Chicken 65 Recipe

Prepare chicken

Trim excess fat from the chicken and cut into uniform 1-inch pieces so they cook evenly. Pat dry with paper towels to remove surface moisture.

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili powder (if using), ground coriander, ground cumin, turmeric, garam masala, lemon juice, and salt. Whisk until smooth.

Add cornstarch and all-purpose flour to the spice-yogurt mix and stir to break up any lumps. If using the egg, beat it lightly and add to the marinade—this helps the coating bind and crisp. The mixture should be slightly thick and able to coat the chicken; add an extra tablespoon of cornstarch or flour if needed.

Add the chicken pieces to the marinade and toss thoroughly to coat each piece. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. For best color and flavor, marinate up to 6 hours but not overnight (yogurt can change texture).

Heat oil in a heavy-bottomed skillet or deep pan to 350°F (175°C) for deep-frying. If you don't have a thermometer, test with one small piece of marinated chicken — it should sizzle steadily and float upward. Use enough oil so pieces can be partially submerged and not crowd the pan.

Working in batches (do not overcrowd), gently add marinated chicken pieces to the hot oil. Fry for 4–6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining chicken.

If you prefer extra-crispy, you can double-fry: after the first fry, rest the chicken for 3–5 minutes, then return to oil at higher heat (~375°F / 190°C) for 1–2 minutes until very crisp.

Pour off excess oil from the pan, leaving about 1–2 tablespoons. Lower heat to medium. Add mustard seeds and let them pop (about 20–30 seconds). Add curry leaves and slit green chilies and sauté for 20–30 seconds until fragrant. Add sliced garlic and julienned ginger and sauté briefly (15–30 seconds) until garlic is light golden — do not burn.

Stir in soy sauce, vinegar, sugar, and chili sauce or ketchup (if using). Mix for 10–15 seconds to combine. Immediately add the fried chicken pieces back into the pan and toss to coat with the aromatic mixture for 30–45 seconds so the coating picks up flavor but remains crisp. Taste and adjust salt or a squeeze of lemon if desired.

Transfer to a serving plate, garnish with chopped cilantro and additional curry leaves for aroma. Serve hot with lemon wedges and onion slices or as an appetizer with chutney.