Chicken 65
Chicken 65
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 4 garlic, cloves, grated
- 1 tablespoon ginger, grated
- 1/4 cup curry leaves, chopped
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1 teaspoon salt
- 1 tablespoon lemon juice, freshly squeezed
- 1 egg
- 1/4 cup cornstarch
- 4 cups oil, for deep frying
For the Green Chutney
- 1 cup fresh cilantro
- 1/2 cup fresh mint leaves
- 2 garlic, cloves
- 1/2 teaspoon ginger, grated
- 1 tablespoon lemon juice, freshly squeezed
For the White Dip (Raita)
- 1/2 cup cucumber, grated, excess water squeezed out
- 2 tablespoons fresh mint leaves, chopped
- 1 cup plain yogurt
For the Final Sauce
- 1 tablespoon oil
- 2 garlic, cloves, thinly sliced
- 2 green chilies, sliced
- 1/4 cup curry leaves
- 1 tablespoon honey
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
In a large bowl, combine the grated garlic, grated ginger, chopped curry leaves, 1 1/2 teaspoons chili powder, turmeric powder, garam masala, cumin powder, 1 teaspoon salt, and 1 tablespoon lemon juice. Mix these ingredients thoroughly to form a marinade paste.
⏱️ 5 min
- 2
Add the cut chicken pieces to the marinade and mix well, ensuring all chicken pieces are coated.
⏱️ 3 min
- 3
Crack 1 egg into the marinated chicken mixture. Add the cornstarch. Mix thoroughly until the chicken is fully coated in the batter.
⏱️ 2 min
- 4
In a tall container, add fresh cilantro, fresh mint leaves, 2 garlic cloves, 1/2 teaspoon grated ginger, and 1 tablespoon lemon juice. Use an immersion blender to blend all ingredients until a smooth green chutney is formed. Pour the green chutney into a small serving bowl.
⏱️ 5 min
- 5
In a small bowl, combine the grated cucumber (with excess water squeezed out), chopped fresh mint leaves, and plain yogurt. Mix well to combine. Set aside.
⏱️ 5 min
- 6
Heat 4 cups of oil in a deep pan or Dutch oven to 350°F for deep frying.
⏱️ 5 min•🌡️ 350
- 7
Carefully add the marinated chicken pieces to the hot oil, frying in batches to avoid overcrowding the pan. Deep-fry until the chicken pieces are golden brown and cooked through, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 8
Remove the fried chicken using a slotted spoon and place them on a wire rack to drain excess oil.
⏱️ 2 min
- 9
In a separate pan, add 1 tablespoon of oil. Add the sliced garlic, sliced green chilies, and 1/4 cup fresh curry leaves to the pan. Sauté briefly for about 30 seconds until fragrant.
⏱️ 1 min
- 10
Add honey, 1/2 teaspoon chili powder, and 1 tablespoon lemon juice to the pan. Stir to combine.
⏱️ 1 min
- 11
Add the fried chicken pieces to the pan with the sauce. Toss the chicken to coat thoroughly with the sauce.
⏱️ 1 min
- 12
Transfer the Chicken 65 to a serving bowl. Serve hot with the prepared green chutney and white dip (raita) on the side.
Kitchen Tools
Nutrition Facts (per serving)
Chicken 65
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 4 garlic, cloves, grated
- 1 tablespoon ginger, grated
- 1/4 cup curry leaves, chopped
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1 teaspoon salt
- 1 tablespoon lemon juice, freshly squeezed
- 1 egg
- 1/4 cup cornstarch
- 4 cups oil, for deep frying
For the Green Chutney
- 1 cup fresh cilantro
- 1/2 cup fresh mint leaves
- 2 garlic, cloves
- 1/2 teaspoon ginger, grated
- 1 tablespoon lemon juice, freshly squeezed
For the White Dip (Raita)
- 1/2 cup cucumber, grated, excess water squeezed out
- 2 tablespoons fresh mint leaves, chopped
- 1 cup plain yogurt
For the Final Sauce
- 1 tablespoon oil
- 2 garlic, cloves, thinly sliced
- 2 green chilies, sliced
- 1/4 cup curry leaves
- 1 tablespoon honey
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
In a large bowl, combine the grated garlic, grated ginger, chopped curry leaves, 1 1/2 teaspoons chili powder, turmeric powder, garam masala, cumin powder, 1 teaspoon salt, and 1 tablespoon lemon juice. Mix these ingredients thoroughly to form a marinade paste.
⏱️ 5 min - 2
Add the cut chicken pieces to the marinade and mix well, ensuring all chicken pieces are coated.
⏱️ 3 min - 3
Crack 1 egg into the marinated chicken mixture. Add the cornstarch. Mix thoroughly until the chicken is fully coated in the batter.
⏱️ 2 min - 4
In a tall container, add fresh cilantro, fresh mint leaves, 2 garlic cloves, 1/2 teaspoon grated ginger, and 1 tablespoon lemon juice. Use an immersion blender to blend all ingredients until a smooth green chutney is formed. Pour the green chutney into a small serving bowl.
⏱️ 5 min - 5
In a small bowl, combine the grated cucumber (with excess water squeezed out), chopped fresh mint leaves, and plain yogurt. Mix well to combine. Set aside.
⏱️ 5 min - 6
Heat 4 cups of oil in a deep pan or Dutch oven to 350°F for deep frying.
⏱️ 5 min•🌡️ 350 - 7
Carefully add the marinated chicken pieces to the hot oil, frying in batches to avoid overcrowding the pan. Deep-fry until the chicken pieces are golden brown and cooked through, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 8
Remove the fried chicken using a slotted spoon and place them on a wire rack to drain excess oil.
⏱️ 2 min - 9
In a separate pan, add 1 tablespoon of oil. Add the sliced garlic, sliced green chilies, and 1/4 cup fresh curry leaves to the pan. Sauté briefly for about 30 seconds until fragrant.
⏱️ 1 min - 10
Add honey, 1/2 teaspoon chili powder, and 1 tablespoon lemon juice to the pan. Stir to combine.
⏱️ 1 min - 11
Add the fried chicken pieces to the pan with the sauce. Toss the chicken to coat thoroughly with the sauce.
⏱️ 1 min - 12
Transfer the Chicken 65 to a serving bowl. Serve hot with the prepared green chutney and white dip (raita) on the side.