Indian Chicken 65 Recipe

Chicken: Boneless pieces cut into small sizes for even cooking.

Cornflour: Helps in giving a crispy coating to the chicken.

All-purpose flour: Adds to the crispiness and helps bind the marinade.

Red chili powder: Provides the necessary heat and color to the dish.

Ginger-garlic paste: Adds a robust flavor and aroma.

Salt: Enhances the overall taste of the dish.

Lemon juice: Adds a tangy flavor and helps tenderize the chicken.

Yogurt: Acts as a base for the marinade, making the chicken tender and juicy.

Cumin powder: Adds a warm, earthy flavor.

Coriander powder: Provides a citrusy and slightly sweet flavor.

Garam masala: A blend of spices that adds depth and complexity to the dish.

Curry leaves: Used for garnishing, adding a unique aroma and flavor.

Oil: Used for deep frying the chicken pieces until golden brown and crispy.

When marinating the chicken, ensure that the yogurt and spices are evenly distributed by massaging the mixture into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful and tender dish. Additionally, letting the marinated chicken rest in the refrigerator for a few hours, or even overnight, can enhance the taste and texture even further.

• chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar texture and absorbs flavors well.

• cornflour - Substitute with rice flour: Rice flour can provide a similar crispiness when frying.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour adds a nutty flavor and is gluten-free.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and spice.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Fresh ingredients can provide a more intense flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the dish.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.

• yogurt - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness, suitable for dairy-free diets.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor profile.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor.

• garam masala - Substitute with curry powder: Curry powder can offer a similar blend of spices, though the flavor profile may vary slightly.

• curry leaves - Substitute with bay leaves: Bay leaves provide a different but complementary aromatic flavor.

• oil - Substitute with ghee: Ghee offers a rich, buttery flavor and is traditional in Indian cooking.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the cooled chicken pieces into an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding.
• Place a layer of parchment paper between the chicken pieces to prevent them from sticking together.
• Store the container in the refrigerator if you plan to consume the chicken within 2-3 days. For longer storage, place the container in the freezer.
• For freezing, ensure the container is tightly sealed to prevent freezer burn. You can also use heavy-duty freezer bags, squeezing out as much air as possible before sealing.
• Label the container or bag with the date to keep track of freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• Reheat the chicken in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through. This helps retain the crispiness.
• Alternatively, you can reheat the chicken in a skillet over medium heat, adding a little oil if necessary to prevent sticking.
• Avoid microwaving, as it can make the chicken rubbery and less crispy.

• Preheat your oven to 350°F (175°C). Place the leftover chicken 65 on a baking sheet lined with parchment paper. Cover the chicken with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• For a quick reheat, use a microwave. Place the chicken 65 on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Once hot, add the chicken 65 pieces and stir occasionally until they are heated through and regain some of their crispiness.

• For an air fryer, preheat it to 350°F (175°C). Place the chicken 65 pieces in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.

• To retain the original texture, use a toaster oven. Preheat it to 350°F (175°C). Place the chicken 65 on a baking tray and cover with aluminum foil. Heat for 10-12 minutes or until warmed through.

• Mixing bowl: A large bowl used to combine and marinate the chicken with all the spices and ingredients.

• Deep fryer: A kitchen appliance used to heat oil and deep fry the marinated chicken pieces until they are golden brown and crispy.

• Deep pan: An alternative to a deep fryer, used to heat oil and fry the chicken pieces.

• Tongs: A tool used to handle the chicken pieces while frying and to remove them from the hot oil.

• Paper towels: Used to drain the excess oil from the fried chicken pieces.

• Measuring spoons: Used to measure out the spices, salt, lemon juice, and other ingredients accurately.

• Knife: Used to cut the chicken into small pieces.

• Cutting board: A surface used to cut the chicken safely.

• Spatula: Used to mix the ingredients in the mixing bowl thoroughly.

• Serving plate: Used to serve the fried chicken pieces garnished with curry leaves.

Prepare ingredients in advance: Measure and mix spices and marinade ingredients ahead of time to streamline the process.

Use pre-cut chicken: Purchase boneless chicken that's already cut into small pieces to save prep time.

Marinate overnight: Let the chicken marinate overnight in the refrigerator to enhance flavor and save time on the day of cooking.

Batch frying: Fry the chicken in batches to ensure even cooking and reduce overall frying time.

Use a deep fryer: A deep fryer can maintain consistent oil temperature, speeding up the frying process.