Chicken 65

This dish was first introduced in 1965 by the Buhari Hotel, which is where the name comes from. The spicy marinated boneless chicken pieces are fried and tossed in a flavorful and spicy sauce. The hero ingredient in this recipe is the curry leaves, which give it a unique flavor. You can go the traditional route and deep fry it, or you can cook it in the Air fryer without compromising on its taste. Serve this as a starter or enjoy it as a side dish with your favorite rice.

Course Appetizer Recipes

Cuisine Indian

Keyword air fried chicken, air fryer chicken, fried chicken, indian, spicy

Prep Time 15

Cook Time 15

Additional Time 45

Total Time 1 15

Calories 373kcal

Author Robin Donovan

Ingredients

For the chicken

3 tablespoons rice flour
2 tablespoons cornstarch
2 tablespoons yogurt
1 sprig curry leaves chopped
1 teaspoon minced ginger
1 garlic clove minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chili paste
1 egg white optional
Few drops red food coloring optional
1 pound boneless chicken thighs or chicken breasts cut into bite-size pieces

For the sauce

3 tablespoons yogurt
1 ½ teaspoons cornstarch
1 tablespoon chili paste
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon sugar optional
1 tablespoon cooking oil
1 ½ teaspoons whole cumin seeds
3 garlic cloves minced
2 sprigs curry leaves
2 dried red chilies crushed or sliced

Instructions

In a large bowl, mix together the rice flour, cornstarch, yogurt, curry leaves, ginger, garlic, salt, pepper, chili paste, egg white, and food coloring, if using. Mix well. Add the chicken and toss to coat well. Cover and refrigerate for 45 to 60 minutes.
To air fry: Preheat the air fryer for 5 minutes at 350º F. Brush the basket with little oil and arrange the chicken pieces in the basket in a single layer (cook in batches if needed to avoid crowding the
basket). Brush or spritz some oil on the top of the chicken pieces. Cook for 7 minutes, flip over and cook for 5 to 7 minutes more, until the chicken is golden brown and crisp.
To deep fry: Heat about 3 inches of cooking oil in a wide, deep pot until it shimmers. Add the chicken pieces (cook in batches to avoid crowding the pot) and cook, turning once, for about 7 minutes, until the chicken is golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate.
While the chicken is cooking, make the sauce. In a small bowl, stir together the yogurt, cornstarch, chile paste, salt, pepper, and sugar, if using.
Heat the tablespoon of oil in a skillet over medium-high heat. Add the cumin seeds and garlic and cook, stirring, for about 20 seconds. Add the curry leaves and dried chiles and cook for about 30 to 40 seconds longer. Stir in the yogurt mixture and cook another minute or so to heat through.
Add the chicken to the skillet and toss to coat well in the sauce.
Serve hot.

Nutrition