Chicken 65

Method

1. 1

   About Chicken 65: Chicken 65 is a South Indian deep fried chicken snack that is fiery red, crispy and intensely flavoured. The name supposedly refers to either 65 ingredients or the year 1965. It is one of the most popular starters in Indian restaurants.

2. 2

   Cut and score the chicken: Take 500g boneless chicken thighs (thighs are juicier than breast for this dish). Cut into small 3-4cm pieces. The small size ensures they cook through quickly while staying crispy on the outside.

3. 3

   Make the marinade: In a bowl mix 2 tbsp yogurt, 1.5 tsp red chilli powder, 1 tsp kashmiri chilli powder (for deep red colour), 1 tsp coriander powder, half tsp turmeric, 1 tbsp ginger garlic paste, 1 tbsp lemon juice, 1 egg, 2 tbsp cornflour, 2 tbsp rice flour (rice flour makes the coating extra crispy) and salt. Mix everything to a thick paste.

4. 4

   Marinate: Add chicken to the marinade and mix thoroughly so every piece is well coated. Marinate for minimum 2 hours — overnight in the refrigerator gives deeper flavour and more tender chicken.

5. 5

   Heat the oil: Heat oil for deep frying on medium-high heat. The oil must be quite hot for chicken 65 — test by dropping a tiny piece of batter, it should rise immediately and sizzle vigorously.

6. 6

   Fry the chicken: Fry marinated chicken pieces in batches of 8-10 pieces on high heat for 4-5 minutes until completely cooked through, crispy and deeply coloured. Do not crowd the pan. Drain on paper towels.

7. 7

   Make the tempering: Heat 2 tbsp oil in a separate pan. Add 1 tsp mustard seeds, 10-12 curry leaves and 4 dried red chillies. They will pop and sizzle. Add 3 green chillies slit lengthwise.

8. 8

   Final toss: Add the fried chicken to this tempering. Toss vigorously on high heat for 2 minutes. This second cooking in the aromatic oil gives chicken 65 its distinctive flavour that sets it apart from regular fried chicken.

9. 9

   Add the finishing touch: Add 2 tbsp yogurt whisked smooth and a few drops of red food colour if desired. Toss quickly on high heat for 1 minute. The yogurt should coat the chicken and dry out — not remain wet.

10. 10

    Serve: Transfer to a plate, squeeze lemon juice over and garnish with curry leaves and sliced onions. Serve as a starter or snack with mint chutney.