Can I make Chicken 65 ahead of time?

You bet! Marinate the chicken overnight for even more flavor. Just fry it up right before serving.

What's the best cut of chicken to use?

Boneless thighs are our go-to, but breast works too if you're watching your fat intake.

Is Chicken 65 always spicy?

Traditionally, yes. But you can adjust the heat to your liking. It's your kitchen, your rules!

Can I bake Chicken 65 instead of frying?

Absolutely! It won't be quite as crispy, but it'll still be delicious.

What's the deal with the curry leaves?

They add a unique, aromatic flavor. If you can't find them, you can leave them out, but they're worth hunting down!

Can I use this marinade for other meats?

Go for it! It works great with shrimp or paneer (Indian cheese) too.

How long does Chicken 65 keep in the fridge?

It's best fresh, but it'll keep for 2-3 days in an airtight container. Just reheat in the oven to crisp it up again.

Master Chicken 65 Like a Pro - Insider Tips You Can't Miss!

Name: Oven-Baked Chicken 65 with Mint-Yogurt Drizzle
Prep time: 2 h 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: Indian
Ingredients: 18 oz boneless chicken, cut into bite-sized pieces; 1/2 cup yogurt; 2 tbsp ginger-garlic paste; 2 tsp Kashmiri red chili powder; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tbsp lemon juice; Salt to taste; 2 tbsp rice flour; 2 tbsp cornflour; 1 egg white; Oil for brushing/spraying; 2 tbsp oil; 2 tbsp chopped garlic; 4-5 green chilies, sliced; 15-20 curry leaves; 1/2 tsp black pepper powder; 1/4 cup fresh mint leaves; 1/4 cup yogurt; 1 tbsp lemon juice; Salt to taste; Lemon wedges; Sliced onions

Description

Savor the explosive flavors of South India with our healthier, oven-baked Chicken 65. This fiery classic gets a modern twist with a cool mint-yogurt drizzle, balancing heat and refreshment in every bite. Perfect for spice lovers and health-conscious foodies alike!

Equipment:

Large mixing bowl (for marinating)
Baking sheet (for even cooking)
Parchment paper (prevents sticking)
Small saucepan (for tempering spices)
Blender or food processor (for mint-yogurt drizzle)
Meat thermometer (ensures food safety)
Tongs (for handling hot chicken)
Whisk (for mixing marinade)
Pastry brush (for oiling chicken)
Cutting board and sharp knife (for prep work)

Ingredients

Units Scale

18 oz boneless chicken, cut into bite-sized pieces
1/2 cup yogurt
2 tbsp ginger-garlic paste
2 tsp Kashmiri red chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
2 tbsp rice flour
2 tbsp cornflour
1 egg white
Oil for brushing/spraying

For tempering:

2 tbsp oil
2 tbsp chopped garlic
4–5 green chilies, sliced
15–20 curry leaves
1/2 tsp black pepper powder

For mint-yogurt drizzle:

1/4 cup fresh mint leaves
1/4 cup yogurt
1 tbsp lemon juice
Salt to taste

For serving:

Lemon wedges
Sliced onions

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Instructions

In a large mixing bowl, combine yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, cumin, coriander, garam masala, lemon juice, and salt. Mix well to create the marinade.
Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Remove marinated chicken from the refrigerator. Add rice flour, cornflour, and egg white. Mix thoroughly to coat evenly.
Arrange coated chicken pieces on the prepared baking sheet, leaving space between each piece. Brush or spray lightly with oil.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Internal temperature should reach 75°C (165°F).
While chicken is baking, prepare the tempering. Heat oil in a small saucepan over medium heat. Add chopped garlic, green chilies, and curry leaves. Sauté until fragrant and garlic turns golden, about 2-3 minutes.
Once chicken is done, transfer to a large bowl. Pour hot tempering over chicken and toss gently to coat evenly. Sprinkle with black pepper powder.
For mint-yogurt drizzle, blend fresh mint leaves, yogurt, lemon juice, and a pinch of salt in a blender or food processor until smooth.
Serve Chicken 65 hot, drizzled with mint-yogurt sauce. Garnish with extra curry leaves, lemon wedges, and sliced onions if desired.

Notes

This oven-baked Chicken 65 delivers all the flavor without the deep-frying guilt. Our innovative mint-yogurt drizzle is the real game-changer here. It adds a cool, refreshing contrast to the spicy chicken, elevating the dish beyond the typical Chicken 65. This unique twist not only adds complexity but also balances the heat, making it perfect for both spice lovers and those with milder palates. It’s a healthier, more accessible take on the classic that doesn’t compromise on taste – a true win-win!

Nutrition

Serving Size: 4.25 oz
Calories: 320 per serving
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 12g
Fiber: 1g
Protein: 28g
Cholesterol: 85mg