By Shreya Sarpal
March 22, 2026
Hot oil, crackling curry leaves and fiery red spices, chicken 65 instantly wakes up the appetite. Juicy chicken hides beneath a crisp chilli-garlic crust, while yoghurt, ginger and spices soak deep in, creating that bold restaurant-style bite with onions and lemon.
500 g boneless chicken, cut into bite-sized pieces 3 tbsp yoghurt 1½ tbsp ginger-garlic paste 1 tbsp Kashmiri red chilli powder ½ tsp turmeric powder 1 tsp black pepper powder 1 tsp garam masala 1 tbsp lemon juice 2 tbsp cornflour 2 tbsp rice flour Salt to taste Oil for deep frying
For tempering 1 tbsp oil 8-10 curry leaves 4 cloves garlic, chopped 2 green chillies, slit 1 tbsp thick curd ½ tsp red chilli powder
Mix chicken, curd, ginger-garlic paste, chilli powder, turmeric, pepper, garam masala, lemon juice, cornflour, rice flour and salt in a bowl, mix well and marinate for at least 30 minutes.
Heat oil in a deep pan and fry the marinated chicken pieces in batches until crisp and deep golden
Remove the chicken and drain it on paper to keep the coating crunchy
In another pan, heat 1 tbsp oil, sauté garlic, green chillies and curry leaves until aromatic
Add curd and chilli powder, toss in the fried chicken and stir quickly until the spicy coating clings to every piece