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Chicken 65

Prep Time:

10 minutes

Cook Time:

​

Serves:

4 Servings

Level:

​

About the Recipe

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Ingredients

  • 1 lb boneless chicken thighs, cut into bite-sized pieces

  • 3 tbsp cornstarch

  • 2 tbsp rice flour

  • Oil for deep frying

  • curry leaves and sliced green chili peppers for garnish

  • 1 tbsp chopped garlic

  • black pepper powder


Marinade


  • 4 tbsp yogurt

  • 1 ½ tsp Kashmiri red chili powder

  • 1 tsp garam masala

  • 1 tsp cumin powder

  • 1 tbsp ginger garlic paste

  • 1 tsp salt

  • 1 tsp sugar

  • 1 tbsp lemon juice

Preparation

Step 1


In a large bowl, mix the chicken with all the marinade ingredients until well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.


Step 2


When ready to cook, add the cornstarch and rice flour to the marinated chicken. Mix well to coat evenly.


Step 3


Heat oil in a deep pan or wok. Once hot, fry a few curry leaves and green chili peppers for 30 seconds. Remove and set aside.


Step 4


Carefully add the coated chicken pieces to the hot oil in batches. Fry on medium-high heat until crispy and golden brown, about 5-6 minutes. Drain on a wire rack.


Step 5


For extra flavor, heat 1 tbsp oil in a pan. Add 1 tbsp chopped garlic, a few more curry leaves, and green chili peppers. Sauté for a minute, then add the fried chicken. Toss well to coat.


Step 6


Transfer the chicken 65 to a serving plate. Garnish with the fried curry leaves and chili peppers. Sprinkle some black pepper powder on top.


Step 7


Serve hot as an appetizer or with rice or naan. Squeeze some lemon juice on top for extra tang. Enjoy your delicious and crispy Chicken 65!







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