Chicken 65 Boneless Recipe

Prepare chicken

Trim excess fat from the boneless chicken and pat dry. Cut into uniform 1–1.5 inch bite-sized pieces so they cook evenly.

In a mixing bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, cornstarch, and all-purpose flour. If using, add the raw banana/green papaya paste for tenderizing. Mix to a smooth paste.

Add the beaten egg to the marinade and whisk until incorporated (omit egg and add 1–2 tbs extra yogurt if you prefer egg-free). The mixture should be thick enough to coat pieces well; adjust with a splash of water or extra flour if necessary.

Add the chicken pieces to the bowl and toss thoroughly so each piece is well coated. Cover and refrigerate for at least 30 minutes; for best results marinate 2–4 hours but no more than 6 hours if using enzymatic tenderizer.

Heat the neutral oil in a deep heavy-bottomed pan or wok to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a bit of batter: it should sizzle and rise steadily without browning instantly.

Remove chicken from the marinade, letting excess drip off (do not shake vigorously; you want a coating to remain). Work in batches to avoid crowding—about 6–8 pieces per batch depending on pan size.

Carefully slide the marinated pieces into the hot oil and fry until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Stir occasionally so pieces brown evenly. Internal temperature should reach 165°F (74°C).

Use a slotted spoon to transfer fried chicken to a rack or paper towels to drain. Keep fried batches warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

In a wide skillet or the same wok (wipe out excess oil leaving about 2 tbs), heat 2 tablespoons oil over medium heat until shimmering.

Add the sliced garlic and sauté 20–30 seconds until it becomes fragrant and just begins to color. Add the slit green chilies and curry leaves and sauté another 20–30 seconds. Be careful—curry leaves may splatter.

Add the fried chicken pieces to the skillet. Sprinkle the additional red chili powder and 1/4 tsp salt over the chicken. Toss gently on medium-high heat for 1–2 minutes so the flavors coat the chicken and garlic crisps up.

Turn off the heat. Sprinkle lemon juice and chopped cilantro over the chicken and give a final toss.

Transfer to a serving platter and serve immediately as an appetizer or with steamed rice and raita. Provide extra lemon wedges if desired.