Classic Chicken 65
Classic Chicken 65
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper, freshly ground
- 10 curry leaves, roughly chopped
- 1/4 cup yogurt, plain, full-fat
- 1 tablespoon lemon juice
- 1 egg, beaten
- 2 tablespoons rice flour
- 2 tablespoons cornstarch
- 1 teaspoon salt, or to taste
For Frying
- 3 cups vegetable oil, for deep frying
For the Tempering/Sauce
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 3 dried red chilies, broken into pieces
- 15 curry leaves
- 1 teaspoon ginger garlic paste
- 2 green chilies, slit lengthwise
- 1/2 teaspoon red chili powder
- 1 tablespoon vinegar, white or apple cider
- 1 teaspoon soy sauce, light
- 1/2 teaspoon granulated sugar
- 1/4 cup water
- 1 teaspoon cornstarch, mixed with 2 tablespoons water to form a slurry
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cut chicken pieces with ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, black pepper, chopped curry leaves, yogurt, lemon juice, beaten egg, rice flour, cornstarch, and salt. Mix thoroughly until all chicken pieces are well coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes. For best results, marinate for 2-4 hours, or even overnight.
⏱️ 30 min
- 3
Heat the vegetable oil for deep frying in a deep pan or Dutch oven over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) to sizzle when a small piece of batter is dropped in.
⏱️ 5 min•🌡️ 360
- 4
Working in batches, carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until the chicken is golden brown and cooked through. Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min
- 5
Once all the chicken is fried, discard the frying oil, or reserve for another use once cooled.
⏱️ 2 min
- 6
For the tempering/sauce, heat 2 tablespoons of fresh vegetable oil in a large skillet or wok over medium heat. Add mustard seeds and let them splutter.
⏱️ 1 min
- 7
Add the dried red chilies, whole curry leaves, ginger garlic paste, and slit green chilies. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Stir in the red chili powder, vinegar, soy sauce, sugar, and water. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 9
Pour in the cornstarch slurry and stir continuously until the sauce thickens slightly. Cook for about 1 minute.
⏱️ 1 min
- 10
Add the fried chicken pieces to the skillet and toss well to coat them evenly with the sauce. Cook for another 1-2 minutes, ensuring the chicken is heated through.
⏱️ 2 min
- 11
Garnish with fresh chopped cilantro and serve hot as an appetizer or with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken 65
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper, freshly ground
- 10 curry leaves, roughly chopped
- 1/4 cup yogurt, plain, full-fat
- 1 tablespoon lemon juice
- 1 egg, beaten
- 2 tablespoons rice flour
- 2 tablespoons cornstarch
- 1 teaspoon salt, or to taste
For Frying
- 3 cups vegetable oil, for deep frying
For the Tempering/Sauce
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 3 dried red chilies, broken into pieces
- 15 curry leaves
- 1 teaspoon ginger garlic paste
- 2 green chilies, slit lengthwise
- 1/2 teaspoon red chili powder
- 1 tablespoon vinegar, white or apple cider
- 1 teaspoon soy sauce, light
- 1/2 teaspoon granulated sugar
- 1/4 cup water
- 1 teaspoon cornstarch, mixed with 2 tablespoons water to form a slurry
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cut chicken pieces with ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, black pepper, chopped curry leaves, yogurt, lemon juice, beaten egg, rice flour, cornstarch, and salt. Mix thoroughly until all chicken pieces are well coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes. For best results, marinate for 2-4 hours, or even overnight.
⏱️ 30 min - 3
Heat the vegetable oil for deep frying in a deep pan or Dutch oven over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) to sizzle when a small piece of batter is dropped in.
⏱️ 5 min•🌡️ 360 - 4
Working in batches, carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until the chicken is golden brown and cooked through. Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min - 5
Once all the chicken is fried, discard the frying oil, or reserve for another use once cooled.
⏱️ 2 min - 6
For the tempering/sauce, heat 2 tablespoons of fresh vegetable oil in a large skillet or wok over medium heat. Add mustard seeds and let them splutter.
⏱️ 1 min - 7
Add the dried red chilies, whole curry leaves, ginger garlic paste, and slit green chilies. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 8
Stir in the red chili powder, vinegar, soy sauce, sugar, and water. Bring the mixture to a gentle simmer.
⏱️ 2 min - 9
Pour in the cornstarch slurry and stir continuously until the sauce thickens slightly. Cook for about 1 minute.
⏱️ 1 min - 10
Add the fried chicken pieces to the skillet and toss well to coat them evenly with the sauce. Cook for another 1-2 minutes, ensuring the chicken is heated through.
⏱️ 2 min - 11
Garnish with fresh chopped cilantro and serve hot as an appetizer or with rice.
⏱️ 1 min