Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Maharashtra · Dinner

Chicken 65

A beloved deep-fried chicken preparation with a vivid red, spicy coating — crisp on the outside, juicy inside. Maharashtra's version uses goda masala and yoghurt in the marinade, giving it a distinctive local character beyond the South Indian original.

🧺 Ingredients

• 600 g boneless chicken, cut into 3–4 cm pieces (thigh preferred)
• Oil for deep frying
• 3 tbsp yoghurt (thick)
• 1 tbsp ginger-garlic paste
• 2 tsp red chilli powder (generous — this is correct)
• 1 tsp Kashmiri red chilli powder (for vivid colour)
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp goda masala (Maharashtra touch)
• 1 tsp lemon juice
• 1 tsp salt
• 3 tbsp cornflour
• 2 tbsp rice flour
• 1 tbsp maida
• 1 tbsp oil; 8 curry leaves; 3 green chillies, slit; 1 tsp ginger julienne
• 2-hour minimum marination (overnight ideal) is the reason restaurant chicken 65 tastes better than home versions — time equals deeper colour and flavour penetration

👩‍🍳 How to make Chicken 65

1. Marinate (No heat): Mix all marinade ingredients. Coat chicken thoroughly. Marinate minimum 2 hours (overnight is better — the yoghurt tenderises and the red chilli penetrates deeply).
2. Add coating (No heat): Just before frying, add the combined cornflour, rice flour and maida dry mix to the marinated chicken. Toss to coat — each piece should have a light, slightly sticky dry coating over the yoghurt marinade.
3. Heat oil (Heat: high): Heat oil in a kadai to 175°C. Test by dropping a tiny piece of dough — it should rise to the surface immediately.
4. Fry in batches (Heat: medium-high): Fry chicken in 3–4 batches (do not crowd). Cook on medium-high for 6–7 minutes per batch, turning once at 3 minutes, until chicken is deep golden-red, completely crisp, and cooked through. Drain on paper.
5. Curry leaf tadka (Heat: high): In a small pan, heat 1 tbsp oil on high. Add curry leaves — they crackle dramatically. Add green chillies and ginger julienne — fry 15 seconds. Toss fried chicken in this tadka immediately — it adds a fresh, aromatic final note.
6. Serve: Pile on a plate. Garnish with more curry leaves if desired. Serve with green chutney and lime.

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