Spicy Chicken’65

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinate Time: 30 minutes

Total Time: 1 hour

6 Serving

INGREDIENTS

Marinade

• 1 3/4 lbs chicken thighs

• ¼ cup dahi

• 1.5 tbsp ginger garlic paste

• 2 tbsp Kashmiri chili powder

• ½ tsp cumin powder

• ⅛ tsp turmeric

• ¼ tsp garam masala

• ¼ tsp black pepper

• ½ tsp salt

• 1 sprig of curry leaves, chopped

• 2.5 tbsp corn flour

• 3 tbsp rice flour

For Frying

• neutral oil, for frying

• 1 tbsp olive oil

• 1 tbsp ginger garlic paste

• 2 green chilis

• 1 tsp Kashmiri chili powder

• 1 sprig of curry leaves

INSTRUCTIONS

1. Remove the curry leaves from the sprig and stack the leaves on top of each other. Cut them as evenly as possible.

2. Add the dahi, ginger garlic paste, chopped curry leaves, Kashmiri chili powder, cumin powder, garam masala, black pepper, and salt to a bowl. Whisk it together.

3. Remove the fat from the chicken thighs. Cut the thighs into 1-inch cubes. Transfer the cubed chicken to the bowl and toss with the marinade to fully coat it. Cover the chicken and marinate for a minimum of 30 minutes, but ideally for 24 hours for the best flavor.

4. After marinating, add the rice flour and corn flour to the chicken and toss it to coat. The chicken should be fairly dry.

5. Heat neutral oil to deep fry the chicken. Once it reaches 350°F, carefully drop the chicken one by one into the oil, leaving plenty of space between the cubes. After about a minute, toss the chicken and keep frying until it's a deep reddish-brown. The internal temperature should reach 165°F.

6. Remove the chicken with a slotted spoon and allow it to drain on a paper towel.

7. Slice the green chilis at an angle. In a wok or skillet on low to medium heat, add a tablespoon of olive oil. Once hot, add the green chilis, Kashmiri chili powder, ginger garlic paste, and curry leaves. Mix it to temper the chili powder and fry until the curry leaves are crispy. Add more oil as necessary.

8. Add the fried chicken and toss it with the tadka to coat completely, until the chicken is warmed through.

9. Serve the Chicken 65 immediately with sliced red onions and lemon wedges.

AIR FRYER INSTRUCTIONS

1. To make Chicken 65 in an air fryer, drop all the chicken in the air fryer basket with a generous spray of oil and cook it at 350°F for 6-8 minutes, or until the chicken is cooked through and it's crispy.

2. Open the basket and drop in the sliced chilis and curry leaves.

3. Toss it and then cook it for an additional 2-4 minutes until the curry leaves are crispy.