (for crispy texture), then finishes with a temper of crackling curry leaves and fresh chillies that announce themselves the moment the plate arrives. Red chilli powder in the batter does the heavy lifting: it seasons the marinade while tinting the coating a warm burnt-orange, signaling heat before you taste it. Ginger-garlic paste infuses the yogurt marinade so deeply that every morsel of chicken carries its warmth. Rice flour in the coating creates a lighter crispness than cornflour alone—it shatters rather than bends, adding textural complexity that matters when texture becomes the dish's signature. The common pitfall: either the yogurt marinade is too thin (so the coating won't cling), or the oil isn't hot enough when you fry, resulting in an oily rather than crispy finish. Ensure your yogurt is full-fat and your oil reaches a steady sizzle before the first batch hits the pan. Thirty minutes of marinating is enough; overnight is too long and makes the coating soggy. Serve immediately as a starter, perhaps with a sweet chilli dipping sauce or lemon wedges and salt. The crispy coating inevitably softens over time, so this is a dish made for immediate consumption. Store leftovers in an airtight container and reheat in a 200°C oven for three minutes to restore crispness. High-protein comfort for celebrations and restaurant cravings.