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Chicken 65 Recipe

Chicken 65

A classic Indian fried chicken dish featuring crispy, spiced bite-sized chicken thighs tossed in a fragrant tempering of garlic, green chilies, and curry leaves.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 500 g boneless skinless chicken thighs cut into 2.5 cm (1 inch) pieces
  • 1 tbsp ginger-garlic paste freshly prepared is best
  • 1 tbsp Kashmiri red chili powder for color and mild heat
  • 1/2 tsp turmeric powder ground turmeric
  • 1/2 tsp garam masala standard spice blend
  • 2 tbsp thick plain yogurt whisked smooth
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp salt or to taste
  • 1 large egg white lightly beaten, for binding
  • 3 tbsp cornstarch helps create a crisp crust
  • 2 tbsp rice flour adds structural crunch
Frying
  • as needed neutral oil such as canola or vegetable oil, filled to a depth of 5 cm (2 inches)
Tempering
  • 1 tbsp neutral oil for tempering
  • 3 cloves garlic finely minced
  • 3 medium green chilies slit lengthwise
  • 15 fresh curry leaves whole leaves
  • 1/2 tsp Kashmiri red chili powder for the tempering color
  • 3 tbsp thick plain yogurt whisked, at room temperature
  • 1 tbsp water to loosen the glaze mixture

Equipment

  • 1 Deep frying pan or Kadai Used for frying the chicken pieces evenly.
  • 1 Slotted spoon To safely lift and drain the fried chicken from the hot oil.
  • 1 Large skillet or wok Used for preparing the quick tempering and tossing the fried chicken.

Method
 

  1. In a large mixing bowl, combine the chicken thighs, ginger-garlic paste, 1 tablespoon Kashmiri red chili powder, turmeric, garam masala, 2 tablespoons yogurt, lemon juice, and salt. Mix thoroughly until the chicken is evenly coated. Cover and refrigerate for 30 minutes.
  2. Remove the marinated chicken from the refrigerator. Add the lightly beaten egg white, cornstarch, and rice flour. Stir well to form a thick, wet paste that closely clings to the chicken pieces.
  3. Pour neutral oil into a deep frying pan or kadai to a depth of about 5 cm (2 inches). Heat the oil over medium-high heat until it reaches approximately 180°C (350°F).
  4. Carefully lower the chicken pieces into the hot oil one by one to keep them from sticking together. Fry in batches to avoid crowding. Cook for 5 to 6 minutes, turning occasionally, until the coating is golden brown and crispy, and the thickest piece of chicken registers an internal temperature of 74°C / 165°F on an instant-read thermometer. Drain on paper towels.
  5. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium heat. Add the minced garlic, slit green chilies, and curry leaves. Sauté for 30 seconds until the garlic is fragrant and the curry leaves crackle.
  6. In a small bowl, whisk 3 tablespoons of yogurt with 1/2 teaspoon Kashmiri red chili powder and 1 tablespoon of water. Turn the skillet heat down to low, pour in the yogurt mixture, and stir rapidly to prevent curdling. Add the fried chicken to the skillet. Toss immediately over high heat for 1 to 2 minutes until the seasoned glaze is absorbed and coats the chicken pieces. Serve hot.

Notes

Ensure the yogurt used in tempering is at room temperature and the heat is reduced before adding it to prevent curdling.
Adjust the number of green chilies to alter the heat level to your preference.