Chicken 65

I have yet to find a really good, authentic recipe for Chicken 65. Something along the lines of ZYKA'S CHICKEN 65!! Ugh...I highly doubt I will ever taste chicken 65 that amazing in my life. *sigh* Anyway, I've been trying a few different recipes none of them have managed to "wow" me. Last night, I decided to try one that had a few different ingredients and oh em gee, I loved it! It's obviously not as amazing as Zyka's but it's almost, kinda, slightly getting to be, close!! =D

If anyone has a really good recipe for Chicken 65 ((or chili chicken)) please post!!

Ingredients:

1 lb chicken, usually boneless chicken cut into small cubes (I used small chicken pieces with the bone in because that's all I had)
3-4 tbs thick yogurt (the greek kind, like Chobani or Fage, works best)
2 tbs corn starch
2-3 tbs all purpose flour
1 tbs ginger garlic paste
2-3 tbs soy sauce
1/2 tsp lal mirch/red chili powder
1 tsp lemon juice
1 tsp vinegar
1/3 tsp garam masala powder
1/2 tsp ajinomoto (optional)
1 egg (optional. I didn't add the egg and it turned out fine)
salt to taste

1 tsp rye/black mustard seeds
3-4 curry leaves/kari patta
2-3 fresh green chillies, whole OR dry red chillies, whole

Mix the first set of ingredients together to make a nice batter. If it's too thick, add water. You can adjust the salt, tanginess, or spiciness to your liking. Throw in the chicken, and marinate for at least 30 minutes in the fridge.

Deep fry the chicken until golden brown. In a separate sauce pan, heat a bit of oil and add the rye/mustard seeds, chillies and curry leaves. When they start to sizzle and when the mustard seeds start to pop, add the fried chicken pieces and stir for about 2-5 minutes. This is not to cook the chicken, it's just to give the fried chicken the flavors from the curry leaves and mustard seeds.

NOTE: I really loved the taste of this recipe but the only thing was that the batter turned out to be kind of a thick coating on the chicken. It was yummy, and nice and crunchy but I feel like chicken 65 should have a very light yet crispy coating and not such a thick batter coating. This could also be because I may have made the batter too thick in consistency. Anyway I still love it and will probably stick to this recipe until I find a better one. ENJOY!