Chicken 65 Recipe

Prepare chicken

Trim fat from the chicken thighs and cut into bite-sized pieces (about 1.5 inch). Pat dry with paper towels so the marinade and coating adhere well.

In a large bowl combine yogurt, ginger-garlic paste, gram flour, cornstarch, red chili powder, Kashmiri chili powder (if using), turmeric, garam masala, curry powder (if using), salt, lemon juice and the egg. Whisk until smooth and uniform.

Add the chicken pieces to the marinade. Toss thoroughly so every piece is evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best results, marinate up to 6 hours but no more than overnight (yogurt can begin to break down texture if too long).

Heat 2 cups of oil in a deep heavy-bottomed pan or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat oil until a small cube of bread browns in about 15–20 seconds or a drop of batter sizzles and rises immediately.

Just before frying, sprinkle the extra tablespoon cornstarch over the marinated chicken and toss to slightly dry the surface — this helps create a crisp crust.

Working in small batches (do not overcrowd), gently lower pieces into the hot oil. Fry for 5–7 minutes per batch until the exterior is deep golden and crisp and the chicken is cooked through (internal temperature 165°F / 74°C). Stir occasionally so pieces don't stick.

Use a slotted spoon to transfer fried pieces to a paper-towel–lined tray. Sprinkle the 1/4 tsp salt over the hot chicken immediately and toss gently to distribute. Keep warm in a low oven (200°F / 95°C) while you fry remaining batches.

Discard most of the frying oil, leaving about 2 tablespoons in the same pan or heat a clean skillet and add 2 tablespoons oil over medium heat.

Once warm, add mustard seeds. When they begin to pop (a few seconds), add the sliced garlic, dried red chilies, curry leaves and slit green chili. Sauté for 30–60 seconds until garlic is golden and aromatic — be careful not to burn the garlic.

Add ketchup, soy sauce, vinegar and sugar to the pan. Stir and cook for 30 seconds so the sauce warms and becomes slightly glossy. Taste and adjust seasoning — add a pinch more salt or a little more sugar/vinegar to balance sweet-sour if needed.

Add the fried chicken pieces to the pan and toss rapidly for 1 minute so each piece is evenly coated with the tempered sauce and the curry leaves and aromatics get distributed.

Turn off the heat. Sprinkle chopped cilantro or sliced spring onions and toss once. Transfer to a serving plate and serve immediately with lemon wedges for squeezing over the chicken.