Step-by-Step Instructions

1. 1.Prepare Chicken for Marination

   Clean 1.2 kg of chicken and cut it into small pieces, as shown in the video, suitable for Chicken 65.

2. 2.Marinate Chicken

   In a large bowl with the cleaned chicken, add ½ tablespoon of lime/lemon juice, 2 tablespoons of medium sour curd, 2 tablespoons of ginger-garlic paste, 1½ teaspoon of coriander powder, 4 tablespoons of Kashmiri chili powder (use half the amount if using regular chili powder for less spice), 1 teaspoon of garam masala, ½ teaspoon of cumin powder, 1 teaspoon of black pepper powder, 1½ tablespoon of finely chopped curry leaves, 1¾ teaspoon of salt, and 3 tablespoons of corn flour (or roasted rice flour if corn flour is unavailable). Mix all ingredients thoroughly by hand until the masala evenly coats all chicken pieces.

3. 3.Rest Marinated Chicken

   Cover the marinated chicken and let it rest for at least 30 minutes. If resting for a longer duration, it is best to refrigerate it.

4. 4.Heat Oil for Deep Frying

   Heat approximately ½ liter of cooking oil in a deep pan for deep frying.

5. 5.Deep Fry Chicken (First Batch)

   Once the oil is hot, keep the stove on high flame. Carefully add chicken pieces one by one into the hot oil, ensuring they do not stick together. Do not overcrowd the pan; fry in 2-3 batches. Do not stir for the first 2 minutes to prevent the masala from coming off the chicken.

6. 6.Continue Frying Chicken

   After the initial 2 minutes, gently stir the chicken pieces to separate any that are stuck. Continue frying for a total of 12-14 minutes until the chicken is well-fried and golden brown. Cooking time may vary based on the intensity of your stove's flame.

7. 7.Remove Fried Chicken

   Once cooked, remove the fried chicken from the oil using a slotted spoon. The chicken can be served as is, or proceed to the next step for an additional tempering.

8. 8.Prepare Tempering Base

   In another pan, heat 2 tablespoons of the oil used for frying. Reduce the flame to medium. Add 1 tablespoon of finely chopped garlic, 2 finely chopped green chilies, and 3 sprigs of curry leaves.

9. 9.Sauté Tempering Ingredients

   Sauté the garlic, green chilies, and curry leaves for 1-2 minutes until they are well-sautéed and fragrant.

10. 10.Combine Chicken with Tempering

    Add the previously deep-fried chicken pieces to the pan with the sautéed tempering ingredients.

11. 11.Add Black Pepper and Mix

    Sprinkle ¼ teaspoon of black pepper powder over the chicken and tempering. Mix everything thoroughly until the chicken is well coated with the tempering.

12. 12.Serve Hot

    Turn off the stove and transfer the Chicken 65 to a serving dish. Serve immediately while hot for the best taste.