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Chicken 65

Chicken 65

59 min · 26 min active · makes 4 pieces · ~2.05 kg · Medium

Crispy fried chicken thighs coated in Kashmiri chilli powder and warming spices, finished with scattered curry leaves and green chilli.

Chicken 65

Crispy fried chicken thighs coated in Kashmiri chilli powder and warming spices, finished with scattered curry leaves and green chilli.

Chicken 65

TOTAL TIME

59 min

ACTIVE TIME

26 min

QUANTITY

4 pieces · ~2.05 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

A

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/19

Tools0/15

Ingredients

0/19 gathered · 4 servings

cut into 4 cm pieces800g

20g

6clove

60ml

1piece

2tsp

1tsp

1tsp

1tsp

1tsp

0.5tsp

1.5tsp

1pinch

1piece

40g

30g

as needed

20piece

4piece

	#	Product	Quantity	Notes	State
	1		800g	cut into 4 cm pieces	—
	2		20g	—	—
	3		6clove	—	—
	4		60ml	—	—
	5		1piece	—	—
	6		2tsp	—	—
	7		1tsp	—	—
	8		1tsp	—	—
	9		1tsp	—	—
	10		1tsp	—	—
	11		0.5tsp	—	—
	12		1.5tsp	—	—
	13		1pinch	—	—
	14		1piece	—	—
	15		40g	—	—
	16		30g	—	—
	17		as needed	—	—
	18		20piece	—	—
	19		4piece	—	—

Tools

16 items

Serveware

1 item

Procedure

35 steps

1 of 35

Add the chicken thighs, cut into 4 cm pieces, to the large mixing bowl.

Boneless chicken thighs · 800 g

⏱ 10s

ResultBoneless chicken thighs

2 of 35

Scrape the skin from the ginger with the edge of a peeler.

Ginger · 20 g

⏱ 20s

ResultPeeled ginger

3 of 35

Grate the peeled ginger finely on the grater directly over the board.

Peeled ginger · step 2

⏱ 30s

ResultGrated gingerused in step 7

4 of 35

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel away the skin and discard it.

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic cloves

5 of 35

Rock the knife back and forth over the peeled garlic cloves until they are finely minced.

Peeled garlic cloves · step 4

⏱ 40s

ResultFinely minced garlic

6 of 35

Scrape the minced garlic into the bowl with the chicken.

Finely minced garlic · step 5

⏱ 8s

ResultBoneless chicken thighs and finely minced garlic

7 of 35

Scrape the grated ginger into the bowl with the chicken.

Grated ginger · step 3

⏱ 8s

ResultBoneless chicken thighs and finely minced garlic and grated ginger

8 of 35

Spoon the yoghurt into the bowl.

Plain yoghurt · 60 ml

⏱ 8s

ResultBoneless chicken thigh mixture

9 of 35

Crack the egg into the bowl, discarding the shell.

Egg · 1 piece

⏱ 8s

ResultBoneless chicken thigh and egg mixture

10 of 35

Add the Kashmiri red chilli powder to the bowl.

Kashmiri chilli powder · 2 tsp

⏱ 5s

ResultBoneless chicken thigh and egg mixture

11 of 35

Add the red chilli powder to the bowl.

Chilli powder · 1 tsp

⏱ 5s

ResultBoneless chicken thigh and egg mixture

12 of 35

Add the ground black pepper to the bowl.

Ground black pepper · 1 tsp

⏱ 5s

ResultBoneless chicken thigh and egg mixture

13 of 35

Add the ground cumin to the bowl.

Ground cumin · 1 tsp

⏱ 5s

ResultBoneless chicken thigh and egg mixture

14 of 35

Add the garam masala to the bowl.

Garam masala · 1 tsp

⏱ 5s

ResultBoneless chicken thigh and egg mixture

15 of 35

Add the ground turmeric to the bowl.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultBoneless chicken thigh and egg mixture

16 of 35

Add the salt to the bowl.

Salt · 1.5 tsp

⏱ 5s

ResultBoneless chicken thigh and egg mixture

17 of 35

Add the red food colouring to the bowl.

Red food colouring · 1 pinch

⏱ 5s

ResultBoneless chicken thigh and egg mixture

18 of 35

Halve the lemon and squeeze the juice through a citrus juicer into the bowl, catching any pips.

Lemon · 1 piece

⏱ 15s

ResultBoneless chicken thigh and egg mixture

19 of 35

Add the cornflour to the bowl.

Cornflour · 40 g

⏱ 8s

ResultBoneless chicken thigh and egg mixture

20 of 35

Add the plain flour to the bowl.

