Chicken 65 Recipe

Method12 steps · about 1 hr 45 min

1. 1

   Step 1: Cut the chicken (600 g) to approximately 1 by 1 inch pieces. Try to keep the sizes as uniform as possible, this helps in getting all the pieces fried evenly.

   Uses 600 g boneless chicken

2. 2

   Step 2: To a large mixing bowl, add chicken, salt (0.3333 tsp), turmeric (0.25 tsp), red chilli powder, garam masala (1 tsp), ginger garlic paste (1 tbsp), lemon juice (1 tsp), yogurt (4 tbsp) and finely chopped curry leaves (2 sprig).

   Uses 1 tbsp ginger-garlic paste · 0.3333 tsp salt · 1.5 tsp Kashmiri chili powder · 0.25 tsp turmeric · 1 tsp garam masala · 2 sprig curry leaves · 4 tbsp plain yogurt · 1 tsp lemon juice

3. 3

   Step 3: Cover and refrigerate the marinated chicken at least 1 hour, up to 36 hours. For bone-in chicken or breast, marinate at least 4–6 hours as the author recommends.

   Uses chicken mixed with marinade spices/yogurt/lemon and chopped curry leaves

4. 4

   Step 4: Rinse and completely dry the two garnish curry-leaf (2 sprig) sprigs and 4–6 slit deseeded garnish chilies. ONLY if choosing the optional spicy tempering, separately reserve its chopped garlic, 5–6 dry leaves and two dry slit chilies, then prepare its sauce paste: mix the garlic paste (½–1 tbsp), 2 tsp sauce chili powder, ½ tsp sugar and ¼ tsp sauce salt with 1 tsp lemon juice or vinegar plus 2 tbsp paste water; alternatively use 4 tbsp thick nonsour yogurt instead of the sauce lemon/vinegar and paste water. Keep this optional paste aside. For the Chennai dry route, omit all sauce-paste ingredients and preparation.

   Uses 2 sprig curry leaves · 4–6 green chilies · ½–1 tbsp garlic paste · 2 tsp Kashmiri chili powder · 0.5 tsp sugar · 1 tsp lemon juice · 2 tbsp water · 0.25 tsp salt

5. 5

   Step 5: Heat the deep-frying oil (1.5 cup) over medium heat in a heavy pan. Mix cornstarch (4 tbsp) and rice flour (2 tbsp) into the marinated chicken, then add ONE coating binder: the egg white (1) OR 2½ tbsp plain yogurt.

   Uses 4 tbsp cornstarch · 2 tbsp rice flour · 1 egg white · 1.5 cup oil · 2½ tbsp coating yogurt ONLY instead of egg white · chicken marinated at least 1 hour, longer for breast/bone-in as specified

6. 6

   Step 6: Mix well to coat the chicken well with flour and eggs or yogurt. The coating should be moist and not runny or too dry. If it is too dry, you may splash some water and mix well.

   Uses extra splashes only if coating too dry · marinated chicken combined with cornstarch, rice flour and one egg/yogurt coating route

7. 7

   Step 7: Test if the oil is hot enough by dropping a pinch of batter in the hot oil. It must come up immediately without becoming brown. If it sinks and remains there, it means the oil is not hot enough yet.

   Uses same 1½ cup oil heated for deep frying; not added anew · a pinch of coating used only to check oil heat

8. 8

   Step 8: When the oil is hot enough, gently drop the chicken pieces into the oil. Do not crowd the pan.

   Uses chicken covered in moist, nonrunny batter · same frying oil, sample rises promptly without browning

9. 9

   Step 9: Leave the frying chicken undisturbed for the first 2 minutes so its coating sets. Then stir gently and continue over medium heat until golden and crisp. Small boneless pieces take about 4½–5 minutes total; larger/bone-in pieces take longer. Lower heat for the final minute and check thickest pieces reach 165°F (74°C).

   First undisturbed frying phase · 2 minUses coated pieces added carefully to hot oil

10. 10

    Step 10: Remove them to a steel colander and continue to fry them in batches.

    Uses chicken golden/crisp and 165°F in thickest pieces

11. 11

    Step 11: Once you are done with the chicken, reduce the flame to lowest and place 2 sprigs of curry leaves on a skimmer or strainer ladle and gently lower to the hot oil. Fry the curry leaves until crisp. Remove to the colander.

    Uses same frying oil after chicken batches removed · two rinsed sprigs dried before frying

12. 12

    Step 12: Fry the prepared dry garnish chilies in the same oil (2 tbsp) until blistered, then drain and turn off the frying heat. For Chennai style, toss the fully cooked fried chicken with the fried curry leaves (5) and chilies and serve. For optional spicy tempering, reserve those fried leaves/chilies for garnish. Heat 2 tbsp tempering oil in a wok and briefly fry the separate chopped garlic (1 tbsp), 5–6 fresh dry leaves and two dry slit chilies until leaves crisp without browning garlic. Lower heat completely, add the prepared chili-garlic paste and 2 tbsp additional water; cook until thick and the water evaporates. If using yogurt paste, keep heat low to prevent splitting. Taste the cooked chicken and sauce and adjust extra salt/chili only if needed. Turn off heat and toss the fried chicken in the thick sauce, adding optional black pepper (0.5 tsp). Garnish with the reserved fried leaves/chilies; serve immediately with optional lemon juice and freshly cut onion.

    Uses 1 tbsp garlic · 0.5 tsp ground black pepper · 2 tbsp oil · 5 count curry leaves · 2 count green chilies · extra sauce salt only to taste · extra sauce chili only to taste · optional serving squeeze