Chicken 65

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 0.5 cup plain yogurt (Preferably thick yogurt)
• 1 tbsp ginger-garlic paste
• 1 tbsp Kashmiri chili powder (Use less for a milder dish)
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 0.5 tsp turmeric powder
• 1 tbsp lemon juice
• salt (To taste)
• 2 tbsp rice flour (For a crisp coating)
• 2 tbsp cornstarch
• 3 cup vegetable oil (For deep-frying; some oil will remain in the pan)
• 4 cloves garlic (Thinly sliced, for finishing)
• 1 tbsp fresh ginger (Julienned or finely chopped, for finishing)
• 2 sprigs fresh curry leaves (For finishing)
• 2 green chiles (Slit lengthwise)
• 4 lemon wedges (For serving)

Steps

1. 1

   Cut the chicken thighs into bite-size pieces and pat them dry with paper towels so the marinade adheres well.

2. 2

   In a large bowl, combine the yogurt, ginger-garlic paste, Kashmiri chili powder, black pepper, cumin, coriander, garam masala, turmeric, lemon juice, and salt. Stir until smooth.

3. 3

   Add the chicken to the marinade and toss thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes; for deeper flavor, marinate for up to 4 hours.

4. 4

   Add the rice flour and cornstarch to the marinated chicken. Mix until the coating is evenly distributed and the pieces are lightly dry-coated rather than wet and runny.

5. 5

   Pour the vegetable oil into a deep, heavy-bottomed skillet or pot and heat it to 350°F (175°C). The oil should shimmer, and a small bit of coating should sizzle immediately when dropped in.

6. 6

   Working in batches to avoid lowering the oil temperature, carefully add the chicken pieces to the hot oil. Fry for about 4 to 6 minutes per batch, turning occasionally, until deeply golden, crisp, and cooked through to an internal temperature of 165°F (74°C).

7. 7

   Transfer the fried chicken to a wire rack or paper-towel-lined plate. Allow excess oil to drain while you fry the remaining batches.

8. 8

   In a clean skillet, heat 1 tablespoon of the frying oil over medium heat. Add the sliced garlic and ginger and sauté for about 30 to 60 seconds, until fragrant and lightly golden.

9. 9

   Add the curry leaves and slit green chiles to the skillet. Fry briefly until the curry leaves are crisp and fragrant, taking care because they may splutter.

10. 10

    Add the fried chicken to the skillet and toss with the aromatic tempering for 1 to 2 minutes, until hot and evenly coated.

11. 11

    Serve immediately with lemon wedges. Chicken 65 is best while the coating is hot and crisp.

Notes

The source provides only the dish name and no written ingredient list or instructions. This recipe is a conventional reconstruction of Chicken 65 rather than a verified transcription of the linked reel. For less heat, reduce the chili powder and green chiles. Do not overcrowd the fryer, or the chicken will steam instead of becoming crisp.

Nutrition per serving

• main
• South Indian
• fried
• spicy
• chicken
• appetizer
• party food