Chicken 65 Recipe

Cooking Directions

• STEP 1.In a bowl, marinate boneless chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Let the chicken marinate for at least 30 minutes to allow the flavors to infuse.
• STEP 3.Heat oil in a deep pan and deep-fry the marinated chicken until golden brown and crispy.
• STEP 4.Remove the chicken from the oil and drain excess oil on a paper towel.
• STEP 5.In a separate pan, heat some oil and add curry leaves, green chilies, and chopped garlic.
• STEP 6.Add the fried chicken pieces to the pan and toss well to coat them with the tempering.
• STEP 7.Garnish with chopped coriander leaves and serve hot with mint chutney or as a side dish.

Cooking Tips

• Make sure the chicken is cut into bite-sized pieces for even cooking.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For extra crispiness, you can double fry the chicken by frying it once, letting it cool, and then frying it again.

Storage and Serving

• Chicken 65 is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a preheated oven or on a stovetop to maintain the crispiness.