Chicken 65 Recipe (Better than Restaurant!)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Cut the chicken into roughly 1-inch pieces, keeping them as uniform as possible.
2. In a large bowl, combine the chicken with salt, turmeric, red chilli powder, garam masala, ginger garlic paste, lemon juice, yogurt and finely chopped curry leaves. Mix well, cover and marinate for at least 1 hour (up to 36 hours in the refrigerator).
3. Pat the curry leaves and deseeded green chilies dry and set them aside.
4. In a small bowl, mix the crushed garlic paste, red chilli powder, sugar, and lemon, vinegar or yogurt (optional) into a thick paste; if not using yogurt, add water.
5. Heat oil in a heavy deep pan over medium heat. Add the cornstarch, rice flour and egg white to the marinated chicken and mix until evenly coated; if too dry, splash in a little water.
6. Test the oil by dropping in a pinch of batter: it should rise immediately without browning. When hot enough, gently add the chicken without crowding the pan.
7. Leave the chicken undisturbed for 2 minutes, then stir and cook over medium heat. Lower the heat slightly and fry for 1 more minute until deep golden and very crisp.
8. Drain the chicken on a steel colander and fry the rest in batches.
9. Reduce the heat to low. Fry 2 sprigs of curry leaves on a strainer ladle until crisp, and remove them to the colander.
10. Fry the slit, deseeded green chilies on the strainer until blistered. Turn off the heat.
11. To temper: heat 2 tablespoons oil in a wok. Add chopped garlic, 5-6 curry leaves and 2 slit green chilies, and stir-fry until the leaves are crisp without browning the garlic.
12. Push the leaves and chilies aside, lower the heat completely, and add the chilli garlic paste, 2 tablespoons water and salt. Cook over medium heat until all the water evaporates and you have a thick, oily sauce.
13. Taste the sauce and chicken and adjust salt or chilli to taste. Add the fried chicken, turn off the heat and toss to coat.
14. Garnish with the crispy curry leaves and green chilies, squeeze over lemon juice and serve with sliced raw onions.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicEggLemonYoghurtChicken