Chicken 65
Chicken 65
Ingredients
For the Marinade
- 800 g boneless chicken, cut into 1 to 2 inch cubes
- 2 tablespoons ginger garlic paste
- 3 tablespoons yogurt, thick, not watery
- 1 tablespoon Kashmiri chili powder, or a dash of red food color
- 1 1/2 teaspoons red chili powder
- 1/2 teaspoon turmeric
- 2 teaspoons black pepper
- 1 teaspoon garam masala
- 1 tablespoon lemon juice, or vinegar
- 1 1/2 teaspoons salt
- 2 tablespoons cornstarch
- 2 tablespoons rice flour
- 1 egg white
For Tempering and Frying
- 2 tablespoons oil, plus more for deep frying
- 1 handful curry leaves
- 4-5 garlic cloves, roughly chopped
- 3-4 green chilis, slit
Instructions
- 1
Cut the 800g boneless chicken into bite-sized cubes, approximately 1 to 2 inches in size.
⏱️ 5 min
- 2
To the chicken, pour in 1 tablespoon of vinegar (or lemon juice).
⏱️ 1 min
- 3
Add all the marinade spices and flours to the chicken: 2 tablespoons ginger garlic paste, 1 tablespoon Kashmiri chili powder (or a dash of red food color), 1 1/2 teaspoons red chili powder, 1/2 teaspoon turmeric, 2 teaspoons black pepper, 1 teaspoon garam masala, 1 1/2 teaspoons salt, 2 tablespoons cornstarch, and 2 tablespoons rice flour.
⏱️ 2 min
- 4
Rub the spices thoroughly into the chicken pieces, ensuring they are well mixed.
⏱️ 2 min
- 5
Next, add 1 egg white and 3 tablespoons of thick yogurt to the chicken mixture. Ensure the yogurt is not watery.
⏱️ 1 min
- 6
Massage all the ingredients into the chicken really well until the chicken is fully and evenly coated.
⏱️ 3 min
- 7
If Kashmiri red chili powder was not available, add a dash of red food color to achieve the signature fiery red Chicken 65 look. Mix it in thoroughly.
⏱️ 1 min
- 8
Cover the marinated chicken and let it marinate in the fridge for a minimum of 2 hours, or preferably overnight, for the best flavor.
⏱️ 120 min
- 9
Heat oil in a pan for deep frying.
⏱️ 2 min
- 10
Deep fry the marinated chicken pieces on medium-high heat for about 5 to 6 minutes until they are crispy, golden, and cooked through. Work in batches to avoid overcrowding the pan.
⏱️ 6 min
- 11
Remove the fried chicken pieces from the oil using a slotted spoon or spider and set them aside.
⏱️ 1 min
- 12
For the tempering, heat 2 tablespoons of oil in a clean pan.
⏱️ 1 min
- 13
Add a handful of fresh curry leaves to the hot oil and let them sizzle. This step gives Chicken 65 its signature flavor.
⏱️ 1 min
- 14
Add 4-5 roughly chopped garlic cloves to the pan.
⏱️ 1 min
- 15
Add 3-4 slit green chilis and sauté for a few seconds until the garlic is nice and golden and the chilis are blistered.
⏱️ 1 min
- 16
Toss the previously fried chicken pieces into the pan with the tempering ingredients.
⏱️ 1 min
- 17
Stir everything together on high heat for a couple of minutes to combine the flavors.
⏱️ 2 min
- 18
Serve immediately. This dish is perfect as a snack, appetizer, or for any time you have a craving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken 65
For the Marinade
- 800 g boneless chicken, cut into 1 to 2 inch cubes
- 2 tablespoons ginger garlic paste
- 3 tablespoons yogurt, thick, not watery
- 1 tablespoon Kashmiri chili powder, or a dash of red food color
- 1 1/2 teaspoons red chili powder
- 1/2 teaspoon turmeric
- 2 teaspoons black pepper
- 1 teaspoon garam masala
- 1 tablespoon lemon juice, or vinegar
- 1 1/2 teaspoons salt
- 2 tablespoons cornstarch
- 2 tablespoons rice flour
- 1 egg white
For Tempering and Frying
- 2 tablespoons oil, plus more for deep frying
- 1 handful curry leaves
- 4-5 garlic cloves, roughly chopped
- 3-4 green chilis, slit
Instructions
- 1
Cut the 800g boneless chicken into bite-sized cubes, approximately 1 to 2 inches in size.
⏱️ 5 min - 2
To the chicken, pour in 1 tablespoon of vinegar (or lemon juice).
⏱️ 1 min - 3
Add all the marinade spices and flours to the chicken: 2 tablespoons ginger garlic paste, 1 tablespoon Kashmiri chili powder (or a dash of red food color), 1 1/2 teaspoons red chili powder, 1/2 teaspoon turmeric, 2 teaspoons black pepper, 1 teaspoon garam masala, 1 1/2 teaspoons salt, 2 tablespoons cornstarch, and 2 tablespoons rice flour.
⏱️ 2 min - 4
Rub the spices thoroughly into the chicken pieces, ensuring they are well mixed.
⏱️ 2 min - 5
Next, add 1 egg white and 3 tablespoons of thick yogurt to the chicken mixture. Ensure the yogurt is not watery.
⏱️ 1 min - 6
Massage all the ingredients into the chicken really well until the chicken is fully and evenly coated.
⏱️ 3 min - 7
If Kashmiri red chili powder was not available, add a dash of red food color to achieve the signature fiery red Chicken 65 look. Mix it in thoroughly.
⏱️ 1 min - 8
Cover the marinated chicken and let it marinate in the fridge for a minimum of 2 hours, or preferably overnight, for the best flavor.
⏱️ 120 min - 9
Heat oil in a pan for deep frying.
⏱️ 2 min - 10
Deep fry the marinated chicken pieces on medium-high heat for about 5 to 6 minutes until they are crispy, golden, and cooked through. Work in batches to avoid overcrowding the pan.
⏱️ 6 min - 11
Remove the fried chicken pieces from the oil using a slotted spoon or spider and set them aside.
⏱️ 1 min - 12
For the tempering, heat 2 tablespoons of oil in a clean pan.
⏱️ 1 min - 13
Add a handful of fresh curry leaves to the hot oil and let them sizzle. This step gives Chicken 65 its signature flavor.
⏱️ 1 min - 14
Add 4-5 roughly chopped garlic cloves to the pan.
⏱️ 1 min - 15
Add 3-4 slit green chilis and sauté for a few seconds until the garlic is nice and golden and the chilis are blistered.
⏱️ 1 min - 16
Toss the previously fried chicken pieces into the pan with the tempering ingredients.
⏱️ 1 min - 17
Stir everything together on high heat for a couple of minutes to combine the flavors.
⏱️ 2 min - 18
Serve immediately. This dish is perfect as a snack, appetizer, or for any time you have a craving.
⏱️ 1 min