Hyderabadi Chicken 65

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken cubes with ginger garlic paste, 3 tbsp of curd, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, cornflour, rice flour, the beaten egg, and salt.
   • Mix thoroughly until each piece of chicken is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 30 minutes. For a more tender and flavorful result, 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. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
   • Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for about 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
   • Using a slotted spoon, remove the fried chicken and place it on a wire rack to drain excess oil and maintain crispness.
3. 3

   Prepare the Tempering (Tadka)

   • In a separate wide pan or wok, heat 2 tbsp of oil over medium heat.
   • Add the finely chopped garlic and sauté for about 30 seconds until it becomes fragrant and lightly golden.
   • Add the slit green chilies and curry leaves. Sauté for another 30-45 seconds until the curry leaves turn crisp and aromatic.
4. 4

   Toss and Finish

   • Reduce the heat to the lowest setting. In a small bowl, whisk the remaining 2 tbsp of curd until smooth to prevent lumps.
   • Pour the whisked curd into the pan and stir continuously and quickly for about 30 seconds. This rapid stirring on low heat is key to preventing the curd from curdling.
   • Immediately add the fried chicken pieces to the pan.
   • Gently toss everything together for 1-2 minutes until the chicken is well-coated with the tempering mixture.
   • Turn off the heat.
5. 5

   Serve

   • Transfer the Hyderabadi Chicken 65 to a serving platter.
   • Garnish with fresh curry leaves, thinly sliced onions, and lemon wedges on the side.
   • Serve immediately while it's hot and crispy.