If you’re anything like me, there’s something deeply satisfying about discovering a dish that feels familiar yet excitingly different. Karumura Chicken is exactly that. If you love Chicken 65, you will go crazy for Karumura chicken because this South Indian–inspired dish is very similar but brings its own bold, spicy personality to the table. Crispy, fiery, aromatic and seriously addictive, Karumura Chicken is one of those easy dishes that once you try it, you’ll be wondering why it isn’t already a global takeaway favourite.
What Is Karumura Chicken?
Karumura Chicken is a South Indian-style fried chicken dish, most commonly associated with Andhra and Telangana-style cooking. The word karumura loosely translates to something like dark, crispy, or intensely spiced, which tells you pretty much everything you need to know about the flavour profile.
This dish is all about:
- Big heat
- Deep savoury flavour
- Crisp fried chicken
- Aromatic tempering with curry leaves, garlic, and chillies
It’s usually served dry, as a starter or snack, though I’ve been known to pile it into wraps, stuff it into naan, or just eat it straight from the pan standing at the stove, cold beer in hand.
A Bit of History
Unlike Chicken 65, which has a very public (and often debated) origin story linked to Chennai restaurants, Karumura Chicken is more regional and home-driven. It’s rooted in South Indian cooking where spice-forward, chilli-heavy dishes are the norm rather than the exception.
Dishes like this evolved as bar snacks, celebration foods, and special-occasion treats, often cooked quickly and eaten hot with cold drinks. The focus isn’t on sauce or gravy, but on texture, spice, and aroma.
That sizzling tempering of curry leaves and garlic at the end? That’s classic South Indian flavour-building, and it’s absolutely essential.
Ingredients
Fresh ingredients are key to getting the best flavour from this Karumura Chicken recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Boneless chicken thigh
- Cornflour
- Rice flour
- Kashmiri chilli powder (for colour)
- Hot chilli powder (to taste and your choice)
- Ground coriander
- Ground turmeric
- Garlic and ginger paste
- Lemon juice
- Salt
- FOR FRYING
- Vegetable oil, for deep frying
- FOR TEMPERING
- Vegetable oil
- Curry leaves
- Garlic cloves
- Green finger chillies
- Crushed black pepper
- Dried red chilli flakes
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Place the chicken in a mixing bowl with all the marinade ingredients. Mix well with your hands, pressing these ingredients right into the chicken. Set aside for at least 30 minutes.
- Step 2: Heat about 10cm (4 inches) oil in a deep pan over a medium-high heat. If you have an oil thermometer, you are aiming for 180°. If not, your oil is hot enough when thousands of little bubbles form on contact with a wooden spatula or chopstick.
- Step 3: Fry the chicken in batches until golden, crisp, and cooked through. Each batch should take about 3 to 4 minutes. Remove and drain on paper towels or a wire rack.
- Step 4: Heat the remaining 3 tablespoon oil over medium heat. When bubbly hot, add the curry leaves (stand back – they’ll crackle), followed by garlic and green chillies.
- Step 5: Fry until fragrant and be careful not to burn the garlic. If it looks like it’s burning, get it off the heat. Add the fried chicken to the pan and toss well to coat.
- Step 6: Finish with black pepper and chilli flakes if using. Garnish with a little flaky salt if you like.. Serve immediately.
How to Serve Karumura Chicken
Traditionally, this is eaten as:
- A starter or snack
- With lemon wedges and sliced onions
- Alongside cold drinks
But it’s also brilliant:
- Stuffed into wraps
- Served with naan
- Over rice with a squeeze of lime
- As part of a South Indian-style spread
Useful Equipment
You don’t need anything fancy, but the right tools help:
- Deep frying pan or wok – for frying
- Slotted spoon – to remove chicken safely
- Mixing bowls – for marinating
- Sharp knife – for cutting chicken evenly
- Paper towels – for draining excess oil
A thermometer is useful, but not essential. You’re aiming for oil at around 170–180°C.
Karumura Chicken vs Chicken 65 – What’s the Difference?