Plain flour · 30 g

⏱ 8s

ResultBoneless chicken thigh and egg mixture

21 of 35

Use your hands to massage and squeeze all the ingredients firmly into the chicken pieces until every surface is evenly coated and no dry flour remains.

⏱ 1 min

ResultMarinated chicken

22 of 35

Stretch cling film tightly over the bowl to cover it.

⏱ 10s

23 of 35

Put the covered bowl into the refrigerator.

⏱ 5s

ResultMarinated chicken

24 of 35

Leave the chicken to marinate in the refrigerator for at least 30 minutes.

⏱ 30 min

ResultChilled chicken

25 of 35

Take the bowl out of the refrigerator.

⏱ 5s

ResultChilled chickenused in step 28

26 of 35

Pour the neutral oil for deep-frying into the deep heavy-based saucepan to a depth of about 8 cm. It should come no more than halfway up the sides.

Neutral oil · 800 ml

⏱ 10s

ResultNeutral oil

27 of 35

Set the pan over a medium-high heat and bring the oil to 175 °C, checking with a thermometer.

⏱ 4 min

ResultHot frying oil

28 of 35

Fry the marinated chicken in 2 batches: lower the pieces into the hot oil with tongs and fry each batch for 6–7 minutes, turning occasionally, until deep red and crisp. Check the thickest piece reads 74 °C on a thermometer.

Chilled chicken · step 25

⏱ 14 min

ResultDeep-fried chicken

29 of 35

Lift the deep-fried chicken pieces out with the tongs onto the wire rack set over a baking tray to drain.

Deep-fried chicken · step 28

⏱ 15s

ResultDeep-fried chickenused in step 34

30 of 35

Add the neutral oil for tempering to the large frying pan.

Neutral oil · 2 tbsp

⏱ 8s

ResultNeutral oil

31 of 35

Set the frying pan over a medium-high heat until the oil shimmers.

⏱ 1 min

ResultNeutral oil

32 of 35

Add the curry leaves to the hot oil and fry, standing back as they splutter, for about 20–30 seconds until they crisp up.

Curry leaf · 20 piece

⏱ 30s

ResultFried curry leaves

33 of 35

Add the green chillies, split lengthways, to the pan and fry for 30 seconds until they blister slightly at the edges.

Green chilli · 4 piece

⏱ 30s

ResultTempered curry leaves and chillies

34 of 35

Tip the fried chicken pieces into the frying pan with the tempered leaves and chillies.

Deep-fried chicken · step 29

⏱ 10s

ResultDeep-fried chicken and tempered curry leaves and chillies

35 of 35

Toss everything together vigorously with tongs over the heat for 30 seconds so the chicken is coated in the fragrant oil and well mixed with the leaves and chillies.

