Chicken 65 is made with boneless chicken pieces that are marinated first with red chili paste, curd, egg, ginger and garlic paste as well as corn flour, maida, rice flour, curry leaves and a variety of powdered spices. The marinated chicken pieces are first fried till golden and crunchy and finally tossed in cooking oil with cumin seeds, garlic, green chilies, dried red chilies, and curry leaves. Continue reading my recipe to learn the steps to make chicken 65 at home.
KEY TAKEAWAYS
- Chicken 65 is a widely consumed dish in India across all regions.
- Serve it hot as is with green chutney, tamarind chutney, tomato sauce, mustard sauce, onion rings, fresh salad or with chapati or rumali roti.
- Chicken 65 tastes slightly spicy, creamy, crunchy and savory.
- Other similar recipes are chicken pakora, chicken Manchurian, and dry chili chicken.
The Ingredients:
To marinate the chicken pieces:
- 450 grams chicken (boneless, cut into small pieces)
- 1 tsp salt
- 1 tsp red chili powder
- ¼ tsp black pepper powder
- ½ tsp garam masala powder
- 1 tsp coriander powder
- 1 tbsp ginger garlic paste
- 1 tbsp red chili paste
- 2 tbsp curd
- 1 piece egg (beaten, optional)
- Curry leaves (a few, finely chopped)
- 2 tbsp refined wheat flour (maida)
- 2 tbsp corn flour
- 1 tbsp rice flour
- 1 tsp lemon juice
- Red food color (a pinch)
To fry the marinated chicken pieces:
- Cooking oil (as much as required for frying)
To cook chicken 65:
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tbsp garlic (finely chopped)
- 5 pieces green chilies (slit from the middle)
- 4 pieces dry red chilies (whole)
- 12 pieces curry leaves (whole)
- 2 tbsp red chili paste
- 2 tbsp water
I bought a cookbook from a secondhand bookstore and found this recipe intriguing, simply due to the visual appeal and, of course, its name. While reading the recipe I learned that 65 has nothing to do with the recipe. It got its name because it was invented in 1965 at the Buhari Hotel in Chennai, Tamil Nadu, by the founder A. H. Buhari.
However, I tried to make the dish at home a few days later, following the instructions precisely. The outcome was fantastic and both my sons and my husband liked it because it was way different from the traditional chicken pakoras and other chicken items. Since then, it has featured quite often in our weekend menu.
How to Make Chicken 65? (Step by Step Guide with Images)
Step 1: Cut 450 grams of boneless chicken into small pieces and marinate them with 1 tsp of salt, 1 tsp of red chili powder, ¼ tsp of black pepper powder, ½ tsp of garam masala powder, 1 tsp of coriander powder, 1 tbsp of ginger garlic paste, 1 tbsp of red chili paste, and 2 tbsp of curd, followed by one beaten egg and a few finely chopped curry leaves. Let it rest for 20 minutes.
Step 2: Mix 2 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, 1 tbsp of rice flour and 1 tsp of lemon juice, followed by a pinch of red food color.
Step 3: Heat enough cooking oil to fry the marinated chicken pieces until crunchy and golden on a medium flame. Remove when done.
Step 4: Fry 1 tsp of cumin seeds and 1 tbsp of finely chopped garlic in 1 tbsp of cooking oil for 30 seconds on a medium flame, followed by 5 pieces of green chilies (slit from the middle), 4 pieces of whole dry red chilies, 12 pieces of whole curry leaves, and 2 tbsp of red chili paste. Then add 2 tbsp of water.
Step 5: Add the fried chicken pieces and cook for 2 to 3 minutes. Transfer it onto a plate to serve when done.
Step 6: Your tasty and spicy homemade chicken 65 is ready.
Recipe Card
Chicken 65
Ingredients
To marinate the chicken pieces:
- 450 grams chicken boneless, cut into small pieces
- 1 tsp salt
- 1 tsp red chili powder
- ¼ tsp black pepper powder
- ½ tsp garam masala powder
- 1 tsp coriander powder
- 1 tbsp ginger garlic paste
- 1 tbsp red chili paste
- 2 tbsp curd
- 1 piece egg beaten, optional
- Curry leaves a few, finely chopped
- 2 tbsp refined wheat flour maida
- 2 tbsp corn flour
- 1 tbsp rice flour
- 1 tsp lemon juice
- Red food color a pinch
To fry the marinated chicken pieces:
- Cooking oil as much as required for frying
To cook chicken 65:
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tbsp garlic finely chopped
- 5 pieces green chilies slit from the middle
- 4 pieces dry red chilies whole
- 12 pieces curry leaves whole
- 2 tbsp red chili paste
- 2 tbsp water
Instructions
- Cut 450 grams of boneless chicken into small pieces and marinate them with 1 tsp of salt, 1 tsp of red chili powder, ¼ tsp of black pepper powder, ½ tsp of garam masala powder, 1 tsp of coriander powder, 1 tbsp of ginger garlic paste, 1 tbsp of red chili paste, and 2 tbsp of curd, followed by one beaten egg and a few finely chopped curry leaves. Let it rest for 20 minutes.
- Mix 2 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, 1 tbsp of rice flour and 1 tsp of lemon juice, followed by a pinch of red food color.
- Heat enough cooking oil to fry the marinated chicken pieces until crunchy and golden on a medium flame. Remove when done.
- Fry 1 tsp of cumin seeds and 1 tbsp of finely chopped garlic in 1 tbsp of cooking oil for 30 seconds on a medium flame, followed by 5 pieces of green chilies (slit from the middle), 4 pieces of whole dry red chilies, 12 pieces of whole curry leaves, and 2 tbsp of red chili paste. Then add 2 tbsp of water.
- Add the fried chicken pieces and cook for 2 to 3 minutes. Transfer it onto a plate to serve when done.
- Your tasty and spicy homemade chicken 65 is ready.
