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Chicken 65 Recipe Indian Style

Chicken 65 Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 lb (500g) boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 3 tbsp cornflour
  • 2 tbsp rice flour
  • 1 large egg, beaten
  • 2 tbsp all-purpose flour
  • 1/2 tsp red chilli powder, extra
  • Vegetable oil, for deep-frying
  • 1 tbsp oil, for tempering
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 sprigs fresh curry leaves
  • 3 green chillies, slit lengthwise
  • 4 cloves garlic, thinly sliced
  • 1 tsp red chilli paste (1 tsp Kashmiri chilli powder mixed with 1 tbsp water)

Method
 

  1. Marinate the chicken with yogurt, ginger-garlic paste, 1 tsp red chilli powder, turmeric, garam masala, salt, and lemon juice for at least 30 minutes.
  2. Drain excess liquid, then add cornflour, rice flour, all-purpose flour, beaten egg, extra 1/2 tsp red chilli powder, and a pinch of salt. Toss to form a thin batter.
  3. Deep-fry the coated chicken in 350°F oil in batches for 4–5 minutes until pale golden. Remove, let oil reheat, then fry again for 1–2 minutes until deep golden and crisp.
  4. In a separate pan, heat tempering oil, pop mustard seeds, then add cumin seeds, curry leaves, green chillies, and garlic. Stir in red chilli paste off the heat.
  5. Toss the fried chicken in the hot tempered oil, pile onto a plate, and serve immediately with lemon wedges.

Notes

Marinate the chicken for at least 30 minutes; you can go up to 2 hours in the fridge. The double fry is what keeps the crust crisp even after it cools a little.