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Chicken 65 Recipe (with Video)

Shellfish-free, Chicken, Intermediate
brittyskitchenn
By
brittyskitchenn

Discover our Chicken 65 Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 30min | Cook 30min

Ingredients

Marinade
- 1 Lemon, juiced and zested
- 5 Chicken thighs, cut into 1 inch cubes
- 0.5 c Greek yogurt
- 0.25 c ginger
- 2 tbsp Chili powder
- 2 tbsp garam masala
- 2 tsp Turmeric
- 5 Garlic cloves, grated
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tbsp Cayenne pepper
Everything Else
- Potato starch
- Rice flour
- Bay leaves, curry leaves if you can find
- 0.25 c Chili powder, kashmiri if you can find
- 2 tbsp garam masala
- salt and pepper, to taste
- 1 Lemon
- 3 Garlic cloves, chopped
- 3 Serrano peppers, thinly sliced on a bias
- 0.5 c Greek yogurt
- 0.25 c Fresh mint, finely chopped
- 2 tbsp Whole milk
- 1 Egg whites
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Directions

To Prepare
1. Combine the chicken with the marinade ingredients. Cover and refrigerate for at least an hour but up to overnight.
2. Toss the chicken in equal parts potato starch and rice flour and 1 eggwhite. Fry at 350F for 8-10 minutes until extremely crispy
3. Fry the chilies, garlic, and bay leaves (curry leaves) for about 2 minutes in about a half cup of oil. Add chili powder and garam masala and fry for 3 seconds. Add the chicken in and toss to combine. Finish with a squeeze of lemon and some optional raw onion slices
4. Combine, yogurt, mint, milk, salt, pepper, and the juice of 1/2 lemon and whisk to combine

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