Air Fryer Chicken 65

Recipe for traditional Tamil-style chicken 65 made in the air fryer. Absolutely delicious and no compromise in taste when compared to the regular chicken 65.

This simple and easy chicken 65 recipe uses just two tablespoons of oil for 500 grams of chicken. This makes about 3-4 servings, with approximately 1.5 teaspoons of oil per serving. I prefer using coconut oil for this recipe as the aroma and flavour work really well. Any vegetable oil can also be used in place of coconut oil.

This is a really simple recipe where the chicken is briefly marinated in a spice masala and air fried for about 14-15 minutes. This chicken 65 tastes best when served hot.

I prefer to use boneless skinless chicken thighs for this recipe as thighs stay juicy and moist and work perfectly well in this preparation. Make sure to cut the thighs into small bite-size pieces. Also, make sure to cut the chicken into same-size pieces so they cook evenly. Note – The frying time will slightly vary depending on the size of the cut chicken piece.

I have not used any artificial color in this recipe. Kashmiri chilli powder gives a nice subtle spice and color to this recipe and I find that adding additional color is not necessary at all.

This same recipe can be baked in an OTG oven instead of an Air fryer and it works well.

I have found that south Indian-style store-bought chicken masala works well and it can be used instead of garam masala in this recipe.
Chicken Masala https://amzn.to/3kNh8wn

Here are the things you can buy for making this recipe
Air Fryer – Air Oven https://amzn.to/3ycbtDf
Small Tadka Pan https://amzn.to/41G7In2

Here is the video of how to make Air Fryer Chicken 65 | Air Fried Chicken 65 Recipe | Air Fried NOT Deep Fried

Air Fryer Chicken 65

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Recipe for traditional Tamil-style chicken 65 made in the air fryer. Absolutely delicious and no compromise in taste when compared to the regular chicken 65.

• Total Time: 20m
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

Main Ingredients

500 grams of boneless chicken thighs
1 teaspoon ginger garlic paste
1 tablespoon plain yogurt (plus more if needed)
2 green chillies, finely chopped
2 sprigs curry leaves, finely chopped
2 teaspoon Kashmiri chilli powder
1/4 teaspoon red chilli flakes
1/2 teaspoon turmeric powder
1/4 teaspoon black pepper powder
1/2 teaspoon garam masala powder
3/4 teaspoon salt
1/2 of a lime, juiced
1.5 tablespoon coconut oil
1 tablespoon rice flour
1 tablespoon maida / all-purpose flour
1 tablespoon corn starch

For the tempering

1/2 tablespoon coconut oil
2 green chillies, slit
2 sprigs of curry leaves

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Instructions

Add all the ingredients to the chicken and mix well to combine. If the chicken mixture looks dry, add a few tablespoons of yogurt to adjust the texture. It should not be too dry.
Marinate the chicken for at least 30 minutes in the refrigerator. You can marinate for up to an hour.
Line the chicken on the air fryer tray. Do not crowd the tray. Make sure there is enough space for the hot air to rotate so the chicken cooks evenly inside the air fryer. Fry in batches as required.
Air fry at 200°Celsius / 400°Fahrenheit for 14-15 minutes. Turn the chicken pieces after 6-7 minutes so it cooks evenly on both sides. Continue to fry for another 6-7 minutes. The frying time will slightly vary depending on the size of the cut chicken piece. If the pieces are really small, it will take few minutes less.
After air frying, let the chicken rest for a few minutes so the masala sticks to the chicken.
Take a small tadka pan and roast some green chillies and curry leaves. Once the curry leaves crisp up, add the tempering to the chicken.
Serve hot.

• Author: Suguna Vinodh
• Prep Time: 5m
• Cook Time: 15m