These delicious Chicken 65 bites, marinated in aromatic, Indian-spiced yogurt, then deep fried, are a fabulous appetizer or main dish.
Prep Time::20 mins
Cook Time::5 mins
Marinate Time:: 2 hrs
Total Time::25 mins
Servings::8
Ingredients
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2 pounds skinless boneless chicken thighs, cut into bite-sized pieces
1/4 cup fresh curry leaves, chopped, or more to taste (see Cook's Note)
1 cup plain yogurt
1 tablespoon grated garlic
1 tablespoons grated fresh ginger
2 tablespoons Kashmiri hot chili powder
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1 cup cornstarch
1 cup rice flour
1 cup chili peppers
2 cups vegetable oil for frying, or as needed
Directions
Mix chicken, curry leaves, yogurt, garlic, ginger, chili powder, turmeric, garam masala, salt, coriander, cardamom, and black pepper together. Cover and let marinate in a refrigerator for 2 hours or up to overnight.
Stir cornstarch and rice flour into chicken and yogurt mixture just before preparing to fry chicken.
Heat oil in a deep pan over medium heat. Add chicken pieces and chili peppers carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and crispy, about 5 minutes.
Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.
Cook’s Note
Curry leaves are a wonderful addition but this dish will still be good if you can’t find them at your local international grocery store.
From the Editor
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Dotdash Meredith Food Studios