Chicken 65 recipe | How to make chicken 65 restaurant style recipe
Swasthi's Indian Food Blog
Swasthi's Indian Food Blog
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  • 250 to 300 grams of boneless tender chicken
  • 11 egg white or whole egg for half kg chicken (optional, refer notes)
  • 12 tbsp. Corn flour
  • 11 tbsp rice flour or cornflour
  • 1 oil for deep frying
  • 1½ tbsp. ginger garlic paste
  • 1½ tsp red chili powder
  • 11 tsp. lemon juice or 1½ tbsp. yogurt (don’t use sour curd)
  • 1½ tsp pepper powder
  • 1 ⅛ tsp turmeric
  • 1 Salt to taste
  • 1½ tsp cumin / jeera
  • 1½ tsp chopped garlic
  • 12 green chilies
  • 1 Few sprigs Curry leaves
  • 1¾ tsp red chili powder
  • 1½ tsp sugar (removes pungent taste from garlic)
  • 12 cloves of garlic paste
  • 12 tbsp. Thick yogurt (or 1 tsp vinegar with 2 tbsp. water)Wash meat under running water and drain off completely. Marinate it with marination ingredients. Set aside for at least 45 mins to 1 hour. Overnight yields the best soft chicken.
  • 1 Make the seasoning mixture. Add red chili powder, sugar, garlic paste, salt, yogurt or vinegar with 2 tbsp. water. Set this aside.
  • 1 Sprinkle the dry flour over the marinade. If you chose to use egg, you can use. Mix well. If needed sprinkle little water for a good binding.
  • 1 Heat oil in a deep pan until hot enough to fry the meat, fry till they are cooked fully and golden. Stir while frying for even frying. Drain them on a kitchen tissue.
  • 1 Heat a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp. You can set aside few for garnish.
  • 1 Add the seasoning mixture we prepared above and let it begin to bubble.
  • 1 Add the friedchicken and toss and fry on medium heat till the it absorbs all the moisture and the raw smell of garlic disappears. Over frying can make the it hard, so switch off in time. Serve chicken 65 with onion wedges.



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