Indian Chicken 65

Directions

1. 1

   Marinate for real depth of flavor

   Combine the chicken with yogurt, ginger garlic paste, chili powder, and turmeric, massaging the marinade into every piece. Cover and refrigerate for at least 1 hour, or overnight for a deeper, more even heat throughout the meat.

2. 2

   Build a crisp batter coating

   Mix the cornstarch, flour, and egg directly into the marinated chicken, tossing until every piece is evenly coated in a thick, clinging batter - the cornstarch is what gives Chicken 65 its distinctive light, shattering crunch.

3. 3

   Fry until deeply golden

   Heat oil to 350F (175C) and fry the chicken in small batches for 5-6 minutes, until deeply golden brown and cooked through. Frying in batches keeps the oil temperature steady so the coating crisps rather than turns greasy.

4. 4

   Crisp the curry leaves separately

   In a separate pan, heat a small amount of oil and add the curry leaves and sliced green chilies, frying for about 30 seconds until they turn fragrant and audibly crackle - this brief high-heat fry is what releases their essential oils.

5. 5

   Toss everything together fast

   Add the fried chicken straight into the pan with the curry leaves and toss vigorously over high heat for 1-2 minutes so every piece picks up that fragrant, curry-leaf aroma.

6. 6

   Serve immediately while crisp

   Plate and serve right away, while the coating is still audibly crunchy - Chicken 65 loses its signature crispness quickly once it sits.