Chicken 65 Recipe

Pat the chicken pieces dry with paper towels. In a bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice.

Add the chicken to the yogurt-spice mixture and mix thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes, up to 3 hours. (Do not marinate much longer if using yogurt and baking powder later to avoid overly soft texture.)

About 15 minutes before frying, whisk together corn flour, all-purpose flour, rice flour, baking powder, and black pepper in a shallow bowl.

If using egg: beat the egg lightly and mix into the chilled yogurt-marinated chicken pieces. Add the dry flour mix to the chicken in two batches, tossing to coat each piece. Add ice-cold water, 1 tablespoon at a time, just enough to make a lightly thick batter that clings to the chicken. The batter should be thick but droppable — not runny.

If not using egg: remove the chicken from the marinade allowing excess yogurt to drip off, then toss pieces directly in the dry flour mix until evenly coated. For a crisper exterior, very lightly dust coated pieces again in corn flour right before frying.

Heat the neutral oil in a heavy-bottomed deep skillet or wok over medium-high heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately. Maintain consistent temperature for even cooking.

Fry the chicken in small batches (don't overcrowd) for 4–6 minutes per batch, turning as needed, 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. Keep finished batches warm in a low oven (200°F / 95°C) while you fry the rest.

In a separate large skillet or wok, heat 1 teaspoon mustard oil (or 1 teaspoon neutral oil) over medium heat. Add the curry leaves and slit green chilies; fry for 20–30 seconds until they sizzle and become fragrant. Add julienned ginger and sliced garlic and sauté briefly (10–15 seconds) — do not burn.

Lower heat to medium-low. Add the yogurt, red chili paste, soy sauce (if using), and sugar to the pan and stir to combine into a glossy, slightly saucy coating. Warm gently for 20–30 seconds; the yogurt should be heated but not boiled or split.

Add the fried chicken pieces to the skillet and toss quickly and gently to coat each piece with the yogurt-spice mixture and to warm everything through, about 30–45 seconds. If needed, add a teaspoon of water to loosen the sauce so it coats evenly.

Finish by tossing in chopped cilantro. Transfer to a serving platter and serve immediately with lemon wedges on the side.