Deep-fried, juicy chicken bites tossed in bold spices and tempered with curry leaves – a restaurant-style South Indian favorite.
🧂 Ingredients
For the Chicken Marinade:
500 g boneless chicken (cut into bite-sized pieces)
2 tbsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala or Chicken 65 masala
1 tbsp lemon juice
1 egg (optional, for extra crispness)
2 tbsp cornflour
2 tbsp rice flour (for crunch)
Salt to taste
Oil for deep frying
For Tempering:
1 tbsp oil
1 tsp mustard seeds
2 sprigs curry leaves
2–3 green chilies (slit)
4–5 garlic cloves (sliced)
2 tbsp curd (optional, for coating)
Pinch of red chili powder
👩🍳 Instructions
1. Marinate the Chicken
In a large bowl, mix chicken with all marinade ingredients.
Let it rest for at least 30 minutes (or up to 2 hours in the fridge) for best flavor.
2. Fry the Chicken
Heat oil in a deep pan or kadai.
Deep-fry marinated chicken pieces on medium heat until golden and crispy.
Drain on paper towels to remove excess oil.
3. Temper & Toss
In a separate pan, heat 1 tbsp oil.
Add mustard seeds. Once they crackle, add curry leaves, green chilies, and garlic slices.
Sauté for a few seconds, then (optionally) add 2 tbsp curd and a pinch of chili powder for a creamy coating.
Add the fried chicken and toss well to coat with the tempering.
🍽️ To Serve:
Serve hot, garnished with lemon wedges and onion rings.
Pairs beautifully with mint chutney or as a starter with drinks.
🔥 Tips for Authentic Flavor:
Use Welza Chicken 65 Masala or add a pinch of chaat masala at the end for an extra zing.
For a fiery version, add Kashmiri red chili powder for color without too much heat.
Double fry for extra crispness, if desired.
🌶️ Bold, Spicy & Irresistible
Welza Masalas & South Indian Blends – Made for unforgettable appetizers like Chicken 65.
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🧀 Paneer 65 Recipe