Chicken 65

A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 316 Calories

Ingredients

• vegetable oil for frying
• 1 egg, beaten
• 2 teaspoons salt
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• salt to taste
• 1 teaspoon cumin seeds
• 1 tablespoon ginger paste
• 6 fresh curry leaves, or more to taste
• 2 serrano peppers, sliced into 1/4-inch pieces
• 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
• 1 tablespoon minced ginger, divided
• 2 tablespoons cumin powder
• 1 tablespoon chile powder, or less to taste
• 5 drops red food coloring, or more as needed
• 0.5 teaspoon ground black pepper
• 0.5 cup water
• 0.75 cup chopped fresh cilantro
• 1.5 tablespoons minced garlic, divided
• 1.5 tablespoons red chile-garlic paste

Recipe Instructions

Step 1

Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.

Step 2

Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.

Step 3

Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.

Step 4

Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.