Chicken 65 (Quick Version)

“Uma was post-doc in the Shacklett lab from Chennai, India. She brought this chicken to Tim’s send-off party. I initially didn’t try it, because I don’t handle spicy very well and am not usually a fan of Indian food. But I tried this and the flavors are absolutely wonderful!” – April Ferre

Chicken 65 (Quick Version)

Course: Main Courses – Poultry
Cuisine: Indian


  • 2 Pounds Chicken
  • 1 Teaspoon Salt Salt
  • 2 Tablespoons Garlic/Ginger Paste
  • 1/2 Teaspoon Ground Pepper
  • 2 Tablespoons Cornstarch
  • 1 Egg
  • Oil
  • 2 Teaspoons Cumin Seeds
  • 1 Tablespoon Ginger Minced
  • 6 Cloves Garlic Minced
  • 4 to 5 Green Chiles
  • 4 to 5 Curry Leaves Chopped
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Cumin Powder
  • 2 to 3 Drops Red Food Coloring Optional
  • 2 Tablespoons Coriander Leaves Chopped
  • 1/2 to 2/3 Cup Chili-Garlic Sauce As Desired
  • Juice of 1 Lime
  • Yogurt Optional


  • To fry chicken: Put chicken pieces in a bowl. (We use dark meat so that it is nice and juicy when fried.) Add 1/2 Teaspoon salt, 1 Tablespoon garlic/ginger paste, a pinch of ground pepper, and enough cornstarch to coat chicken, approximately 2 Tablespoons. Toss to coat. Add egg and mix well.
  • Heat oil in a frying wok or kadhai. Add chicken pieces a few at a time; do not crowd the kadhai. Fry until lightly golden brown. Drain and remove to paper towel.
  • To make sauce: Heat 2 to 3 Tablespoons oil in pan. Add cumin seeds, chopped ginger, and garlic and sauté until fragrant. Add chopped chilies, curry leaves, 1 Tablespoon ginger/garlic paste, remaining ground pepper, chili powder, cumin powder, and 1/2 Teaspoon salt, and red food coloring. Add Chili-Garlic Sauce.
  • Cook a few minutes, add a little water and then add chicken. Toss to coat. Stir in coriander leaves, sprinkle with lime juice and serve.


The measurements above are approximate, and based off of the video on Note: his “Teaspoon” is actually more of a Tablespoon. I have made efforts to look at other similar recipes to get the proportions close. But any or all of the ingredients may be adjusted to taste. If your sauce comes out too salty, add a bit more of water. If it comes out too spicy, add some yogurt.

2011 Recipe – Uma Shanmugasundaram