Thursday, 5 June 2014



               Chicken 65 is a spicy, deep-fried chicken dish originating from Tamil Nadu, India, as a bar snack, entree, or quick snack.The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. Curry leaves play an important role in the flavor.


Oil for deep frying
Yogurt  1 small cup
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp
coriander leaves


boneless chicken thighs 250gm
chilli powder 1tsp
Ginger garlic paste - 1 tspblack pepper 1tsp
lemon juice 1 tsp
Turmeric powder - large pinch
Salt to taste

To coat chicken that has been marinated
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp

  • Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
  • In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
  • After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
  • Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
  • Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
  • Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
  • Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
  • Remove onto a serving plate. Garnish with coriander leaves.

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