Chicken 65

Ready in

95 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Mild
Recipe by Plating It With Wendy on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 20 ready
All Ingredients

For Marination

All Ingredients

For Coating & Frying

All Ingredients

For Sauce/Tempering

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare and Cut Chicken

    Take 1 pound (approximately 500 grams) of boneless, skinless chicken thighs. Wash and pat them dry. Cut each chicken thigh into 3-4 smaller, bite-sized pieces.

  2. Marinate the Chicken

    Add 3/4 teaspoon of salt, 2 teaspoons of ginger paste, 3 teaspoons of garlic paste, 3 teaspoons of Kashmiri chili powder, 1 teaspoon of amchur powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1 teaspoon of black pepper powder, 1 tablespoon of yogurt, and 4 teaspoons of lemon juice to the chicken. Mix all ingredients thoroughly until each piece of chicken is well coated. Cover and let it for at least . For best results, overnight in the refrigerator.

  3. Add Coating Ingredients

    After the marination period, add 1 tablespoon of cornstarch and 1 tablespoon of rice flour to the chicken. Separate the egg white from one egg, lightly it, and add it to the chicken mixture. Mix everything together until the chicken pieces are evenly coated with the flour and egg white mixture.

  4. Fry the Chicken

    Heat oil for deep frying in a pan over medium-high heat. Once the oil is hot, carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on one side, then flip and fry until cooked through and crispy on the other side. This should take about per side. Remove the fried chicken pieces, drain excess oil, and place them in a bowl.

  5. Prepare the Sauce

    Remove most of the oil from the pan, leaving about 2-3 tablespoons. Add 1 teaspoon of cumin seeds and let them splutter. Then, add 2 finely chopped garlic cloves, 2 green chilies (halved and slit), and the leaves from 1 stem of curry leaves. these ingredients until the garlic loses its raw flavor and becomes fragrant, about . Add 3 tablespoons of red chili sauce to the pan and mix well with the aromatics.

  6. Toss and Serve

    Add the fried chicken pieces to the pan with the sauce. Toss the chicken thoroughly to ensure each piece is evenly coated with the flavorful sauce. Cook for another , stirring constantly, until the sauce clings to the chicken. Remove from heat and serve hot.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 7 swaps

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.

  • No Cornstarch?

    • 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
    • Arrowroot powder (1:1)
    • Tapioca starch (1:1)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
AllergensThis recipe contains dairy and eggs.
dairyeggs

Plan Ahead

Complete this step earlier to save time later.

  • Marinate the Chicken1 hour or overnight

    Add 3/4 teaspoon of salt, 2 teaspoons of ginger paste, 3 teaspoons of garlic paste, 3 teaspoons of Kashmiri chili powder, 1 teaspoon of amchur powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1 teaspoon of black pepper powder, 1 tablespoon of yogurt, and 4 teaspoons of lemon juice to the chicken. Mix all ingredients thoroughly until each piece of chicken is well coated. Cover and let it marinate for at least 1 hour. For best results, marinate overnight in the refrigerator.

    View Step 2

Variations

Simple ways to adapt this recipe.

  • Use chicken breast instead ofIngredient swap

    Use chicken breast instead of thighs for a leaner option, adjusting cooking time as needed.

  • Add a pinch of redCustomise

    Add a pinch of red food color to the marinade for a more vibrant red hue, if desired.

Helpful Tips

Small details that can improve the final result.

  • PreparationMarinating the Chicken Overnight Will

    Marinating the chicken overnight will yield the best flavor and tenderness.

  • TipEnsure the Oil Is Hot

    Ensure the oil is hot enough before frying to achieve a crispy coating.

  • Flavour tipAdjust the Number of Green

    Adjust the number of green chilies to your preferred spice level.

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...