Chicken 65 is an Indian restaurant favorite: a spicy, tender, and tangy chicken dish with a complex flavor that makes you wonder how it’s made. Warning: it’s not the simplest procedure. Chicken is battered, then fried, then wok-fried with a blend of spices and herbs to give it a complicated taste. Serve this dish as an appetizer over a bed of red onions, or as a main dish, with roti or rice.
1 package of boneless, skinless chicken thighs (or breasts) about 1.3-1.5 lbs
1/4 cup corn starch
1 teaspoon salt
1 tablespoon ginger-garlic paste
3 cloves garlic (chopped)
1 inch ginger (grated)
5-6 curry leaves
2 serrano or long green chilies (sliced)
1 teaspoon cumin seeds
2 teaspoons ground cumin
2 teaspoons red chili powder
1/2 teaspoon pepper powder
1 tablespoon chili garlic sauce
1 tablespoon ketchup
1/2 teaspoon salt
juice of one lime
squeeze of red food coloring
1/2 cup water
Clean chicken by removing excess fat from chicken thighs. Cut into one-inch pieces. Season with 1 teaspoon salt, and 1 tablespoon ginger garlic paste. Add corn starch and one egg, and then mix thoroughly with hands. Heat about 3 inches of oil in small pot for frying over medium heat. Once oil has heated, add chicken in batches, being careful not to crowd. Cook until browned. Once chicken has cooked, set aside on a plate lined with paper towels.
To prepare sauce coating, heat 3 tablespoons of vegetable oil in a wok. Add cumin seeds and fry over medium heat. After 1-2 minutes, add chopped ginger, garlic, and chilies. Then add 5-6 curry leaves and fry. Next, add the cumin powder, red chili powder, salt and pepper powder. Fry for one minute before adding chili-garlic sauce and ketchup. After 1-2 minutes, add red-food coloring and water, toss, then add cooked chicken and toss for 1-2 minutes until chicken is coated with sauce and red in color. Squeeze lime juice over the top and serve.