Chicken 65

What Goes With It

• Sliced onion and lemon
• Curd rice
• Cold lager

How to Make Chicken 65

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1. Mix the chicken with the yoghurt, ginger and garlic paste, chilli powder, turmeric, garam masala and salt.

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2. Cover and marinate 30 minutes in the fridge.

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3. Stir in the rice flour, cornflour and egg to make a thick clinging coating.

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4. Heat the oil to 180°C / 355°F.

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5. Fry the chicken in three batches for 5 minutes each, until deep red-brown and firm. Drain on a rack.

   Mark done Start 5 min timer

6. Pour all but 2 tbsp of the oil from the pan.

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7. Drop in the curry leaves, chillies and garlic and fry 15 seconds, until the leaves crackle.

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8. Take the pan off the heat and stir in the finishing yoghurt and lemon juice.

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9. Return the chicken and toss for 30 seconds to coat.

   Mark done Start 30 sec timer

10. Serve at once, while the coating is still crisp.

    Mark done

Related guide: Prep, cook and total time.

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A Few Notes

Rice flour is what makes the crust shatter.

The curry leaf tempering is the dish, not a garnish.

Fry in three batches — crowding steams the coating soft.

If You're Missing Something

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Eat straight away. It will keep 2 days but the crust does not.

Chicken 65: Your Questions Answered

Chicken 65 Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.

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