Chicken 65

Ingredients:
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Marinade:
Fresh ginger
  one medium root, grated
garlic (I wrote down "crushed" but I think I probably mince it)
  as much as you feel like chopping, maybe 7 cloves
red chili powder (dried whole chilis, crumbled, are one good choice)
  Between this and the chilis you add later, you'd have
  65 chilis per kilogram of chicken to match the name
  "chicken 65".  Unless you like really spicy food, you'll
  probably want to stop short of the full 65.
turmeric (probably 1 tsp to 1 tbsp)
juice of one lemon
one egg
4 tbsp flour
  or 2 tbsp of corn flour (not corn meal, which is coarser)
    and 2 tbsp of wheat (regular) flour
  I've always just used the 4 tbsp of wheat flour

Fry:
cooking oil
  I use canola oil; the usual suspects like safflower and so on should be fine
mustard seeds (probably a tbsp or two)
  black or brown mustard seeds both work
cumin seeds
  I used whole seeds; cumin powder would also work
red/green chilis
  I used some small green ones which the store called "thai chilis"
24 fresh curry leaves
  (fresh curry leaf can be found in the refrigerated section of Indian
  groceries.  If you can't find it basil leaves are probably the next
  best option.)
1 cup yogurt

Procedure:
----------

Mix all marinade ingredients and marinate bite sized chicken pieces in
the marinade for 0.5 to 2 hours.

Heat cooking oil on stove (I don't measure, but maybe 1/4 cup - goal
is to use enough to avoid sticking but we're aiming for "fried" rather
than "dripping").

When the oil is fairly hot, add the mustard seeds and cook them until
they pop.  I've heard this described as "very hot" oil, but for me it
is more what I'd call "medium" - you don't want the seeds to burn,
which means they'll take a minute or so to pop, rather than doing it
more quickly.  If you get a nutty aroma, you are probably doing it
right.  Covering the pan is helpful but not strictly necessary - the
popping is less violent than, say, popcorn.

Add chilis and cumin seeds and stir a bit.  Shortly thereafter add the
chicken (including whatever marinade is left) and cook until brown on
the outside and each piece is cooked through.

Add the fresh curry leaves and cook for a short time.

Add the yogurt.  As soon as you've stirred it in, you're done.

Serve over rice (or with Indian bread such as Naan or Roti, which I
haven't learned how to make yet).