Chicken 65 recipe. – Learn how to make chicken 65 recipe at home. Chicken 65 is a popular spicy, delicious and hot South Indian restaurant style boneless chicken starter. There are so many ways a chicken 65 is made. All totally different from one another with different styles Andhra style or hyderabadi style, Madurai style, restaurant style etc.
I have tried quite a lot and ended up concluding this as one of the best chicken 65 recipe. It is worth serving as a starter for any parties or when you have guests home.
Chicken 65 recipe has roughly been adapted from Vahchef’s recipe. I have made it many times and it has never turned me down even when I make for a crowd. I made a few changes to the original recipe.
I use a freshly ground homemade garlic chili seasoning instead of the store bought one which the chef suggests. It took a while for me to come out with this good spicy flavorful seasoning.
Variations of chicken 65
To make a hyderabadi chicken 65, you can use yogurt for marination as well for seasoning.
To make it street style, you can use egg. But I prefer not to use it since it makes the chunks soggy and smelly once cooled down. This recipe can be made even without yogurt and egg if you desire. The result will still be juicy and soft chicken.
If you make the chicken 65 without egg, then it can be kept for few hours. While there will be no change in the taste and flavor. It can be refrigerated for later use and heated as well. But eating reheated chicken often is not a good idea.
For more Indian chicken recipes , check
Indo chinese chilli chicken
Chicken pakoda
Restaurant style tandoori chicken
Hot garlic chicken
Andhra or hyderabadi chicken majestic
Tandoori chicken tikka
Restaurant style chicken 65 recipe
Chicken 65
Ingredients (1 cup = 240ml )
- 250 grams chicken boneless & tender
- 1 egg white (optional, refer notes)
- 2 tbsp Corn flour
- 1 tbsp rice flour or cornflour
- oil for deep frying
marination
- ½ tbsp ginger garlic paste
- ½ tsp red chili powder
- 1 ½ tbsp curd or yogurt (don’t use sour curd)
- ½ tsp pepper powder
- 1/8 tsp turmeric
- 1 sprig curry leaves finely chopped
- Salt to taste (about 1/8 tsp)
Seasoning for chicken 65
- ½ tsp cumin or jeera
- 1 sprig Curry leaves
- ½ tsp garlic chopped
- 2 green chilies sliced
- ½ tsp pepper powder
- ¾ tsp red chili powder
- ½ tsp sugar
- 2 cloves garlic paste or grated
- ¼ tsp Salt – use as per your taste
- 2 tbsp curd or 1 tsp vinegar with 2 tbsp water
How to make the recipe
Preparation
- Add curd, ginger garlic paste, chilli powder, salt, turmeric, pepper powder & chopped curry leaves (optional) to a mixing bowl. Mix & taste it. Add more salt if needed.
- Then stir in the cubed boneless chicken. Mix well. Set aside for at least 45 mins to 1 hour. You can also marinate overnight & pop it in the fridge for best results.
- Sprinkle the dry flour over the marinade. If you chose to use egg, you can add it now. Mix well. If not using egg the marinade may turn dry so sprinkle some water if needed to bind the flour well.
How to make chicken 65
- Heat oil in a deep pan until hot enough. Test if the oil is hot by dropping a small portion of the batter to the hot oil. The batter must rise without burning a lot.
- Slide in the chicken pieces one by one. Fry on a medium high flame until crisp & golden. When the chicken is done cooking, the bubbles will begin to cease. Drain them on a kitchen tissue.
- Wipe off any moisture on the curry leaves & fry them in the hot oil & set aside for garnishing.
- Heat a pan with 1 tbsp oil. Add cumin, chopped garlic, curry leaves & green chilies. Fry till the leaves turn crisp. Then add garlic paste, red chilli powder, sugar, curd & salt. You can also skip curd & just add 1 tsp vinegar with 2 tbsp water.
- Quickly stir everything well. When the mixture bubbles well & turns thick, add fried chicken and toss well.
- Fry on medium heat till it absorbs all the moisture & coats the chicken. This just takes 2 minutes. Over frying can make the chicken hard. So turn off in time.
- Serve chicken 65 with sliced onions & lemons. Garnish with curry leaves.
NUTRITION
Notes
Serve with Chinese fried rice, South Indian style Ghee rice, Andhra style coconut milk pulao or South Indian coconut rice.
Preparation for chicken 65 recipe
1. Marinate chicken with ginger garlic paste, red chili powder, lemon juice or yogurt , pepper powder or garam masala, turmeric and very little salt.
2. For a restaurant flavor, you can also add very finely chopped curry leaves. Keep it aside for 45 minutes to 1 hour. Overnight makes the chicken chunks super soft.
