Chicken 65 Recipe

Name: Masala Indian Kitchen - Novis Chicken 65 Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs (cut into 1" pieces); 0.5 cups plain yogurt (preferably thick/full-fat); 1 tbs ginger-garlic paste; 1.5 tsp red chili powder (adjust to heat); 0.5 tsp Kashmiri red chili powder (for color, optional); 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp turmeric; 2 tbs cornstarch; 1 tbs all-purpose flour (maida); 1 unit egg (lightly beaten); 1 tsp salt; 0.25 tsp black pepper (freshly ground); 1 tbs lemon juice; 1 cups vegetable oil (for deep-frying); 1 tbs mustard oil (or neutral oil) for tempering; 12 unit curry leaves (fresh); 2 unit green chilies (slit lengthwise); 4 cloves garlic (thinly sliced); 0.5 inches ginger (julienned); 0.5 tsp red chili flakes (optional, for extra heat); 2 tbs chopped cilantro (for garnish); 4 unit lemon wedges (to serve)

Inspired by Masala Indian Kitchen - Novi

Time1h 15m

Serves3

Make Chicken 65 Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lb boneless chicken thighs (cut into 1" pieces)

1/2 cups plain yogurt (preferably thick/full-fat)

1 tbs ginger-garlic paste

1 1/2 tsp red chili powder (adjust to heat)

1/2 tsp Kashmiri red chili powder (for color, optional)

1 tsp Ground coriander

1/2 tsp Ground cumin

1/4 tsp turmeric

2 tbs Cornstarch

1 tbs all-purpose flour (maida)

1 unit egg (lightly beaten)

1 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

1 tbs ReaLemon lemon juice

Frying & Tempering

1 cups vegetable oil (for deep-frying)

1 tbs mustard oil (or neutral oil) for tempering

12 unit curry leaves (fresh)

2 unit green chilies (slit lengthwise)

4 cloves garlic (thinly sliced)

1/2 inches ginger (julienned)

1/2 tsp red chili flakes (optional, for extra heat)

2 tbs chopped cilantro (for garnish)

4 unit lemon wedges (to serve)

Method

Marinade

Prepare chicken

Trim excess fat from the chicken thighs and cut into approximately 1-inch bite-sized pieces. Pat dry with paper towel to remove excess moisture.

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili powder (if using), ground coriander, ground cumin, turmeric, cornstarch, all-purpose flour, beaten egg, salt, black pepper and lemon juice. Mix thoroughly to form a smooth, slightly thick marinade. The cornstarch and egg will help the coating adhere and crisp.

Add the chicken pieces to the marinade and toss until each piece is evenly coated. Cover and refrigerate for at least 1 hour and up to 4 hours. For best results, marinate 2–3 hours so flavors penetrate but coating still holds when frying.

Frying & Tempering

Heat about 1 cup (or enough) vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C) or a small piece of batter sizzles and browns in ~30 seconds. If you don't have a thermometer, keep oil hot but not smoking.

Working in a single layer and in batches (do not overcrowd), carefully add marinated chicken pieces to the hot oil. Fry for 4–6 minutes per batch, turning occasionally, until golden-brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining chicken.

Optional double-fry for extra crispness: after the first fry, let drained chicken rest for 5 minutes then fry again at higher heat (375°F / 190°C) for 1–2 minutes until extra-crisp. Drain again.

Discard most of the frying oil, leaving about 1 tablespoon in the pan. Add mustard oil (or a neutral oil) and warm over medium heat. Add sliced garlic and sauté for 20–30 seconds until fragrant and lightly golden (watch closely to avoid burning). Add julienned ginger, slit green chilies and curry leaves; sauté for another 20–30 seconds until curry leaves become crisp and aromatic. If using red chili flakes, add now and stir briefly.

Add the fried chicken pieces to the pan and toss quickly to coat with the aromatic oil, garlic, ginger, chilies and curry leaves. Cook together for 1 minute just to combine flavors and warm the aromatics into the chicken.

Turn off heat, sprinkle chopped cilantro over the chicken and give a final toss. Transfer to a serving plate and serve immediately with lemon wedges on the side.