Chicken 65 Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-sized pieces. Pat dry with paper towels.

Make marinade

In a large mixing bowl combine 1/2 cup yogurt, ginger paste, garlic paste, red chili powder, ground cumin, ground coriander, turmeric, black pepper, 1 tsp salt, lime juice and chopped green chiles (if using). Whisk until smooth.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 3 hours. For best texture, marinate 1–2 hours.

Coat for crispiness

About 20 minutes before frying, remove the chicken from the refrigerator. Add the egg to the marinated chicken and mix well. Sprinkle the cornstarch and all-purpose flour over the chicken and gently fold until every piece is evenly coated. The mixture should be tacky but not wet; add up to 1 tablespoon extra cornstarch if needed.

Heat oil

In a deep, heavy-bottomed skillet or saucepan, pour enough vegetable oil to reach about 1 1/2 inches up the side (approximately 2–3 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within 20–30 seconds.

Fry chicken (first batch)

Working in a single layer and not overcrowding the pan, carefully add chicken pieces and fry for 3–4 minutes until light golden and cooked through. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Repeat with remaining chicken.

Crisp finish (double-fry optional)

For extra-crispy Chicken 65, increase oil temperature to 375°F (190°C). Fry the drained pieces a second time for 45–60 seconds until deep golden and extra-crisp. Drain again on a rack.

Toss with curry leaves

In a small skillet, add 1 tsp oil and quickly fry the whole curry leaves until they become crisp (about 30 seconds). Remove leaves and immediately add to the warm fried chicken along with chopped cilantro. Gently toss so crisp leaves and herbs coat the chicken evenly.

Combine 1 cup plain yogurt, chopped chives, finely chopped curry leaves, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar in a small bowl. Whisk until smooth and adjust seasoning. Stir in 1 tsp olive oil if using. Chill for at least 15 minutes to let flavors meld.

Arrange the fried chicken on a serving platter. Garnish with the reserved crisp curry leaves, chopped cilantro and thinly sliced red onion if using. Serve immediately with lime wedges and the chilled curry leaf chive yogurt dip on the side.