Chicken 65 is one of the most popular snacks and starter recipes all across India. Making it using boneless chicken pieces by marinating with some spices and then deep-frying. Another chicken starters on the blog to try are chicken tikka.
I love making various chicken dishes and this is one of the best chicken recipes to try. It is indeed a mouth-watering chicken recipe and also check out more chicken recipes such as Kadai chicken.
Faq's on the name of this chicken recipe
The name 'chicken 65' is said to be named after various reasons...
- Some are of the opinion that this particular starter snack is placed as the 65th item in the menu list in Southern India and some say that this is a dish that belongs to Chennai but, whatever the reason for the name is, it is definitely a mouth-watering snack delicacy.
- Some do say that this recipe uses 65 ingredients to make this chicken dish whereas others contradict this.
- The appearance and the look of the dish have got nothing to do with the name of this most popular dish as different regions make it differently.
- This Indo-Chinese recipe has many modifications according to Indian cooks and given a new form and technique on how to make it.
Including chicken in our daily diet in some form or the other mainly as soups or chicken breast recipes is always a healthy option.
Benefits of eating chicken
- Chicken is a low-fat protein that helps in building the muscles of the body and thus helps in maintaining the body weight without getting obese.
- Eat chicken in a healthy way than trying to make spicy dishes as making it in a spicy way can be harmful to a certain extent.
- It is always a good and wise idea to include chicken in a healthy way such as steaming the chicken, grilling, making a soup and eating chicken breast that helps in giving a lean body.
- It has a good amount of zinc, iron and also vitamins like Vitamin B.
- It strengthens immune levels in the body as well as aids in preventing heart-related problems such as heart attack etc...
Related recipes
The recipe here is in the recipe card format as well as shown with the help of a video procedure...
Chicken is such a wonderful non-veg delicacy to try in various forms and every chicken dish is a delight to our taste buds and my blog has some good chicken recipes and shall be included with more chicken delicacies as days to come...
How to make this recipe?
This recipe uses dry spices, egg, cornflour, all-purpose flour and the chicken should marinate well for about half an hour before deep-frying and we then saute in curd and spices...
It gives an amazing taste if eaten by sprinkling lemon all over the chicken and also served with onions...
Curry leaves do play an important role in giving the perfect aroma to the chicken...
Chicken 65 can be made in the form of dry and gravy. The dry version is just the deep-fried version of the marinated chicken...
This recipe can be used as an iftar snack during the month of ramadan and it can be included as an iftar meal...
Dry chicken 65 method below
Marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, egg beaten, corn flour, maida and mix all the ingredients well. Marinate the chicken for half an hour and deep fry in oil... This gives the chicken 65 dry recipe version.
Other chicken starter similar to this recipe is chicken kebab...do check it out...
We all are familiar with this wonderful chicken 65 recipe and without much ado, I would therefore like to share this tasty and yummy starter recipe for my blog readers and recipe viewers....
Step by step procedure
For the chicken marination and deep frying
- Firstly, in a mixing bowl, add boneless chicken pieces.
- Add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder.
- Into it add one egg.
- add all purpose flour/maida, add corn flour into it.
- Mix up all the ingredients and rest the marinade in the refrigerator for about 15-20 minutes.
- Heat oil in a wok for deep frying.
- Into it, add the chicken pieces and deep fry them on all sides until they turn golden brown on all sides for about 10-15 minutes on medium flame.
- Take the chicken pieces out and transfer the pieces into a bowl and set aside.
- Prepare the gravy as shown below.
For the chicken gravy:
- Take a wok, into it add oil, heat it and add crushed ginger garlic.
- Add slit green chilies plus fresh curry leaves and saute.
- Add beaten yogurt into it. It yogurt is tangy then add less yogurt as well as buttermilk too can be a substitute for yogurt.
- Add some salt as per taste, add red chilli powder, red food colour and garam masala too if required.
- Mix all the ingredients and stir well.
- Add the deep-fried chicken pieces into the gravy and cook for five to ten minutes by stirring.
- Take the chicken 65 out on a serving plate.
- Garnish with fresh coriander leaves.
- Add lemon extract all over.
- Serve with onion rings and lemon wedges.
Video
Recipe
Chicken 65 Recipe Hyderabadi Gravy Dry Restaurant Style
Ingredients
- 1 kg boneless chicken washed well
- salt - as per taste
- 1 ½ tablespoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon full ginger garlic paste
- 1 teaspoon garam masala powder
- 2 tablespoon all purpose flour/maida
- 2 tablespoon corn flour
- 1 beaten egg
Other ingredients:
- oil for deep frying
To make the gravy:
- 2-3 tablespoon oil
- ½ teaspoon very finely chopped/crushed ginger
- ½ teaspoon very finely chopped or crushed garlic
- 6-7 green chillies vertically slit
- 10-12 curry leaves
- 1 cup yogurt 200 ml
- salt - to taste
- 1 teaspoon red chilli powder
- ½ teaspoon red food color
For garnishing:
- coriander leaves for garnishing
- lemon wedges
- onion rings
Instructions
For the chicken marination and deep frying:
- Firstly, in a mixing bowl, add boneless chicken pieces, salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder.
