Roscoe’s Chicken 65

These delicious Chicken 65 bites, marinated in aromatic, Indian-spiced yogurt, then deep fried, are a fabulous appetizer or main dish.

Preparation Details

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 25 mins

Servings: 8

Ingredients

• 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

Steps

1. 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.
2. Stir cornstarch and rice flour into chicken and yogurt mixture just before preparing to fry chicken.
3. 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.
4. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.