Chicken 65 Recipe

Name: Anjappar Indian Cuisines Chicken 65 Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs (trimmed, cut into 1" cubes); 0.25 cups plain yogurt (thick/full-fat); 2 tbs cornstarch; 1 tbs all-purpose flour (maida); 1 tsp ginger-garlic paste; 1 tsp red chili powder (or Kashmiri chili for color); 0.5 tsp ground black pepper; 0.25 tsp ground cumin; 0.25 tsp turmeric powder; 0.25 tsp garam masala; 1 tsp salt; 1 tbs lemon juice; 1 unit egg (large, lightly beaten) - optional for extra binding; 1 cups vegetable oil (for deep frying); 2 tbs vegetable oil (for tempering); 0.5 tsp mustard seeds; 12 unit curry leaves (fresh); 2 unit green chilies (slit lengthwise); 2 cloves garlic (thinly sliced) - optional; 0.5 tbs ginger (julienned) - optional; 0.5 tsp red chili powder (for tempering - optional); 1 tsp vinegar (white or apple cider); 1 tsp soy sauce (optional, for umami); 2 tbs fresh cilantro (chopped); 4 unit lemon wedges (to serve)

Inspired by Anjappar Indian Cuisine

Time55m

Serves3

Cubes of boneless chicken. A modern-day classic in India

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Ingredients

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Marinade

1 lb boneless chicken thighs (trimmed, cut into 1" cubes)

1/4 cups plain yogurt (thick/full-fat)

2 tbs Cornstarch

1 tbs all-purpose flour (maida)

1 tsp ginger-garlic paste

1 tsp red chili powder (or Kashmiri chili for color)

1/2 tsp ground black pepper

1/4 tsp Ground cumin

1/4 tsp turmeric powder

1/4 tsp Garam masala

1 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

1 unit egg (large, lightly beaten) - optional for extra binding

Frying & Tempering

1 cups vegetable oil (for deep frying)

2 tbs vegetable oil (for tempering)

1/2 tsp mustard seeds

12 unit curry leaves (fresh)

2 unit green chilies (slit lengthwise)

2 cloves garlic (thinly sliced) - optional

1/2 tbs ginger (julienned) - optional

1/2 tsp red chili powder (for tempering - optional)

1 tsp vinegar (white or apple cider)

1 tsp soy sauce (optional, for umami)

2 tbs fresh cilantro (chopped)

4 unit lemon wedges (to serve)

Method

Marinade

Prepare chicken

Pat the chicken pieces dry with paper towels. Cutting into even 1-inch cubes ensures even cooking.

In a large bowl combine yogurt, cornstarch, all-purpose flour, ginger-garlic paste, red chili powder, black pepper, ground cumin, turmeric, garam masala, salt, and lemon juice. Whisk until smooth. If using the egg, whisk it in now; it helps the coating adhere and gives a slightly richer texture.

Add the chicken cubes to the marinade and toss thoroughly so each piece is evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Minimum 30 minutes lets flavors develop and the cornstarch bind.)

Frying & Tempering

Heat 1 cup oil in a heavy-bottomed skillet or deep frying pan over medium-high heat to about 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter; it should sizzle and rise quickly without burning.

Remove chicken from the refrigerator and give it a quick stir. Fry the chicken in batches to avoid crowding: add pieces carefully and fry 4–6 minutes per batch, turning occasionally, until golden-brown and cooked through (internal temperature 165°F / 74°C). Do not overcrowd the pan; 2–3 minutes per side is typical for 1" cubes.

Use a slotted spoon to transfer fried chicken to a wire rack or paper towel-lined plate to drain. Keep batches warm in a low oven (200°F / 95°C) if desired while you finish frying the remainder.

Wipe out excess oil from a clean skillet, leaving about 2 tablespoons oil. Heat the oil over medium heat until shimmering.

Add mustard seeds and let them pop (about 10–15 seconds). Add curry leaves and slit green chilies; fry for 20–30 seconds until the curry leaves crisp and chilies are fragrant. If using garlic and julienned ginger, add now and fry 10–20 seconds until aromatic but not burnt.

Sprinkle the small pinch of red chili powder into the oil and immediately add the fried chicken pieces back into the pan. Toss to coat so the masala and tempered aromatics cling to the chicken. Add vinegar and soy sauce (if using) and toss for another 30 seconds. Taste and adjust salt if needed.

Turn off the heat. Sprinkle chopped cilantro over the chicken and toss again. Transfer to a serving platter and serve hot with lemon wedges on the side.