Chicken 65 Recipe
Boneless chicken deep fried with chef's special spices.
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Ingredients
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Chicken Marinade
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine ginger-garlic paste, red chili powder, turmeric powder, garam masala, rice flour, cornstarch, salt, lemon juice, and water to form a thick paste.
- 2
Marinate the Chicken
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Mix well to ensure that all pieces are coated. Cover and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Frying
- 3
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter; it should sizzle and rise to the surface.
- 4
Fry the Chicken
Carefully add the marinated chicken pieces to the hot oil in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the fried chicken and place it on paper towels to drain excess oil.
- 5
Fry the Curry Leaves and Green Chilies
In the remaining oil, add curry leaves and slit green chilies and fry them for about 30 seconds until crispy. Use them as garnish for the Chicken 65.
