Chicken 65 Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. Trim excess fat and ensure pieces are roughly uniform (1–1.5 inch) for even cooking.

Combine wet ingredients

In a large bowl, whisk together the yogurt, ginger-garlic paste, beaten egg, and lemon juice until smooth.

Add spices and dry binders

Add red chili powder, Kashmiri chili powder (if using), ground coriander, ground cumin, garam masala, turmeric, salt, and black pepper to the yogurt mixture. Stir to combine. Add cornstarch and all-purpose flour and mix thoroughly so the flour is evenly distributed and forms a thick coating batter.

Marinate

Add the chicken pieces to the bowl and toss so each piece is well coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth of about 2–3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry in batches

Remove chicken from the refrigerator. Shake off excess marinade so pieces are coated but not dripping wet. Fry the chicken in small batches (6–8 pieces depending on pot size) to avoid crowding, which lowers oil temperature. Fry for 5–7 minutes, turning occasionally, until the exterior is deep golden and crisp and the internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer fried chicken to a wire rack or paper towels to drain. Maintain oil temperature between batches (adjust heat as needed).

Crisp curry leaves and aromatics

After the last batch of chicken is removed, reduce heat to medium. Carefully add the curry leaves, sliced garlic, and slit green chilies to the hot oil and fry briefly — 10–20 seconds — until the curry leaves become crisp and the garlic turns light golden. Remove with a slotted spoon and drain on paper towels. (If you prefer less oil splatter, you can dry-fry the curry leaves and chilies in a separate small skillet with 1 tsp oil until crisp.)

Toss and finish

While the fried chicken is still hot, place it in a large bowl. Sprinkle the fried curry leaves, garlic, and green chilies over the chicken. Lightly dust with the finishing garam masala and chaat masala or black salt if using. Toss gently so aromatics and spices coat the pieces. Garnish with chopped cilantro.

Serve

Transfer Chicken 65 to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the hot chicken.