Chicken 65 | Indian Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Aug 20, 2025
Ingredients (23)
Marinade
Dredge
Sauce
Directions
Cut chicken (4) into 1 inch pieces and combine with garlic (4 cloves), curry leaves (2 sprigs), yogurt (¼ cup), Kashmiri chili powder (2 tsp), garam masala (1 tsp), kosher salt (5 Tbsp), and the zest (1 lime) and juice (1 lime)juice of one lime. Let marinate for at least 1 hour in the refrigerator, ideally overnight.
In a heavy bottomed pot, heat vegetable oil (2 quarts) over medium high heat to 350°F.
In a separate mixing bowl, start your sauce by combining water (2 Tbsp), Kashmiri chili powder (2 tsp), lime juice (1 tsp), kosher salt (1 tsp), cracked pepper (½ tsp) and stir together. Set aside for later.
Add corn starch (5 Tbsp), rice flour (2 Tbsp), and egg white (1) to marinated chicken (4) and mix well to create a batter.
In batches, gently lower battered chicken (4) pieces into the hot oil (2 quarts) and fry for 3-4 minutes or until golden brown. Remove chicken from oil using a mesh strainer and transfer to a wire rack-lined baking sheet. Season with kosher salt. Repeat this step for all chicken.
Turn off the heat on the hot oil. Add curry leaves (4 leaves) and split and deseeded Thai chilis (3) to the oil and fry until the curry leaves are crisp and Thai chilis are blistered.
In a wok set over a medium flame, heat vegetable oil (1 Tbsp). Add curry leaves (2 sprigs), Thai chilis (4–6), and garlic (4 cloves) and saute until the curry leaves begin to get crisp. Be careful not to burn your garlic during this step.
Once your vegetables are sauteed, slide them to the side of the wok using a spatula and add the sauce. Let cook over medium heat until the water has evaporated and you are left with a paste in the pan.
Add fried chicken to the pan and toss well to fully coat the chicken. Garnish with fried curry leaves (4 leaves) and fried Thai chili (3).