⏱ 30s

ResultChicken 65

Total Time59 min

#	Product	Tool	Action
1	800 g		Add the chicken thighs, cut into 4 cm pieces, to the large mixing bowl.⏱ 10sResultBoneless chicken thighs
2	20 g		Scrape the skin from the ginger with the edge of a peeler.⏱ 20sResultPeeled ginger
3	Peeled gingerstep 2		Grate the peeled ginger finely on the grater directly over the board.⏱ 30sResultGrated gingerused in step 7
4	6 clove		Crush each garlic clove flat with the side of the knife to loosen the skin, then peel away the skin and discard it.⏱ 30sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4		Rock the knife back and forth over the peeled garlic cloves until they are finely minced.⏱ 40sResultFinely minced garlic
6	Finely minced garlicstep 5		Scrape the minced garlic into the bowl with the chicken.⏱ 8sResultBoneless chicken thighs and finely minced garlic
7	Grated gingerstep 3		Scrape the grated ginger into the bowl with the chicken.⏱ 8sResultBoneless chicken thighs and finely minced garlic and grated ginger
8	60 ml		Spoon the yoghurt into the bowl.⏱ 8sResultBoneless chicken thigh mixture
9	1 piece		Crack the egg into the bowl, discarding the shell.⏱ 8sResultBoneless chicken thigh and egg mixture
10	2 tsp		Add the Kashmiri red chilli powder to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
11	1 tsp		Add the red chilli powder to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
12	1 tsp		Add the ground black pepper to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
13	1 tsp		Add the ground cumin to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
14	1 tsp		Add the garam masala to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
15	0.5 tsp		Add the ground turmeric to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
16	1.5 tsp		Add the salt to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
17	1 pinch		Add the red food colouring to the bowl.⏱ 5sResultBoneless chicken thigh and egg mixture
18	1 piece		Halve the lemon and squeeze the juice through a citrus juicer into the bowl, catching any pips.⏱ 15sResultBoneless chicken thigh and egg mixture
19	40 g		Add the cornflour to the bowl.⏱ 8sResultBoneless chicken thigh and egg mixture
20	30 g		Add the plain flour to the bowl.⏱ 8sResultBoneless chicken thigh and egg mixture
21	—		Use your hands to massage and squeeze all the ingredients firmly into the chicken pieces until every surface is evenly coated and no dry flour remains.⏱ 1 minResultMarinated chicken
22	—		Stretch cling film tightly over the bowl to cover it.⏱ 10s
23	—		Put the covered bowl into the refrigerator.⏱ 5sResultMarinated chicken
24	—		Leave the chicken to marinate in the refrigerator for at least 30 minutes.⏱ 30 minResultChilled chicken
25	—		Take the bowl out of the refrigerator.⏱ 5sResultChilled chickenused in step 28
26	800 ml		Pour the neutral oil for deep-frying into the deep heavy-based saucepan to a depth of about 8 cm. It should come no more than halfway up the sides.⏱ 10sResultNeutral oil
27	—		Set the pan over a medium-high heat and bring the oil to 175 °C, checking with a thermometer.⏱ 4 minResultHot frying oil
28	Chilled chickenstep 25		Fry the marinated chicken in 2 batches: lower the pieces into the hot oil with tongs and fry each batch for 6–7 minutes, turning occasionally, until deep red and crisp. Check the thickest piece reads 74 °C on a thermometer.⏱ 14 minResultDeep-fried chicken
29	Deep-fried chickenstep 28		Lift the deep-fried chicken pieces out with the tongs onto the wire rack set over a baking tray to drain.⏱ 15sResultDeep-fried chickenused in step 34
30	2 tbsp		Add the neutral oil for tempering to the large frying pan.⏱ 8sResultNeutral oil
31	—		Set the frying pan over a medium-high heat until the oil shimmers.⏱ 1 minResultNeutral oil
32	20 piece		Add the curry leaves to the hot oil and fry, standing back as they splutter, for about 20–30 seconds until they crisp up.⏱ 30sResultFried curry leaves
33	4 piece		Add the green chillies, split lengthways, to the pan and fry for 30 seconds until they blister slightly at the edges.⏱ 30sResultTempered curry leaves and chillies
34	Deep-fried chickenstep 29		Tip the fried chicken pieces into the frying pan with the tempered leaves and chillies.⏱ 10sResultDeep-fried chicken and tempered curry leaves and chillies
35	—		Toss everything together vigorously with tongs over the heat for 30 seconds so the chicken is coated in the fragrant oil and well mixed with the leaves and chillies.⏱ 30sResultChicken 65
Total Time			59 min

Serving

Pile the Chicken 65 onto a large serving plate, making sure the curry leaves and chillies are scattered over the top.

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	773kcal
	42g
	57g
	11g
	24g
	2g
	3g
	1,108mg

Ingredients0/19

Tools0/15

Recipe

Chicken 65

Crispy fried chicken thighs coated in Kashmiri chilli powder and warming spices, finished with scattered curry leaves and green chilli.

What you’ll doYou will coat chicken thighs in a yoghurt and spice marinade, then refrigerate for at least 30 minutes. After marinating, you will deep-fry the chicken in batches until crisp, then finish it by tossing with fried curry leaves and green chillies in a hot pan.

Serves4

Total59 min

LevelMedium

Ingredients

Boneless chicken thighs, cut into 4 cm pieces800 g
Ginger20 g
Garlic6 clove
Plain yoghurt60 ml
Egg1 piece
Kashmiri chilli powder2 tsp
Chilli powder1 tsp
Ground black pepper1 tsp
Ground cumin1 tsp
Garam masala1 tsp
Ground turmeric0.5 tsp
Salt1.5 tsp
Red food colouring1 pinch
Lemon1 piece
Cornflour40 g
Plain flour30 g
Neutral oilas needed
Curry leaf20 piece
Green chilli4 piece

Tools

SpoonTongsDeep heavy based saucepanLarge mixing bowlLarge frying panChef's knifeWire rackCling filmCitrus juicerRefrigeratorLarge serving plateGraterCooking thermometerPeelerChopping boardThermometer

Method

1

Add the chicken thighs, cut into 4 cm pieces, to the large mixing bowl.

10sLarge mixing bowlBoneless chicken thighs · 800 g

2

Scrape the skin from the ginger with the edge of a peeler.

20sChopping board, PeelerGinger · 20 g

3

Grate the peeled ginger finely on the grater directly over the board.

Result · Grated ginger · used in step 7

30sChopping board, GraterPeeled ginger · step 2

4

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel away the skin and discard it.

30sChopping board, Chefs knifeGarlic · 6 clove

5

Rock the knife back and forth over the peeled garlic cloves until they are finely minced.

40sChopping board, Chefs knifePeeled garlic cloves · step 4

6

Scrape the minced garlic into the bowl with the chicken.

8sLarge mixing bowlFinely minced garlic · step 5

7

Scrape the grated ginger into the bowl with the chicken.

8sLarge mixing bowlGrated ginger · step 3

8

Spoon the yoghurt into the bowl.

8sLarge mixing bowl, SpoonPlain yoghurt · 60 ml

9

Crack the egg into the bowl, discarding the shell.

8sLarge mixing bowlEgg · 1 piece

10

Add the Kashmiri red chilli powder to the bowl.

5sLarge mixing bowlKashmiri chilli powder · 2 tsp

11

Add the red chilli powder to the bowl.

5sLarge mixing bowlChilli powder · 1 tsp

12

Add the ground black pepper to the bowl.

5sLarge mixing bowlGround black pepper · 1 tsp

13

Add the ground cumin to the bowl.

5sLarge mixing bowlGround cumin · 1 tsp

14

Add the garam masala to the bowl.

5sLarge mixing bowlGaram masala · 1 tsp

15

Add the ground turmeric to the bowl.

5sLarge mixing bowlGround turmeric · 0.5 tsp

16

Add the salt to the bowl.

5sLarge mixing bowlSalt · 1.5 tsp

17

Add the red food colouring to the bowl.

5sLarge mixing bowlRed food colouring · 1 pinch

18

Halve the lemon and squeeze the juice through a citrus juicer into the bowl, catching any pips.

15sLarge mixing bowl, Citrus juicerLemon · 1 piece

19

Add the cornflour to the bowl.

8sLarge mixing bowlCornflour · 40 g

20

Add the plain flour to the bowl.

8sLarge mixing bowlPlain flour · 30 g

21

Use your hands to massage and squeeze all the ingredients firmly into the chicken pieces until every surface is evenly coated and no dry flour remains.

1 minLarge mixing bowl

22

Stretch cling film tightly over the bowl to cover it.

10sLarge mixing bowl, Cling film

23

Put the covered bowl into the refrigerator.

5sLarge mixing bowl, Refrigerator

24

Leave the chicken to marinate in the refrigerator for at least 30 minutes.

30 minLarge mixing bowl

25

Take the bowl out of the refrigerator.

Result · Chilled chicken · used in step 28

5sLarge mixing bowl, Refrigerator

26

Pour the neutral oil for deep-frying into the deep heavy-based saucepan to a depth of about 8 cm. It should come no more than halfway up the sides.

10sDeep heavy based saucepanNeutral oil · 800 ml

27

Set the pan over a medium-high heat and bring the oil to 175 °C, checking with a thermometer.

4 minDeep heavy based saucepan, Thermometer

28

Fry the marinated chicken in 2 batches: lower the pieces into the hot oil with tongs and fry each batch for 6–7 minutes, turning occasionally, until deep red and crisp. Check the thickest piece reads 74 °C on a thermometer.

14 minDeep heavy based saucepan, Tongs, ThermometerChilled chicken · step 25

29

Lift the deep-fried chicken pieces out with the tongs onto the wire rack set over a baking tray to drain.

Result · Deep-fried chicken · used in step 34

15sWire rack, TongsDeep-fried chicken · step 28

30

Add the neutral oil for tempering to the large frying pan.

8sLarge frying panNeutral oil · 2 tbsp

31

Set the frying pan over a medium-high heat until the oil shimmers.

1 minLarge frying pan

32

Add the curry leaves to the hot oil and fry, standing back as they splutter, for about 20–30 seconds until they crisp up.

30sLarge frying panCurry leaf · 20 piece

33

Add the green chillies, split lengthways, to the pan and fry for 30 seconds until they blister slightly at the edges.

30sLarge frying panGreen chilli · 4 piece

34

Tip the fried chicken pieces into the frying pan with the tempered leaves and chillies.

10sLarge frying panDeep-fried chicken · step 29

35

Toss everything together vigorously with tongs over the heat for 30 seconds so the chicken is coated in the fragrant oil and well mixed with the leaves and chillies.

30sLarge frying pan, Tongs

36

Pile the Chicken 65 onto a large serving plate, making sure the curry leaves and chillies are scattered over the top.

Result · Chicken 65

15sLarge serving plateChicken 65 · step 35

Printed 11 October 2026