Egg Chicken 65 | Chicken 65 Recipe
Marinated boneless chicken, curry leaves, green chillies, fluffy scrambled egg. Available without egg.
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Ingredients
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Chicken Marinade & Fry
Egg Scramble & Finish
Method
Chicken Marinade & Fry
- 1
Prepare marinade
In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili powder, cornstarch, all-purpose flour, lemon juice, salt, black pepper and the optional egg (if using). Whisk until smooth and slightly thick. The cornstarch and flour create a light crisp coating.
- 2
Marinate chicken
Add the 1-inch chicken pieces to the marinade and coat thoroughly. Cover and refrigerate for at least 45 minutes, preferably 2 hours. If making ahead, marinate up to 6 hours.
- 3
Heat oil
Pour vegetable oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches (enough for deep frying). Heat over medium-high until oil registers 175–180°C (350–360°F) or a small piece of bread sizzles and browns in about 40–50 seconds.
- 4
First fry (blanch)
Working in batches to avoid overcrowding, carefully drop marinated chicken pieces into the hot oil. Fry for 3–4 minutes until the exterior is set but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels. This step partially cooks the chicken and sets the batter.
- 5
Second fry (crisp)
Increase heat slightly so oil is hotter (185–190°C / 365–375°F). Fry the blanched pieces again in batches for 1–2 minutes until golden brown and crisp. Remove to a rack or paper towels and keep warm. Taste one piece and adjust salt if needed.
Egg Scramble & Finish
- 6
- 7
Tempering curry leaves & chilies
In a large nonstick skillet or wok, heat the butter or neutral oil over medium heat. Add the sliced garlic and sauté 20–30 seconds until fragrant (do not burn). Add the curry leaves and slit green chilies and sauté 30–40 seconds until the leaves crisp slightly and chilies release aroma.
- 8
Make fluffy scrambled egg
Lower heat to medium-low. Pour the whisked eggs into the skillet with the aromatics. Let the edges set 10–15 seconds, then gently stir and fold with a silicone spatula to create soft curds. Cook until eggs are softly set but still moist — remove from heat while slightly underdone, they will continue to cook from residual heat. Transfer scrambled eggs to a bowl and keep warm.
- 9
Toss chicken with aromatics
In the same skillet (wipe excess oil leaving about 1 tsp), add the fried chicken pieces, a handful of the crisped curry leaves and 1 extra slit green chili (optional) and toss over medium-high heat for 30–45 seconds to reheat and pick up flavors. If desired, squeeze half a lemon over the chicken and toss once.
- 10
Assemble
Transfer the tossed Chicken 65 to a serving platter. Spoon the fluffy scrambled egg over or alongside the chicken, breaking the eggs into large soft pieces so they intermix visually and texturally. Garnish with chopped cilantro and additional curry leaves and green chili slices for color. Serve immediately with lemon wedges.
- 11
Notes for egg-free option
To serve without egg, omit the entire 'Egg Scramble & Finish' section. Instead, after tossing the fried chicken with aromatics, finish with extra crisped curry leaves, slit green chilies, a squeeze of lemon and chopped cilantro. All other steps remain the same.