Step 1: Marination
1. In a bowl, combine boneless chicken pieces with ginger garlic paste, red chili powder, turmeric powder, garam masala, and salt.
2. Mix well until the chicken pieces are coated evenly with the spices.
3. Allow the chicken to marinate for at least 30 minutes to 1 hour.

Step 2: Batter Preparation
1. In a separate bowl, combine all-purpose flour, cornflour, rice flour, red chili powder, turmeric powder, and salt.
2. Gradually add water to the dry ingredients while whisking continuously until a smooth batter is formed.
3. The batter should have a thick consistency, similar to pancake batter. Adjust the water quantity accordingly.

Step 3: Frying the Chicken
1. Heat oil in a deep frying pan or kadhai over medium-high heat.
2. Once the oil is hot, take a marinated chicken piece and dip it into the batter, ensuring it is coated well.
3. Gently drop the chicken piece into the hot oil. Repeat with a few more chicken pieces, but do not overcrowd the pan.
4. Fry the chicken pieces until they turn golden brown and crispy. Flip them occasionally for even frying.
5. Remove the fried chicken pieces from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
6. Repeat the frying process with the remaining marinated chicken pieces.

Step 4: Tempering
1. Heat a small pan and add oil to it.
2. Add mustard seeds and let them splutter.
3. Then, add curry leaves and slit green chilies to the pan.
4. Sauté for a minute until the curry leaves turn crispy.

Step 5: Final Touch
1. Transfer the fried chicken pieces to a serving dish.
2. Pour the prepared tempering over the chicken pieces.
3. Toss the chicken gently to coat it with the tempering.
4. Garnish with freshly chopped coriander leaves.
5. Serve hot as an appetizer or as a side dish with steamed rice or roti.

Note: Chicken 65 is typically spicy. Adjust the amount of red chili powder and green chilies according to your taste preference.

Substitutions/Alterations for Chicken 65 in Indian Cuisine:

1. Chicken: Substitute with tofu or paneer (Indian cottage cheese). Adjust cooking time for tofu as it requires less time to cook than chicken.

2. Red chili powder: Substitute with cayenne pepper or paprika. Adjust quantity based on desired spiciness.

3. Ginger-garlic paste: Substitute with equal parts of finely minced ginger and garlic. Adjust quantity based on personal taste.

4. Corn flour: Substitute with all-purpose flour or rice flour. Use the same quantity as mentioned in the recipe.

5. Rice flour: Substitute with corn flour or all-purpose flour. Use the same quantity as mentioned in the recipe.

6. Yogurt: Substitute with buttermilk or sour cream. Adjust quantity if needed to maintain the desired consistency.

7. Curry leaves: Substitute with bay leaves or basil leaves. Use a slightly smaller quantity as curry leaves have a stronger flavor.

8. Lemon juice: Substitute with lime juice or vinegar. Adjust quantity based on personal taste.

9. Food coloring: Omit or substitute with turmeric powder for a natural yellow color. Adjust quantity based on desired intensity.

10. Oil for deep frying: Substitute with any cooking oil suitable for frying, such as vegetable oil or canola oil. Adjust quantity as per the original recipe.

Note: The taste and texture of the dish may vary slightly with substitutions, but these alternatives will help you create a similar flavor profile.

- Biriyani
- Naan bread
- Raita (yogurt sauce)
- Mint chutney
- Vegetable pulao
- Tandoori roti
- Mango lassi
- Onion pakoras
- Jeera rice
- Masala dosa

1. Improve presentation:
- Garnish with fresh cilantro leaves and thinly sliced green chilies for a vibrant and colorful appearance.
- Serve on a bed of thinly sliced red onions or shredded lettuce for added texture and visual appeal.
- Arrange the Chicken 65 on a decorative platter or individual serving plates for an elegant touch.

2. Improve the texture/flavor profile:
- Marinate the chicken in yogurt and spices overnight to tenderize and infuse more flavor into the meat.
- Add a touch of lemon or lime juice to the marinade for a tangy twist.
- Sprinkle chaat masala or roasted cumin powder on top before serving to enhance the overall taste.

3. Elevate with luxurious/premium ingredients:
- Use boneless chicken thighs instead of chicken breast for a juicier and more succulent texture.
- Incorporate saffron strands into the marinade for a subtle yet luxurious flavor and a beautiful golden hue.
- Add a small amount of ghee (clarified butter) to the cooking process for a rich and indulgent taste.

Remember, these enhancements are optional, and you can choose the ones that align with your preferences and desired level of extravagance. Enjoy your next-level Chicken 65 dining experience!

- Use skinless chicken breast instead of chicken with skin to reduce the amount of saturated fat.
- Instead of deep frying the chicken, opt for a healthier cooking method like baking or grilling to cut down on added calories and unhealthy fats.
- Replace all-purpose flour with whole wheat flour or a gluten-free alternative to make it suitable for individuals with gluten intolerance.
- Substitute yogurt or buttermilk for heavy cream to reduce the amount of saturated fat and calories in the marinade.
- Use a minimal amount of oil and sauté the chicken instead of deep frying it to further reduce the overall fat content.
- Cut down on the amount of salt used in the marinade and seasoning to make it suitable for individuals with high blood pressure or sodium restrictions.
- Increase the amount of spices like turmeric, ginger, and garlic for added flavor without relying on excessive salt or unhealthy ingredients.
- Add more vegetables like bell peppers, onions, or broccoli to increase the fiber and nutrient content of the dish.
- Serve with a side of steamed brown rice or whole wheat naan instead of white rice or refined flour bread for a healthier carbohydrate option.
- For those following a vegetarian or vegan diet, substitute chicken with tofu or cauliflower florets and adjust the cooking time accordingly.

- Use boneless, skinless chicken breast instead of chicken with skin to reduce fat content.
- Marinate the chicken in yogurt instead of deep-frying it to decrease calorie intake.
- Replace all-purpose flour with whole wheat flour or a mixture of wheat flour and chickpea flour for added fiber.
- Use minimal oil for shallow frying or bake the chicken in the oven for a healthier cooking method.
- Add more vegetables like bell peppers, onions, and tomatoes to increase the nutritional value.
- Reduce the amount of salt and replace it with herbs and spices for flavor enhancement.
- Use natural food coloring like turmeric or paprika instead of artificial colorings.
- Serve with a side of fresh salad or steamed vegetables to add more nutrients to the meal.
- Opt for low-fat yogurt or Greek yogurt for the marinade to reduce saturated fat content.
- Garnish with fresh herbs like coriander leaves instead of fried curry leaves for a healthier touch.

1. Use boneless chicken pieces instead of bone-in to reduce cooking time.
2. Marinate the chicken in a pre-made spice mix instead of individually measuring and blending spices.
3. Skip the traditional deep-frying method and opt for shallow frying or baking for a healthier and quicker alternative.
4. Substitute fresh ginger-garlic paste with store-bought options to save time on preparation.
5. Replace curry leaves with dried curry leaf powder to eliminate the need for sourcing and cleaning fresh leaves.
6. Use yogurt instead of buttermilk for the marinade to cut costs without compromising flavor.
7. Reduce the number of spices used in the recipe to simplify the preparation process.
8. Opt for a pre-made tomato-based sauce instead of making it from scratch.
9. Skip the garnish of fried curry leaves and green chilies to save time and reduce oil usage.
10. Serve Chicken 65 with store-bought pickles or chutneys instead of making them at home.

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