Chicken'65 Recipe
Chicken, spices, and fenugreek leaves
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Ingredients
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Marinade
Frying & Tempering
Garnish & Serve
Method
Marinade
- 1
Prepare chicken
Trim excess fat from the chicken and cut into 1-inch bite-sized pieces. Pat dry with paper towels so the marinade adheres well.
- 2
In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili (if using), turmeric, coriander powder, garam masala, ground ajwain, salt, and black pepper. Mix until smooth.
- 3
Add cornstarch, all-purpose flour and beaten egg to the spice-yogurt mixture. Stir to form a thick coating batter. The batter should cling to the chicken; adjust consistency with a teaspoon or two of water if too thick.
- 4
Toss the chicken pieces into the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. For best flavor, marinate up to 6 hours (do not exceed overnight for yogurt-based marinades).
Frying & Tempering
- 5
Heat oil in a deep heavy-bottomed pan or wok to 350°F (175°C). If you do not have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without browning immediately.
- 6
Working in batches (do not overcrowd), gently drop marinated chicken pieces into the hot oil. Fry until golden brown and cooked through, about 5–7 minutes per batch depending on piece size. Stir occasionally so pieces cook evenly.
- 7
Use a slotted spoon to transfer fried chicken to a tray lined with paper towels to drain excess oil. Keep fried pieces warm in a low oven (200°F / 95°C) while you fry remaining batches.
- 8
Discard most oil from the pan leaving about 2 tablespoons. Lower heat to medium. Add curry leaves and dried red chilies and fry for 20–30 seconds until fragrant and crisp (be careful — curry leaves will splutter). Add slit green chilies and fry 10–15 seconds more.
- 9
Return the fried chicken pieces to the pan with the tempered leaves. Sprinkle crushed kasuri methi (fenugreek leaves) over the chicken and toss gently to coat. Add lemon juice and toss again to combine. Heat for 1–2 minutes so flavors marry, taking care not to overcook.