Chicken 65 Recipe

Prepare chicken

Trim fat from the chicken thighs and cut into bite-sized pieces (about 1 to 1.25 inch). Pat dry with paper towel.

Make marinade

In a large bowl whisk together yogurt, ginger-garlic paste, red chili powder, Kashmiri chili (if using), ground coriander, turmeric, garam masala, cumin powder, salt, and lemon juice until smooth.

Coat chicken

Add chicken pieces to the marinade and mix thoroughly so each piece is evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Add binding

About 10 minutes before frying, remove the chicken from the fridge. Stir the beaten egg into the marinated chicken, then add cornstarch and all-purpose/rice flour. Toss until pieces are evenly coated and slightly sticky; the cornflour helps crisp the exterior.

Heat oil

Pour about 1.5–2 cups vegetable oil into a deep pan or wok. Heat over medium-high until the oil reaches 350°F (175°C) or a piece of batter sizzles and browns within 25–30 seconds when tested. Maintain a steady temperature to avoid burning.

Fry chicken in batches

Carefully add the marinated pieces in a single layer in batches, without overcrowding. Fry for 4–6 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining pieces.

Optional second fry (extra crisp)

For extra crispness, let fried pieces rest 3–4 minutes, then return them to hot oil for 30–60 seconds until very crisp. Drain again.

Temper spices and aromatics

In a separate small skillet, heat 1 tablespoon oil over medium heat. Add curry leaves and slit green chilies and fry for 30–45 seconds until fragrant and the curry leaves become crisp. If using garlic and ginger, add them now and sauté 30–45 seconds until lightly golden (be careful not to burn). Add sliced onion (if using) and sauté 20–30 seconds just to soften slightly.

Combine with fried chicken

Add the drained fried chicken pieces to the skillet with the tempered curry leaves, garlic, ginger and green chilies. Toss quickly over medium-high heat for 30–45 seconds so the flavors coat the chicken.

Season & serve

Sprinkle chaat masala and freshly ground black pepper over the tossed chicken. Remove from heat, add chopped cilantro, and toss once more. Transfer to a serving plate and garnish with lemon wedges and optional thinly sliced raw onion.

Serve hot as an appetizer or with steamed rice/roti. Leftovers keep in an airtight container in the refrigerator for up to 2 days; re-crisp in a 375°F (190°C) oven for 6–8 minutes before serving.