Packed with bold flavours and aromatic spices, this restaurant-style Chicken 65 is easy to recreate at home.
Ingredients
- 500 g boneless chicken, cut into bite-sized pieces
- 1 egg
- 2 tbsp cornflour
- 2 tbsp rice flour
- 2 tbsp all-purpose flour (optional)
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- ½ tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp black pepper powder
- 1 tbsp lemon juice
- Salt to taste
- Curry leaves
- 3–4 green chillies, slit
- Oil for deep frying
Preparation
- Wash and pat dry the chicken pieces.
- In a bowl, combine the chicken with ginger-garlic paste, chilli powders, turmeric, coriander, cumin, garam masala, pepper, lemon juice, salt, egg, cornflour, rice flour, and all-purpose flour.
- Mix well until the chicken is evenly coated. Marinate for at least 30 minutes.
- Heat oil in a deep pan and fry the chicken in batches over medium heat until golden brown and crisp.
- Remove and drain on paper towels.
- For extra flavour, heat a tablespoon of oil in another pan. Sauté garlic, curry leaves, and green chillies until aromatic. Add the fried chicken and toss for a minute.
- Serve hot with onion rings and lemon wedges.
Serving suggestion
Serve Chicken 65 hot with sliced onions, lemon wedges, and a refreshing glass of lime soda. It also makes an excellent side dish with fried rice, ghee rice, or Kerala-style porotta.
