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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Chicken 65 Recipe

Chicken 65 Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Chicken 65 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 0.5 cups plain yogurt (preferably thick/full-fat); 1 tbs ginger-garlic paste; 1 tsp red chili powder; 1 tsp kashmiri chili powder (for color; optional); 0.25 tsp turmeric powder; 0.5 tsp garam masala; 0.5 tsp black pepper, freshly ground; 2 tbs cornstarch; 2 tbs all-purpose flour (maida); 1 unit egg, large (optional, helps bind); 1 tsp salt; 1 tsp lemon juice; 3 cups vegetable oil (for deep frying); 12 unit curry leaves, fresh; 2 unit green chiles, slit lengthwise; 3 unit garlic cloves, thinly sliced (optional); 1 tbs ginger, julienned (optional); 0.25 tsp red food coloring (optional, a pinch); 1 tbs chili-garlic sauce or tomato ketchup (optional for glaze); 4 unit lemon wedges; 2 tbs fresh cilantro, chopped

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h

Serves3

South Indian spicy chicken bites.

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Ingredients

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Marinade

1 lb boneless skinless chicken thighs, cut into 1-inch pieces

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

1 tbs ginger-garlic paste

1 tsp red chili powder

1 tsp kashmiri chili powder (for color; optional)

1/4 tsp turmeric powder

1/2 tsp Garam masala

1/2 tsp Black pepper, freshly ground

2 tbs Cornstarch

2 tbs all-purpose flour (maida)

1 unit egg, large (optional, helps bind)

1 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

Frying & Tempering

3 cups vegetable oil (for deep frying)

12 unit curry leaves, fresh

2 unit green chiles, slit lengthwise

3 unit garlic cloves, thinly sliced (optional)

1 tbs ginger, julienned (optional)

1/4 tsp red food coloring (optional, a pinch)

1 tbs chili-garlic sauce or tomato ketchup (optional for glaze)

Garnish

4 unit lemon wedges

2 tbs Fresh cilantro, chopped

Method

Marinade

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-size pieces. Pat dry with paper towels.

Mix marinade

In a bowl, combine yogurt, ginger-garlic paste, red chili powder, kashmiri chili powder (if using), turmeric, garam masala, black pepper, salt, lemon juice, cornstarch, all-purpose flour and the egg (if using). Mix into a smooth, slightly thick batter. Add a pinch of red food coloring if desired for a vivid color.

Marinate

Add the chicken pieces to the marinade and toss to coat every piece evenly. Cover and refrigerate for at least 30 minutes and up to 3 hours. If short on time, 15–20 minutes will still impart flavor.

Frying & Tempering

Heat oil

Pour vegetable oil into a wide, deep skillet or heavy-bottomed pot to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350–360°F (175–180°C) or a small piece of batter sizzles and browns in about 30–40 seconds.

First fry (par-cook)

Working in batches of 8–10 pieces without crowding, gently slide marinated chicken into the hot oil. Fry for 3–4 minutes until the exterior firms and the pieces are lightly golden but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Maintain oil temperature between batches.

Second fry (crisp)

Once all batches are par-fried, increase heat slightly so oil is 375°F (190°C). Fry the pieces again in batches for 1–2 minutes until crisp and deep golden. This double-fry method yields crunchy exterior and moist interior. Drain on a rack or paper towels.

Temper aromatics

Discard excess oil from a clean skillet leaving 1–2 tablespoons. Heat over medium, add the curry leaves and slit green chiles; fry for 20–30 seconds until aromatic and curry leaves crisp (be careful—they splutter). Add sliced garlic and ginger if using and sauté 10–15 seconds until lightly golden. Optionally stir in chili-garlic sauce or ketchup and toss for 10 seconds to create a light glaze.

Combine

Add the fried chicken pieces to the skillet and toss quickly to coat with the aromatic oil mixture and glaze. Fry together for another 30–45 seconds so flavors meld and chicken reheats to piping hot. Taste and adjust salt if necessary.

Garnish & Serve

Transfer Chicken 65 to a serving platter. Sprinkle chopped cilantro and arrange lemon wedges alongside. Serve immediately as an appetizer or as part of mains with rice or bread.