3. Add corn flour and maida or rice flour.
4. Mix well using very little water or egg. (one egg for half kg chicken. ) If you have used yogurt no need to use egg. But if you have not used yogurt, i suggest using egg since it will locks the meat juices and prevent it from becoming hard when fried. Since i have used yogurt i did not use egg.
Frying chicken
5. Heat oil in a pan. Check if the oil is hot enough by dropping a small portion of batter. It must rise without browning too quickly. Then slide the chicken pieces to hot oil and deep fry until golden. When the chicken is cooked fully, bubbles will reduce.
6. Drain them on a kitchen tissue. You can also fry 1 sprig curry leaves for garnish.
How to make chicken 65 recipe
7. This step is optional and you can also add them directly to the pan. Add garlic paste, red chili powder, salt, very little sugar and yogurt or vinegar with 2 tbsp. water to a bowl.
To remove the pungent taste of garlic very little sugar is used but that doesn’t sweeten the dish. Some restaurants use yogurt, some use vinegar. To make andhra style chicken65 use yogurt.
8. Transfer the oil to a bowl from the pan and retain just 1/2 to 1 tbsp. oil. Add garlic, when it is lightly fried add cumin, chilies and curry leaves.
9. When the curry leaves turn crisp, add the mixture we just made above. You can also add all the ingredients directly – garlic paste, red chilli powder, salt, sugar & vinegar with 2 tbsps water. Or skip vinegar & water, just use curd.
10. Allow it to thicken a bit.
11. Add the fried chicken and saute for 2 to 3 minutes to coat the mixture well.
Delicious, juicy chicken starter is ready, serve with onion wedges.
Tanushree says
Hi. I like all your recipes. Its wonderful
Thanks so much for sharing.
swasthi says
Welcome Tanushree
Thank you very much.
🙂
G.sanjitt raj says
superrrrrrrr and tqqqqqqqq
swasthi says
You are welcome
C says
Amazing recipe. This has turned into a weekly affair at our home now. Thank you x
swasthi says
Welcome. Thank you. Glad you all loved this.
Vishwa says
Nice
swasthi says
Thank you
Stefan says
Thank you Swasthi for the experiments you undertook to get to this recipe. I made chicken65 again today having previously not noted use of spice mixes until after I put them together! It tasted wonderful.
PS you seemed to have missed out using some of the spice ingredients listed with curry leaves in the method.
swasthi says
Hi Stefan
You are welcome. Thanks for trying the recipe. Glad to know chicken 65 turned out good. Yes sure I will recheck the ingredients. Thanks for the mention.
Anwar says
Great recipe! Can you please tell me how I can make it with more gravy?
swasthi says
Hi Anwar
Thank you. You can increase the quantity of curd and increase all the tempering ingredients. Just ensure curd is not sour. Hope this helps
Keerthi says
Hi,
Amazing chicken 65 recipe. Turned out absolutely delicious. Thank you 🙂
Dibya says
Hi
We don’t need any sauce to use?
swasthi says
Hi
Yes we don’t need any sauce
Rizvi says
Can you please share Chicken Ghee Roast Reeipe?
Charlotte says
These recipes look amazimg! Ive been looking for a good chicken 65 recipe for years.
swasthi says
Hi Charlotte,
Thank you so much!
🙂
Dr Unnati says
Dear mam,I tried this recipe and it was a super hit,thank you so much..
swasthi says
Hi Dr. Unnati,
You are welcome. So glad to see you back here. Thanks a lot for trying.
Bimla kori says
I made this for guests n they absolutely loved it…. thanks a lot for sharing this recipe
Devi says
excellent good job
Kalpana says
Hi all,Swasthi’s recipes are delicious.it is encouraging me to try different varieties of dishes which my family likes.thanks Swasthi.
Ajay says
Nice & very easy to make
Abdul razzaque mulla says
Very good,and helpfull for making testy food.
Gisele says
Brasil!
NNN says
Swasthi, many thanks for the recipe. I was looking forward to learn how to make Chicken65! Our problem here is the fact that we can’t find curry leaves in our neck of the woods. Do you have any suggestions as to what can be used as a substitute? Or do you think we can’t hope to get a good result without this ingredient? Thanks in advance for your advice!
swasthi says
Welcome NN,
You can try using mint leaves. Curry leaves is the key ingredient in chicken 65 however It is doesn’t add any taste expect the flavor. So mint leaves should work fine
mehrun says
Hi! This was great. everyone loved it. thanks for a great recipe. tried many of ur recipes. they were all great.
is there any way to print themmehrun
Rahul Mehta says
Hi. It will really help if you can mention an indicative measure of salt in this and other recipes.
Salt to taste is a bit ambiguous and it isn’t fun if in the end I realise that I added too much after all the effort 🙂
Bobby says
Hi Swasthi
I really like all of your recipes. Your 65 is my favorite and Just wanted to thank you
Treasa says
Madam,i tried the recipe and it was so good.
Thank you