They’re definitely cousins, but not twins.
Chicken 65
- Often red in colour
- Sometimes includes yogurt or egg in the marinade
- Can be saucy or dry
- Slightly tangy, sometimes sweet
- Widely adapted for restaurants
Karumura Chicken
- Darker, more chilli-forward flavour
- No sweetness
- Typically drier and more aggressively spiced
- Heavy on garlic, curry leaves, and green chillies
- Feels more rustic and punchy
In short, if Chicken 65 is the crowd-pleaser, Karumura Chicken is the spice lover’s choice.
Storage and Reheating
Storage:
Store leftovers in the fridge for up to 3 days in an airtight container.
Reheating:
Reheat in a hot pan or oven to bring back some crispiness. The microwave works, but you’ll lose texture.
Freezing:
Not ideal once fried, but you can freeze the marinated raw chicken.
Final Thoughts
Karumura Chicken is one of those dishes that reminds you why South Indian food is so exciting. It’s bold, unapologetic, and absolutely packed with flavour. If you love Chicken 65 but want something a little darker, fierier, and more intense, this one’s for you.
Give it a go, tweak it to your taste and don’t be surprised if it becomes a regular in your kitchen. Once you’ve made it at home, takeaway fried chicken just won’t hit the same.
Happy cooking!
Top Tip
Use Chicken Thighs, not Breast: They stay juicy and take on flavour far better than breast.
FAQ
It can be, but you’re fully in control. Adjust the chilli levels.
Yes, but frying gives the best texture. Baking works at high heat with plenty of oil. You can also air fry the chicken. Either way, set the cooking temperature to 200°C/400°F and keep an eye on things the first time you do it.
Related
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Pairing
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Recipe
Karumura Chicken
If you love Chicken 65, you will go crazy for Karumura chicken. Crispy, fiery, aromatic and seriously addictive,
Ingredients
- 800g boneless chicken thighs, cut into bite-sized pieces
- FOR THE MARINADE
- 3 tablespoon cornflour
- 4 tablespoon rice flour
- 2 teaspoon Kashmiri chilli powder (for colour)
- 1 tablespoon hot chilli powder (to taste and your choice)
- 1 teaspoon ground coriander
- 1 tablespoon ground fennel
- ½ teaspoon turmeric
- 1 tablespoon garlic and ginger paste
- 1 medium red onion, grated
- 4 tablespoon coriander (cilantro), finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon salt
- FOR FRYING
- Vegetable oil, for deep frying
- FOR TEMPERING
- 3 tablespoon oil
- 10–12 curry leaves
- 5–6 garlic cloves, thinly slivered
- 2–3 green chillies, slit
- 1 - 2 teaspoon crushed black pepper
- A pinch of dried red chilli flakes
Instructions
- Place the chicken in a mixing bowl with all the marinade ingredients. Mix well with your hands, pressing these ingredients right into the chicken. Set aside for at least 30 minutes.
- Heat about 10cm (4 inches) oil in a deep pan over a medium-high heat. If you have an oil thermometer, you are aiming for 180°. If not, your oil is hot enough when thousands of little bubbles form on contact with a wooden spatula or chopstick.
- Fry the chicken in batches until golden, crisp, and cooked through. Each batch should take about 3 to 4 minutes. Remove and drain on paper towels or a wire rack.
- You can either discard all but 3 tablespoon of the oil or use it for another fried recipe.
- Heat the remaining 3 tablespoon oil over medium heat. When bubbly hot, add the curry leaves (stand back – they’ll crackle), followed by garlic and green chillies.
- Fry until fragrant and be careful not to burn the garlic. If it looks like it’s burning, get it off the heat. Add the fried chicken to the pan and toss well to coat.
- Finish with black pepper and chilli flakes if using. Garnish with a little flaky salt if you like.. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 401Total Fat: 21gSaturated Fat: 4gUnsaturated Fat: 17gCholesterol: 163mgSodium: 650mgCarbohydrates: 22gFiber: 5gSugar: 1gProtein: 36g
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