How to Make Chicken 65 Recipe

    A spicy, deep-fried delicacy from down south, Chennai to be precise, Chicken 65 can be had as an entrée or a quick snack any time of the day. Made of boneless chicken, it is a quick and easy recipe to make and worth kick starting the party on a spicy note!


    Delhi, India
    1 person made this


    • 400 gms boneless chicken
    • 1 egg white
    • 2 tbsp corn flour
    • 1 tbsp rice flour
    • ½ tsp cumin seeds
    • 1 tsp Dabur Hommade Garlic Paste
    • ½ tsp white pepper powder
    • 2 green chillies
    • 3-4 curry leaves
    • Oil for frying
    • Spring onion for garnish
    • 1 tsp Dabur Hommade Ginger Garlic Paste
    • 1 tsp red chillies
    • 1 tsp Dabur Lemoneez
    • ½ tsp black pepper powder
    • ½ tsp turmeric powder
    • 2 tsp thick curd
    • Salt to taste
    • 1 tsp red chilli powder
    • ½ tsp sugar
    • ½ tsp garlic paste
    • 2 tbsp hung curd
    • Salt to taste


    1. Wash the chicken properly under running tap water
    2. Pat dry and keep aside
    3. To prepare the marination for the chicken, mix red chillies, turmeric, ginger garlic paste, lemon juice, black pepper powder, salt and yogurt together
    4. Use the mix to coat the chicken with it and keep it aside for a minimum of 45 minutes to an hour. You can also refrigerate it overnight if you wish to as it will yield tender and juicy chicken
    5. Time to prepare the seasoning for the chicken that has been resting for a while
    6. Add red chillies, yogurt, sugar, garlic paste and salt with 2 tbsp of water and keep aside
    7. Now take the marinated chicken out from the fridge and sprinkle corn and rice flour over it
    8. Heat oil in a pan
    9. Add chicken pieces to the oil and fry them till they turn golden and crisp
    10. Once fried, take the chicken pieces out on a kitchen towel and keep them aside for later use
    11. Heat oil in a pan
    12. Once the oil is heated, add cumin seeds, green chillies, curry leaves and garlic paste
    13. Fry till the leaves have turned crispy and rest have the spices are cooked
    14. Once cooked, keep them aside for garnishing
    15. To the same pan, add the seasoning that was earlier prepared
    16. Once the seasoning starts to bubble, add the fried chicken pieces to it and toss & fry on medium heat
    17. Fry the chicken till the time all the moisture has vanished and the chicken has become slightly crisp
    18. Switch off the heat and take the chicken out in a serving dish
    19. Garnish with chopped spring onions and serve hot!

    See it on my blog

    How to Make Chicken 65 Recipe

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