Chicken 65

Chicken 65 is BAE you guys!

Growing up my mum used to make Chicken 65 with tomato ketchup and much as I like that version the grown up me prefers this dry version. I haven't used any food color in this as the Kashmiri chili powder lends a beautiful hue. So here’s my easy peesy recipe for Chicken 65 packed with loads of flavor from the curry leaves and garlic (Warning: deep frying involved, health warriors please try an airfyer version).

Ingredients to Marinate:

Boneless chicken - 1 kg (I used a mix of thigh and breast)

Yogurt - 1/4 cup

Kashmiri chili powder - 3 tsps

Hot Chilli flakes - optional if you prefer it spicy

Turmeric powder - 1 tsp

Ginger Garlic paste - 1 tbsp

Garam masala - 1 tsp

Chopped curry leaves - handful

Lemon Juice - 1 tbsp

Salt - to taste

Rice flour - 4 tbsp

To temper:

Fresh garlic - As many as you like, be guided by your heart

Green chillies - 3 or 4

Freshly ground pepper - as per taste

Curry leaves - handful

Method:

Marinate chicken with all ingredients except rice flour and salt. I always prefer to salt just before cooking. Marinate for several hours preferably overnight. Right before frying add the rice flour to coat well. Deep fry chicken pieces and keep aside.

In another pan heat a few tablespoons of the same oil you fried your chicken in. Sauté the garlic, green chillies and curry leaves. Add the chicken and freshly ground pepper. Quick toss and serve hot. Juicy, succulent bits of deliciousness.