A bold, spicy South Indian chicken starter inspired by the famous Chicken 65 from Chennai. This version keeps all the classic flavours - tangy yogurt, warming spices, curry leaves, and garlic - while using the air fryer for a lighter, crisp finish. Fiery if you want it to be, but easily adjusted for a milder plate if you omit the chillies, this is a crowd-pleasing dish that delivers both crunch and character. Please note - this is a lighter meal. You could also add some mint and coriander chutney if you like. Please note - this is a light meal, you may like to also add rice.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
lemon 2
chicken breast 400 g (cubed)
ginger & garlic paste 1 tsp
chilli powder 1 tsp
ground coriander 1 tsp
garam masala ½ tsp
black pepper ½ tsp
ground turmeric ¼ tsp
white wine vinegar 2 tsp
cornflour 1 tbsp
rice flour 1 tbsp
egg 1 (beaten)
garlic cloves 5 (chopped)
cumin seeds 1 tsp
curry leaves 12
green chillies 1 (sliced)
tomato purée 1 tsp
natural yoghurt 2 tbsp
mixed leaf salad 120 g
Method
Marinate the chicken
Juice half the lemon (slice the rest into slices to garnish).
Mix the chicken with the ginger & garlic paste,natural yogurt, chilli powder, ground coriandergaram masala, black pepper, ground turmeric, vinegar, oil, lemon juice, and salt. If you have time you can refrigerate the chicken for 1 hour if you have time.
Before cooking, add the cornflour, rice flour, and beaten egg. Mix well to coat evenly.
Air fry the chicken
Line the air fryer with parchment. Arrange the chickenpieces in a single layer. Air fry at 200°C for 14-15 minutes.
Baste lightly with oil halfway through and shake the basket every 7–8 minutes to ensure even cooking and a crisp finish.
Finish the dish
Chop the garlic cloves and slice the green chilli.
Heat 1–2 tbsp oil in a pan over medium heat. Add the cumin seeds and allow them to splutter. Add the curry leaves and cook briefly until fragrant.
Add the chopped garlic and cook for about 1 minute until lightly golden. Stir in the green chilli and tomato purée, cooking for another minute.
Add the air-fried chicken to the pan and toss well to coat in the tempering. Cook together for 1–2 minutes, then switch off the heat.
Plate Up
Serve with the mixed salad leaves and the lemon slices. Tuck in and enjoy!
