How to make Chicken 65

Parents, during the usual Saturday night call : So, what did you eat today
Me: Oh, I made myself some Chicken 65.
Parents (thoroughly impressed, and also pleased at this level of cultural assimilation) : Wow, now how do you make Chicken 65 ?
Me: Oh, you go to the spices section in Total Mall, pick up a packet of Chicken 65 powder. Mix four five tablespoonfuls of this with some curd, marinade some chicken in it for quite a period of time. Then fry a bit of the curry patta-shorshe phoron(black mustard seed), cos of course you cannot have a southie dish without it, dump the chicken into the korai,and cook it in the usual way.
LoL.

And that is the recipe for the day :)

These were the mid-overs- ie, I remembered to click a snap halfway through the meal. Looks a bit pinched here, but tasted really nice, don't worry
By the "usual way " I mean my standard format for cooking any kind of meat. Will do a post on it later, and then all meat posts will just refer to that.

P.S. Please use BONELESS chicken for this recipe. I have tried it both with boneless chicken as well as with chicken on the bone ( miserliness) and the boneless variety tastes way better. At the very least, get it cut into tiny pieces (not all cold storage/butchers will do this, you need to find a specific place)