Air fryer recipe · Starters
Air-Fryer Chicken 65
The Chennai classic - fiery, curry-leaf-tossed, and unbelievably crisp.
- 30 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 115kcal
- 16.3 gprotein
- 5.2 gcarbs
- 3.6 gfat
- 0.6 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken thigh400 g, cubed
- Curry leaves2 sprigs
- Kashmiri chilli2 tsp
- Thick curd1/4 cup
- Rice flour2 tbsp
- Ginger-garlic paste1 tbsp
Method
Marinate the chicken
Cube boneless thigh (it stays juicier than breast) and marinate in thick curd, ginger-garlic paste, Kashmiri chilli, a pinch of garam masala and salt for at least 20 minutes, or up to a few hours in the fridge.
Dredge for crunch
Just before cooking, toss the marinated pieces with rice flour and a spoon of cornflour until each one is lightly coated. Rice flour is the secret to the glassy, audible crunch that defines a good 65.
Preheat & oil
Preheat to 200C for three minutes and spray the pieces well with oil - a dry coating stays pale, a lightly oiled one turns deep red-gold.
Ready the tempering
While the basket heats, set up the finish: fry the curry leaves and slit green chillies in a teaspoon of hot oil until they crackle, then set them aside. This is what gives Chicken 65 its unmistakable aroma.
Air-fry & toss to serve
Air-fry at 200C for 16 minutes, shaking the basket twice for even colour, until cooked through and crisp - keep the pieces in a single layer so they crisp rather than steam. Toss the hot chicken through the curry-leaf tempering, finish with a squeeze of lime, and serve at once.