- Into it add one egg, also add all purpose flour/maida, add corn flour into it.
- Mix up all the ingredients.
- Rest the marinade in the refrigerator for about 15-20 minutes.
- Heat oil in a wok for deep frying.
- Into it, add the chicken pieces and deep fry them on all sides until they turn golden brown on all sides for about 10-15 minutes on medium flame.
- Take the chicken pieces out and transfer the pieces into a bowl and set aside.
- Prepare the gravy as shown below.
For the chicken gravy:
- Take a wok, into it add oil and heat it.
- Add finely crushed ginger and garlic into it.
- Add green chillies into it and saute well.
- Add fresh curry leaves and saute.
- Add beaten yogurt into it.
- Add some salt as per taste, add red chilli powder, red food color.
- Mix all the ingredients and stir well.
- Add the deep fried chicken pieces into the gravy and cook for five to ten minutes by stirring.
- Take the chicken 65 out on a serving plate.
- Garnish with fresh coriander leaves.
- Add lemon extract all over.
- Serve with onion rings and lemon wedges.
- Watch the video procedure above.
Nutrition
Faq's
Not exactly, this is an Indian originated recipe and always made in indo-chinese style where the chicken is marinated and deep fried and then sauteing in some curry leaves and yogurt tempering.
It is said that this dish was served on number 65 in Chennai and not only this but there are many theories surrounding its name but overall because of the name of the recipe it has become one of the most popualar recipes across India in chicken varieties.
Difference between chicken 65 and chilli chicken
Chicken 65 here in my recipe does not use any kind of sauce such as soy sauce or chili sauce and just stir frying the deep fried chicken in curry leaves tempering makes it a wonderful snack. In the recipe I am using yogurt but buttermilk too is a good option for enhancing it.
On the other hand, chilli chicken uses various sauces such as soy sauce, chilli sauce, cubes of capsicum, diced onion and gives a Chinese effect to the whole dish. The deep-fried chicken should stir-fry well with veggies, sauces and slightly different from the chicken recipe shared here.
It is definitely one of the most sought after dishes in India these days.
Bawarchi Restaurant
Marvellous recipe and it seems the food is gonna rock for non-vegetarians. Is there any similar recipe for vegetarians. If yes then please write for it and we are ready for the new recipe with new taste
T
Use cauliflower instead of chicken.
Sooraj Krishna
Hi ,
Thanks for sharing this wonderful recipe for Starters. I tried this recipe for my house party and everyone loved it.I got fresh chicken from Licious and it was easy to cook . Because of the freshness it mixed up well with spices .
asiya
Thank u so much sooraj...glad it turned out well with fresh chicken...
wajeed
looks yummy
Asiya
thanks
Suganthi
Thank you for the great recipe. It turned out awesome!! All my friends loved it!!! So good!! Thank you!
Vijay kumar
I really Loved watching it. Gonna try it. Can you please rate your most favorite tastiest top 10 recipes.
Julie
The curd split when added.. What went wrong?
Asiya
curd splits if added on high flame...First lower the flame and add...On high temperature curd splits...
Keerthana
The chicken pieces did not turn out soft. What needs to be corrected?
Asiya
Egg makes the chicken soft...It is essential in giving the soft texture to it...
If you add more amount of maida and corn flour they turn crispy and hard...
Krishnasudha
The dish is really amazing. I have tried it around 4 times till now and it has come out very well each time. The last time was really perfect. Thank you.
Tim
Made this last night and while it wasn’t quite like the dishes we have had in restaurants, we did enjoy it. I do have a few questions. 1) What type of red chili powder? I used ground Sichuan pepper and then added 1/2 teaspoon of cayenne. 2) I used Noosa Greek yogurt but thought it added too much tang. Do you recommend a brand/type of yogurt? 3) My chicken was not as crispy as I was expecting. Any suggestions? My oil temp was at 375F. Note, I did have to substitute potato flour for corn (starch?) flour.
Asiya
Different place ingredients taste differently. 1. I used Asian red chili powder 2) Use plain yogurt which is less tangy. 3)Add cornflour and maida well for a crispy texture. The different flavour is due to potato flour. Try to substitute with corn flour.
Melissa Shelton
I really want to make this but its impossible for me to find fresh curry leaves. Is there any good substitution for this ingredient?
Asiya
You can skip curry leaves...But we get them in Indian stores abroad...