Chennai-style spicy crispy chicken bites (Chicken 65)

1. Cut the boneless chicken thighs into 3 cm pieces. In a bowl mix with the yoghurt, grated ginger, crushed garlic, chilli powder, turmeric, pepper and salt and marinate for 30 minutes.

2. Add the egg, cornflour and rice flour to the marinated chicken and mix well so every piece has a thin, sticky coating.

3. Heat the oil in a smaller, deep pan (about 175 °C) and fry the chicken in batches for 5-6 minutes until crisp and golden. Drain on kitchen paper.

4. Heat 1 tablespoon of the frying oil in a wok, add the curry leaves and the green chillies slit lengthways and let them sizzle for 30 seconds.

5. Add the fried chicken, drizzle with the lemon juice and toss together for half a minute so the spiced oil coats it.

6. Serve at once with onion rings and lime wedges.

Tip: Born in 1965 at the Buhari Hotel in Chennai, this bar snack is now known all over India, and there are at least a dozen legends about its name. Adjust the heat with the amount of green chilli.