Chicken 65

Chicken 65 is undoubtedly favorite starter/appetizer for many of us. I was in the impression that Chicken 65 is a fusion dish all these days. When I started writing this post, I was looking for more information on this recipe. As per wiki, chicken 65 has originated from Chennai, India. You can learn more about it here. Though boneless chicken is commonly used, you can also use chicken with bones.


Chicken – 500 grams (preferably boneless)

Yogurt – 1/2 cup; whisk till smooth

Egg: 2

Rice Flour: 1 tablespoon

Corn Flour: 1 tablespoon

Ginger Garlic Paste: 1 tablespoon

Chilli Powder: 1 – 2 teaspoons (adjust as per taste)

Coriander Powder: 2 teaspoons

Turmeric Powder: 1/4 teaspoon

Black Pepper Powder: 1/4 teaspoon (Optional)

Lemon Juice: 2 teaspoons

Green Chillis: 4; slit vertically

Ginger: 1” piece; finely grated

Garlic: 5 flakes; finely grated

Salt: as per taste

Curry Leaves: 1 twig

Coriander Leaves: 1 tablespoon finely chopped leaves

Oil: for deep frying


1. Marinate chicken pieces with turmeric powder, chilli powder, pepper powder, lemon juice, ginger garlic paste and salt for 1 hour.

2. Add eggs, corn flour and rice flour to the marinated chicken and combine well.

3. Heat oil for deep frying. Once oil is piping hot, deep fry marinated chicken pieces in batches on medium flame till golden brown. Remove chicken pieces and place on absorbent paper.

4. Heat a tablespoon of oil in a wok. Add curry leaves, green chillis, grated ginger and garlic. Saute for few seconds. Add the deep fried chicken and combine well.

5. Add whisked yogurt and coriander powder. Combine well and cook till yogurt is absorbed by chicken. Remove from heat and garnish with finely chopped coriander leaves.


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