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Chicken 65 Recipe

Name: AMAYA Real Indian Foods Chicken 65 Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs or breasts, cut into 1–1.5 inch pieces; 3 tbs plain yogurt (full fat preferred); 1 tbs ginger-garlic paste; 1 tsp red chili powder (adjust for heat); 1 tsp kashmiri red chili powder or paprika (for color); 1 tsp ground coriander; 0.25 tsp turmeric; 0.5 tsp garam masala; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tbs lemon juice; 1 whole egg (optional — helps coating adhere); 0.5 cup all-purpose flour (maida); 0.5 cup cornstarch (or rice flour for extra crisp); 0.25 tsp baking powder; 0.25 cup rice flour (optional, for extra crunch); 2 tbs water (if needed to adjust batter); 1 cup fresh curry leaves; 2 whole green chilies, slit lengthwise; 2 whole garlic cloves, thinly sliced (optional); 1 tbs ginger, julienned (optional); 4 cups vegetable oil (for deep frying); 2 tbs oil (for tempering / finishing); 1 tbs chili-garlic sauce or ketchup (optional, for tossing); 0.5 tsp chaat masala or roasted cumin powder (optional, to finish); 1 tbs fresh cilantro leaves, chopped (optional garnish)

Inspired by AMAYA Real Indian Food

Time1h 30m

Serves4

Chicken pieces marinated overnight with flour, spices, yogurt, and curry leaves, fried to perfection until golden crisp.

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Ingredients

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Marinade

1 lb boneless chicken thighs or breasts, cut into 1–1.5 inch pieces

3 tbs plain yogurt (full fat preferred)

1 tbs ginger-garlic paste

1 tsp red chili powder (adjust for heat)

1 tsp kashmiri red chili powder or paprika (for color)

1 tsp Ground coriander

1/4 tsp turmeric

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tbs ReaLemon lemon juice

1 whole egg (optional — helps coating adhere)

Coating and Crisping

1/2 cup all-purpose flour (maida)

1/2 cup cornstarch (or rice flour for extra crisp)

1/4 tsp Baking powder

1/4 cup rice flour (optional, for extra crunch)

2 tbs water (if needed to adjust batter)

Seasoning & Garnish / Tempering

1 cup fresh curry leaves

2 whole green chilies, slit lengthwise

2 whole garlic cloves, thinly sliced (optional)

1 tbs ginger, julienned (optional)

4 cups vegetable oil (for deep frying)

2 tbs oil (for tempering / finishing)

1 tbs chili-garlic sauce or ketchup (optional, for tossing)

1/2 tsp chaat masala or roasted cumin powder (optional, to finish)

1 tbs fresh cilantro leaves, chopped (optional garnish)

Method

Marinade

Prepare and combine

Pat chicken pieces dry with paper towels. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, kashmiri chili or paprika, ground coriander, turmeric, garam masala, salt, black pepper, lemon juice and the egg (if using). Mix until smooth.

Marinate

Add the chicken pieces to the marinade and coat thoroughly. Cover and refrigerate overnight or at least 4–6 hours. Marinating overnight yields best flavor and tenderness.

Coating and Crisping

Make dry mix

In a shallow bowl or wide plate combine all-purpose flour, cornstarch, rice flour (if using) and baking powder. Stir to evenly distribute.

Prepare for fry

Remove marinated chicken from fridge. If marinade is very wet, let excess drip off but do not rinse. Heat vegetable oil in a deep, heavy-bottomed pan to 350–360°F (175–180°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and rise slowly.

Coat and fry (first fry)

Working in batches to avoid crowding, dredge each marinated piece in the dry flour mix, pressing lightly so the coating adheres. Shake off excess. Fry in hot oil for 3–4 minutes until the exterior firms and color is light golden (internal temperature around 150°F / 65°C). Remove and drain on a rack or paper towels.

Double-fry for extra crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry the partially cooked pieces again in batches for 1–2 minutes until deep golden brown and crispy. Drain on a wire rack or paper towels. Double-frying ensures a crunchy exterior and juicy interior.

Seasoning & Garnish / Tempering

Temper curry leaves and aromatics

While finishing the last batch, heat 2 tablespoons oil in a small skillet over medium-high heat. Add the curry leaves (they will sputter) and the slit green chilies, and quickly stir-fry for 20–30 seconds until the leaves are crisp and chilies blister. If using garlic and ginger, add and sauté for another 20–30 seconds until fragrant but not burnt.

Toss and finish

Add the fried chicken pieces to the skillet. Toss gently to combine so the curry leaves and chilies coat the chicken. If you like a sticky glaze, add 1 tablespoon chili-garlic sauce or ketchup and toss briefly. Sprinkle chaat masala or roasted cumin powder if using, and toss once more.

Serve

Transfer Chicken 65 to a serving platter, garnish with chopped cilantro and a few extra fried curry leaves. Serve hot with lemon wedges and onion slices or as an appetizer with chutney or yogurt dip.