How Marion Nails Chicken 65: Yogurt Marinade, Curry Leaves, and a Controversial Ketchup Twist
Marion Grasby tries Chicken 65 for the first time — the fiery deep-fried chicken dish originating from Chennai, India. She walks through a yogurt-based spice marinade, a light cornflour crust for ultra-crispy results, and a wok-tossed finish with curry leaves, green chili, and a touch of tomato ketchup. A great watch for anyone wanting a bold, restaurant-style Indian appetizer at home.
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#wok cooking #finger food #deep fried #home cook #spicy #party snack #yogurt marinade #Indian cuisine #audience request #curry leaves #appetizer #crispy chicken #Asian-inspired #gluten-free adaptable
🧾 Ingredients
- 1chicken thigh (bite-sized pieces)
- 2natural yogurt
- 3lemon juice
- 4garam masala
- 5sweet paprika (or Kashmiri red chili powder)
- 6sugar
- 7white pepper
- 8salt
- 9cornflour (cornstarch)
- 10oil (for deep frying)
- 11green chilies
- 12ginger
- 13garlic
- 14curry leaves
- 15tomato ketchup
- 16red chili powder
- 17onion (sliced into rings)
- 18lemon wedges
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