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Chicken 65 is a found in most of the south Indian restaurants. Every cook has their own version of cooking and they cook with different flavours. I always prefer boneless chicken as it is quick to cook and even easy to munch on. I have tried a lot of recipes and finally ended up with one of the best recipe for Chicken 65, which is worth serving as a starter at parties or even as evening snacks.

The main secret for any dish is to make the powders or masala at home or rather fresh; this will make difference to the dish. 


Cooking time: 20 mins

Preparation time: 30 mins

Serves 2 to 3


500gms Boneless chicken

Ginger Garlic paste 1tbsp

Red Chilli powder 1tbsp

Turmeric powder a pinch

All purpose flour 2tbsp

Corn flour 2tbsp

Oil for deep frying

Salt to taste

Post deep frying, Ingredients to make gravy

Oil 2tbsp

Finely chopped ginger and garlic 1 tsp together

Curry leaves 1 strand

Red chilli powder 1tsp

  1. chillies 6 slit

Yogurt 1 cup

Coriander for garnish


Before u heat the oil in a frying pan, marinate the chicken. To marinate take a big bowl; add chicken and other items under ingredients. Make sure you mix them well. Into this mix add an egg and the all-purpose flour. Set this aside for 30 minutes. Coating the meat with egg, keeps it juices in.

Now, heat oil in a kadai add few pieces of chicken at a time, don’t crowd the kadai as the pieces won’t get cooked well. Make sure that you cook the chicken pieces till golden brown and drain out the oil either by placing them on a paper towel.

Don’t let the deep fired pieces sit for long time as they can get soggy.

To make the gravy, Take a wok add oil and allow it to heat. Add finely chopped Ginger and garlic, fry them for a minute, and later add curry leaves fry till they are crispy.

Beat the yogurt well and add red chilli powder and red food colour(optional). Use Kashmir red chilli powder for colour.

Mix all the ingredients well and add the fried chicken to this paste, cook for 10 mins by stirring occasionally.

Serve it on a plate and garnish it with coriander and a lemon wedge is always good with any chicken starter.

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