- Boneless Chicken (preferably thigh meat) – 3 pounds
- Salt – 2 teaspoons
- Chilli Powder – 2 teaspoons
- Coriander Powder – 2 teaspoons
- Garam Masala Powder – 2 teaspoons
- Cumin Powder – 1 teaspoon
- Ginger Garlic Paste – 4 tablespoons
- Eggs – 2
- Corn Flour (for binding) – 1 tablespoon
- Rice Flour (for crisper coating) – 1 tablespoon
- Vegetable Oil – 1 tablespoon
- Black Mustard Seeds – 3/4th – 1 teaspoon
- Curry Leaves (chopped) – 15 – 20
- Red Chillies (slit) – 2
Prep the Chicken
Clean and cut the boneless chicken thighs into bite sized chunks. I cut into small cubes, but if you want to cut it any other way – that’s fine too.
However do ensure to cut the chicken into (approximately) same sized pieces. It will make it easier to fry evenly.
Also, I would highly recommend using thigh meat for this dish (or actually for any deep fried chicken dish) because it can sustain higher temperatures without drying out or becoming rubbery in texture.
Once you have cut the chicken into bite sized chunks, it’s time to make the marinade.
Beat 2 eggs, and add ginger garlic paste, and the spices listed in the ingredients (salt, chilli powder, coriander powder, cumin powder, garam masala powder) to it, and mix well.
Now add this mix to the chicken pieces, mix well, and let it marinate for 4-6 hours in the fridge.
Important Note: If you are pressed for time, a 2 hour marination is enough. But once you keep the chicken in the fridge, ensure to take it out, and thaw it for at-least 30 mins at room temperature, before you decide to fry it.
Also remember to add in the corn flour (for binding) and rice flour (for a crispy coating) to the marinated chicken cubes and mix well, before frying.
Technically, you can omit the corn flour, and go with 2 tbsp rice flour instead (for a really crispy chicken 65), especially if you are already using eggs, as it also works as a binding agent that will form a seal to lock in the juices and help the chicken stay deliciously tender.
I personally prefer the texture that a mix of corn flour and rice flour leads to, so I go with that. But feel free to suit yourself.
Fry the Chicken
Heat the oil, and when it comes to temperature, add in the first lot of chicken cubes to fry. However, ensure that you do not add in a whole lot of chicken cubes all together in one lot.
Because this will over-crowd the pot, and will bring down the temperature of oil, which will in turn result in chicken retaining some oil, and not getting the crisp coating which we love.
Once you have fried all the chicken cubes, it’s time for the final tadka or tempering. Technically, this step is optional, but HIGHLY RECOMMENDED.
In a small tadka pan, heat up 1 tbsp oil, add in the mustard seeds, and wait till it starts popping. Once it does, add in the chopped curry leaves, and the slit red chillies, and let it fry till the curry leaves look well roasted.
Putting It All Together
Saute the fried chicken cubes with the tadka for a couple of mins, and turn off the gas.
The crispy crunchy deliciously spicy Chicken 65 is ready to serve!
Pin This for Later: Easy, Crowd-Pleasing Chicken 65 Recipe
- You can always add in red food coloring or even kashmiri chilli powder instead of regular chilli powder for getting that restaurant like red-colored chicken 65. I personally don’t add in food coloring if I can avoid it.