Step-by-Step Instructions

1. 1.Prepare the Marinade Base

   In a large bowl, combine 3 tablespoons of thick curd/yogurt, 1 tablespoon of ginger garlic paste, 1 teaspoon of garam masala, 1 teaspoon of coriander powder, 1/4 teaspoon of turmeric, 2 tablespoons of Kashmiri chili powder, 1 tablespoon of corn flour, 1 egg, and salt to taste. Mix well until a smooth paste forms.

2. 2.Marinate the Chicken

   Add 1/2 kg of medium-sized chicken pieces to the prepared marinade. Mix thoroughly, ensuring all chicken pieces are evenly coated with the paste.

3. 3.Rest the Chicken

   Cover the bowl with a lid and let the chicken marinate for at least 30 minutes to absorb the flavors.

4. 4.Deep Fry the Chicken

   Heat oil for deep frying in a pan. Once the oil is hot, carefully add marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry until one side is golden brown and crispy. Turn the chicken pieces to fry the other side. Continue frying until all sides are evenly golden brown and cooked through. Remove the fried chicken from the oil using a slotted spoon and place it on a plate. Repeat with the remaining chicken pieces.

5. 5.Fry Garnish

   In the same hot oil, add a few sprigs of curry leaves and a few slit green chilies. Immediately cover the pan with a lid to prevent splattering. Fry until the curry leaves and green chilies are crispy.

6. 6.Garnish and Serve

   Remove the fried curry leaves and green chilies from the oil and sprinkle them over the fried Chicken 65. Serve hot as an appetizer or snack.