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Chicken 65

Yield: 1–2 portions
Prep time: 10–15 minutes (plus marination)
Cook time: 8–10 minutes
Method: Deep-fry / Shallow-fry / Air-fry

Ingredients
Item Quantity
Boneless chicken 250 g (thigh/breast, bite-size cubes)
Ginger-garlic paste 1 tsp
Kashmiri red chilli powder 1 tsp
Spicy red chilli powder ½ tsp (optional)
Turmeric powder ¼ tsp
Black pepper powder ¼ tsp
Coriander powder ½ tsp
Garam masala ¼ tsp
Lemon juice 1 tsp
Curd (thick yogurt) 2 tbsp
Rice flour 1 tbsp
Cornflour 1 tbsp
All-purpose flour (maida) 1 tbsp (optional for extra coating)
Egg 1 small (optional, for extra binding)
Salt ¾ tsp (or to taste)
Oil for frying

For Tempering / Toss (Restaurant Style)
Item Quantity
Oil 1 tbsp
Garlic (chopped) 5–6 cloves
Green chilli (slit) 2
Curry leaves 10–12
Kashmiri chilli powder ½ tsp
Lemon juice 1 tsp
Optional: sugar a pinch (balances flavour)

Method
1. Wash and pat dry the chicken. Cut into small bite-size cubes.
2. In a bowl, mix: curd, ginger-garlic paste, chilli powders, turmeric, pepper, coriander powder, garam masala, salt and lemon juice.
3. Add chicken and coat well. Then add rice flour + cornflour (and maida/egg if using). Mix until the chicken is evenly coated.
4. Marinate for at least 30 minutes (best 2 hours for stronger flavour).
5. Heat oil for frying. Fry on medium-high heat until crisp and golden (about 6–8 minutes). Remove and drain on tissue.
6. For tempering: heat 1 tbsp oil in a pan. Add chopped garlic, green chilli and curry leaves. Sauté 20–30 seconds.
7. Add Kashmiri chilli powder, switch off flame, then add fried chicken and toss quickly.
8. Finish with lemon juice. Serve hot.

Air Fryer Option (Healthier)
1. Preheat air fryer to 200°C.
2. Brush chicken lightly with oil.
3. Air-fry for 10–12 minutes, shaking once in between.
4. Then do the same tempering/toss step for restaurant-style taste.

Serving Suggestions
• Serve with onion rings + lemon wedges.
• Goes great with mint chutney or mayo dip.
• Perfect as a starter or side with fried rice.

Chef Tips
• Rice flour gives the best crispiness—don’t skip it.
• Use chicken thigh for juicier Chicken 65.
• Fry in medium-hot oil; too hot will brown outside but stay raw inside.
• Add chilli powder in tempering after switching off flame to avoid bitterness.

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