Chicken 65 recipe
 This spicy chicken is cooled with a fresh, creamy green dressing. To make it into a main course, wrap it in a paratha or serve over rice. 1 tbsp garlic paste 1 tbsp ginger paste ½ tsp salt1 tsp white pepper 2 tbsp curry powder ½ tsp ground turmeric ½ tsp chilli powder1 tbsp paprika 1 lemon, juice only2 tbsp sunflower oil, plus extra for shallow frying2 tbsp cornflour 600g/1lb 5oz chicken thighs, boneless, skin removed, cut into 2cm/¾in cubes 1 tbsp garlic paste 1 tbsp ginger paste ½ tsp salt 1 tsp white pepper 2 tbsp curry powder ½ tsp ground turmeric ½ tsp chilli powder 1 tbsp paprika 1 lemon, juice only 2 tbsp sunflower oil, plus extra for shallow frying 2 tbsp cornflour 600g/1lb 5oz chicken thighs, boneless, skin removed, cut into 2cm/¾in cubes 10g fresh mint leaves10g fresh coriander leavessmall handful spinach leaves1 green chilli (optional)1 tbsp garlic paste 1 tbsp ginger paste 1 lime, juice only½ tsp ground cumin ½ tsp salt2 tbsp Greek-style yoghurt 10g fresh mint leaves 10g fresh coriander leaves small handful spinach leaves 1 green chilli (optional) 1 tbsp garlic paste 1 tbsp ginger paste 1 lime, juice only ½ tsp ground cumin ½ tsp salt 2 tbsp Greek-style yoghurt 2–3 tbsp sunflower oil1 tsp cumin seeds ½ tsp black mustard seeds 4 dried red chillies, cut in half and seeds removed10 curry leaves 1 tbsp garlic paste 1 tbsp ginger paste 1 red onion, finely sliced2 tbsp Greek-style yoghurt 1 tbsp tomato purée 2–3 tbsp sunflower oil 1 tsp cumin seeds ½ tsp black mustard seeds 4 dried red chillies, cut in half and seeds removed 10 curry leaves 1 tbsp garlic paste 1 tbsp ginger paste 1 red onion, finely sliced 2 tbsp Greek-style yoghurt 1 tbsp tomato purée Method To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well.Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken.Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing. To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well. Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken. Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken. Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing. Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing.