Chicken 65

Ingredients

• 1/4 cup plain whole-milk strained (Greek-style) yogurt (such a Fage)
• 1 large egg
• 2 tablespoons ginger-garlic paste (see Note)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1 teaspoon Kashmiri chili powder (such as Burlap and Barrel)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons fresh lemon juice, divided
• 20 curry leaves (from 2 large curry sprigs), divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
• Neutral cooking oil (such as canola oil)
• 1/2 cup cornstarch
• 4 large garlic cloves, thinly sliced (about 3 tablespoons)
• 1 Fresno chile, seeded and thinly sliced (about 2 tablespoons)
• 1 serrano chile, seeded and thinly sliced (about 2 1/2 tablespoons)
• Red onion slices, lemon wedges

Steps

1. Whisk yogurt, egg, ginger-garlic paste, salt, chili powder, coriander, cumin, and 1 tablespoon lemon juice in a medium bowl until thoroughly combined. Finely chop 6 of the curry leaves; stir into yogurt mixture. Stir in chicken until all pieces are coated with marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Pour oil into a large Dutch oven to a depth of at least 1 inch. Heat over medium-high to 335°F. Meanwhile, line a baking sheet with a wire rack, and set aside. Remove chicken from refrigerator; add cornstarch to chicken mixture, and stir until all chicken pieces are coated.
3. Once oil reaches 335°F, working in 2 batches, carefully add half of coated chicken pieces, a few at a time, to Dutch oven. Reduce heat to medium (maintaining a temperature around 315°F); cook, undisturbed, until coating adheres to chicken and is lightly browned, 1 to 2 minutes. Stir and turn chicken pieces; continue cooking, stirring often, until chicken is well browned and a thermometer inserted into thickest portion of chicken registers 165°F, 3 to 4 minutes. Transfer to the prepared baking sheet. Allow oil temperature to return to 335°F, if needed; repeat frying process with remaining chicken pieces.
4. Once all chicken is cooked, transfer 2 tablespoons hot frying oil to a large skillet over medium. Stir in garlic and remaining about 14 curry leaves; cook, stirring constantly, until garlic is fragrant and curry leaves are crisp, 1 to 2 minutes. Stir in fresno and serrano chiles and remaining 1 tablespoon lemon juice; cook, stirring often, until chiles are fragrant, about 30 seconds. Add cooked chicken; toss and stir until chicken is coated with curry leaf mixture and is warmed through, about 1 minute. Transfer to a plate, and season with additional salt to taste. Garnish with red onion slices and lemon wedges; serve hot. Recipe developed by Renu Dhar