Recipe: (Printable Recipe)

6 boneless, skinless chicken thighs (around 1 kg)Oil, to deep fry 

Marinade: 

1 tablespoon Kashmiri chilli powder *see notes1/2 teaspoon ground corianderJuice of half a lemon (2 - 3 tablespoons) 2 cloves garlic, crushed1 inch piece of ginger, gratedFresh ground pepperSalt to taste

Seasoned Crisp Coating: 

5 tablespoons cornstarch (cornflour)2 tablespoons plain flour1 tablespoon rice flour (optional) 1 teaspoon Kashmiri chilli powderSalt and pepper to taste1 egg, beaten 

Yogurt Sauce: 

1/2 cup Greek style yogurt1 - 2 tablespoons Kashmiri chilli powder (or to taste)1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon freshly ground black pepperJuice of half a lemon3 tablespoons unscented oil (I use canola) 2 cloves garlic, finely chopped1 inch piece of ginger, finely chopped2 hot, green birds eye chillies, whole or slit lengthwaysPinch of sugarSalt to taste 

Fresh chopped cilantro, to garnishLemon or lime wedges, to serve

Method: 

Cut the chicken thighs into bite sized pieces, 3 - 4 pieces per thigh, depending on how big the thighs are.

Whisk together all the ingredients for the marinade. Season to taste, and rub the marinade into the chicken pieces. Refrigerate and marinate for at least 1 hour. 

Bring the chicken pieces back to room temperature.

Heat the oil for deep frying, in a small, deep pot. I like to deep fry the chicken pieces at 375 F.

Place all the ingredients for the seasoned coating in a large bowl, and mix well. Place the beaten egg in another bowl.  

Dip each of the chicken pieces into the beaten egg, then dredge in the seasoned flour mixture. Very gently, lower the coated chicken pieces into the hot oil (4 - 5 pieces at a time), and fry for 5 - 7 minutes, until crisp and just cooked through. Remove on to absorbent kitchen paper, drain and let cool a little.

(These pieces are mighty tasty right now, but for traditional Chicken 65, follow the next steps)

Whisk together the yogurt, Kashmiri chilli powder, ground cumin and coriander, black pepper and lemon juice. Taste and season with a little salt.

Heat about 3 tablespoons of unscented oil  in a saute pan or a wok. When hot, add the chopped garlic, ginger and green chillies. Fry for about 30 seconds, being careful not to let the garlic burn.

Add the fried chicken pieces to the pan, and toss through. Pour in the yogurt sauce, and stir fry on a high heat, until the yogurt is absorbed

into the chicken and the dish is fairly dry. Taste and season with a pinch of sugar and more salt, if required.

Serve hot as an appetizer, garnished with fresh cilantro and lemon or lime wedges.

Another fried chicken reciepe

Add thisIngredientsServes: 4 

3 teaspoons Corriander powder 1 teaspoon Red chili powder 1/2 teaspoon Turmeric powder 1 teaspoon garam masala 1/2 teaspoon Black pepper powder 3/4 teaspoon Powdered Fennel seeds 10-12 Curry leaves Salt to taste 2 tablespoons Lime juice 500 gms Chicken pieces, medium sized 3-4 tablespoons Oil for shallow frying 2 Sallots, chopped lengthwise

DirectionsPrep:15min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 1. Mix coriander powder, red chili powder, turmeric powder, garam masala, pepper

powder, fennel powder, 3-4 curry leaves, salt and lime juice well.2. Marinate the chicken well with the above mixture. Keep aside for 2 hours.3. Heat oil in a shallow pan. Add curry leaves and red onions, roast and keep aside. Now

put in the chicken pieces and fry each side well . Garnish with roasted curry leaves and onions.