##Chicken 65 github: mzy412

This is a recipe for Chicken 65. Makes about 4 servings.

Ingredients

Marinade

• 600g boneless chicken (or 1kg bone-in)
• 1 tbsp ginger garlic paste
• 1/3 tsp salt
• 1 1/2 tsp Kashmiri red chili powder (reduce for low heat)
• 1/4 tsp turmeric
• 1 tsp garam masala (or 1/2 tsp garam masala + 3/4 tsp coriander powder + 1/4 tsp cumin powder)
• 2 sprigs curry leaves, finely chopped
• 4 tbsp curd / plain yogurt
• 1 tsp lemon juice

Coating

• 4 tbsp cornstarch
• 2 tbsp rice flour
• 1 egg white (or 2 1/2 tbsp curd for no-egg version)

Frying & Garnish

• 1 1/2 cups oil for deep frying
• 2 sprigs curry leaves (rinsed and patted dry)
• 4-6 green chilies (slit, deseeded, and patted dry)

Spicy Tempering (optional but recommended)

• 2 tbsp oil
• 1 tbsp chopped garlic
• 1/2 to 1 tbsp garlic paste
• 2 tsp Kashmiri red chili powder
• 1/2 tsp sugar
• 1 tsp lemon juice or vinegar (or 4 tbsp thick yogurt)
• 2 tbsp water (leave out if using yogurt)
• 1/4 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Cut the chicken into roughly 3/4 inch cubes, try to keep them uniform so they fry evenly
2. Add salt, red chili powder, turmeric, garam masala, ginger garlic paste, yogurt, lemon juice, and chopped curry leaves to the chicken
3. Mix well, cover, and marinate in the fridge for at least 1 hour (up to 36 hours, longer is better for chicken breast)
4. If making the tempering, mix garlic paste, red chili powder, sugar, lemon juice/vinegar, salt, and water in a small bowl into a thick paste and set aside
5. When ready to fry, add cornstarch, rice flour, and egg white to the marinated chicken and mix until evenly coated — should be moist but not runny (splash a little water if too dry)
6. Heat oil in a heavy bottom deep pan over medium heat, test by dropping a pinch of batter in — it should rise to the surface without browning
7. Gently drop chicken pieces into the oil in batches, DO NOT touch them for 2 minutes
8. Stir and fry on medium heat until golden and crisp, about 4-5 minutes total, reduce heat slightly for the last minute
9. Remove to a steel colander, continue frying in batches
10. Reduce flame to low, place the curry leaves on a strainer ladle and lower into the oil until crisp, remove
11. Fry the slit deseeded green chilies until blistered, remove (this is the Chennai style version done, skip to step 16 if not tempering)
12. For the tempering — heat 2 tbsp oil in a wok, add chopped garlic, 2 slit green chilies, and a few curry leaves, fry until leaves are crisp
13. Push everything to the side, lower the heat completely, pour in the chilli garlic paste with water
14. Cook on medium heat until the water evaporates and you have a thick oily sauce, taste and adjust salt/chili
15. Turn off heat, add the fried chicken and toss well to coat, sprinkle black pepper
16. Garnish with the fried curry leaves and green chilies, serve immediately with lemon wedges and fresh cut onions

Enjoy!

Recipe from: https://www.indianhealthyrecipes.com/chicken-65-recipe-no-egg-restaurant-style-chicken-recipes/

back to index