Chicken 65 with Veg Fried Rice

Instructions

1. 1

   Prepare the Chicken Marinade

   • In a large mixing bowl, combine the chicken cubes, ginger garlic paste, whisked curd, lemon juice, Kashmiri red chili powder, garam masala, turmeric powder, black pepper, and salt.
   • Add the corn flour, rice flour, and egg white (if using). For the classic vibrant color, add the red food color.
   • Mix thoroughly until every piece of chicken is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours.
2. 2

   Deep Fry the Chicken

   • Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat until it reaches approximately 175°C (350°F).
   • Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
   • Fry for about 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
   • Using a slotted spoon, remove the fried chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3. 3

   Temper and Finish the Dish

   • In a separate small pan or wok, heat 1 tbsp of oil over medium heat.
   • Add the finely chopped garlic and sauté for about 30 seconds until it becomes fragrant.
   • Add the slit green chilies and fresh curry leaves. Stand back as they will splutter. Sauté for another 30-45 seconds until the curry leaves turn crisp.
   • Add the fried chicken pieces to the pan and toss everything together for 1-2 minutes, ensuring the chicken is well-coated with the aromatic tempering.
   • Turn off the heat.
4. 4

   Serve

   • Transfer the Chicken 65 to a serving platter.
   • Garnish with fresh onion rings and lemon wedges on the side.
   • Serve immediately while it's hot and crispy.