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Chicken 65 Recipe

Name: The Indian Deck Aldine Bar & Bistros Chicken 65 Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lbs boneless skinless chicken thighs or breasts, cut into 1–1.5 inch pieces; 0.5 cups plain yogurt (preferably thick, like Greek); 1 tbs ginger paste; 1 tbs garlic paste; 1.5 tsp red chili powder (or Kashmiri chili powder for color); 0.5 tsp turmeric powder; 0.5 tsp ground cumin; 0.5 tsp garam masala; 2 tbs cornstarch (or rice flour); 2 tbs all-purpose flour (optional, for extra crisp); 1 unit egg (large); 1 tsp salt; 1 tsp lemon juice; 1 cups vegetable oil or peanut oil (for deep or shallow frying); 2 tbs vegetable oil (for tempering); 0.5 tsp mustard seeds (optional); 12 unit curry leaves (fresh or frozen); 2 unit green chilies, slit lengthwise; 3 cloves garlic cloves, thinly sliced (optional for extra aroma); 0.25 tsp red chili powder (for dusting); 0.5 tsp chili flakes (optional); 2 unit lemon wedges (to serve); 2 tbs fresh cilantro, chopped (garnish)

Inspired by The Indian Deck Aldine Bar & Bistro

Time55m

Serves4

Make Chicken 65 Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lbs boneless skinless chicken thighs or breasts, cut into 1–1.5 inch pieces

1/2 cups plain yogurt (preferably thick, like Greek)

1 tbs ginger paste

1 tbs garlic paste

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

1/2 tsp turmeric powder

1/2 tsp Ground cumin

1/2 tsp Garam masala

2 tbs cornstarch (or rice flour)

2 tbs all-purpose flour (optional, for extra crisp)

1 unit egg (large)

1 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

For Frying

1 cups vegetable oil or peanut oil (for deep or shallow frying)

Tempering & Finish

2 tbs vegetable oil (for tempering)

1/2 tsp mustard seeds (optional)

12 unit curry leaves (fresh or frozen)

2 unit green chilies, slit lengthwise

3 cloves garlic cloves, thinly sliced (optional for extra aroma)

1/4 tsp red chili powder (for dusting)

1/2 tsp chili flakes (optional)

2 unit lemon wedges (to serve)

2 tbs fresh cilantro, chopped (garnish)

Method

Marinade

Prep chicken

Trim excess fat from the chicken and cut into 1–1.5 inch bite-sized pieces. Pat pieces dry with paper towels so marinade adheres.

In a large bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, ground cumin, garam masala, salt, and lemon juice. Whisk to a smooth mixture.

Add cornstarch, all-purpose flour and the egg to the yogurt mix. Stir until a thick, even marinade forms — the starch and egg help create a crisp coating when fried.

Add the chicken pieces to the marinade and mix thoroughly so each piece is well coated. Cover and refrigerate for at least 30 minutes; for best flavor and tenderness refrigerate 2–4 hours (up to overnight).

Frying

Pour about 1 cup oil into a deep heavy skillet or saucepan (enough for shallow-deep frying) and heat over medium-high until it reaches 325–350°F (160–177°C). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and rise steadily without burning instantly.

Remove chicken from the refrigerator. Shake off any excess loose marinade but keep an even coating on each piece.

Fry the chicken in small batches to avoid crowding. Carefully add pieces to the hot oil and fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Internal temperature should reach 165°F (74°C).

Use a slotted spoon to transfer fried pieces to a wire rack or paper towels to drain. Let oil return to temperature between batches.

Tempering & Finish

Heat 2 tablespoons oil in a separate large skillet or wok over medium heat. If using, add mustard seeds and let them pop (about 30 seconds).

Add curry leaves and slit green chilies and sauté briefly for 20–30 seconds until aromatic. Add sliced garlic if using and fry until lightly golden (be careful not to burn).

Add the fried chicken pieces to the skillet and toss gently to combine with the tempered aromatics. Sprinkle the extra 1/4 tsp red chili powder and chili flakes over the chicken and toss again for an even coating. Cook for 1–2 minutes to marry flavors.

Turn off heat and squeeze lemon wedges over the chicken. Garnish with chopped cilantro and transfer to a serving plate.

Serve immediately as an appetizer or snack with extra lemon wedges and a dipping sauce (yogurt raita or mayonnaise-chili dip).