HOW TO MAKE CHICKEN 65 AT HOME – Easy & quick method to make restaurant style chicken 65 at home. Chicken 65 is a popular dish liked by children and adults alike.
Though there are lots of ways to make a chicken 65 this recipe is a hit at my home. With fewer ingredients at the same time with less complicated steps this recipe is a keeper especially for beginners. Do try this and let me know how you like it.
How to make Chicken 65
Cooking instructions with step by step pictures
Wash chicken pieces several times in water. In a bowl add chicken pieces, curd, ginger garlic paste, red chilli powder, garam masala, cumin powder, turmeric powder and salt. Mix well.
To the mixture, add cornflour, rice flour and maida. Mix well. If adding, add the lemon juice now. Keep this aside for at least an hour. You can also marinate it overnight.
Heat oil in a pan. Add the marinated chicken pieces and fry till golden brown. I have added kashmiri red chilli powder to get a red colour. Drain oil and keep it aside.
Heat 1 tbsp oil in a pan and add chopped onions, curry leaves and green chilli. I have added chilli flakes for added heat. It is totally optional.
Once the onions are browned, add the fried chicken and mix well till the onion mixture is coated.
Switch off the stove. Serve hot !!
Also try my other chicken recipes
Chicken 65
Ingredients
For marination
- 300 g boneless chicken pieces
- ½ cup thick curd
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tbsp corn flour
- 1 tbsp rice flour
- ½ tbsp maida / all purpose flour
- Lemon juice (optional)
- Salt to taste
For chicken 65 preparation
- 1 small onion (finely chopped)
- 1 green chilli
- 1 sprig curry leaves
- ⅓ tsp chilli flakes (optional)
- Oil for deep frying
- 1 tbsp oil for tadka
Instructions
- Wash chicken pieces several times in water. In a bowl add chicken pieces, curd, ginger garlic paste, red chilli powder, garam masala, cumin powder, turmeric powder and salt. Mix well.
- To the mixture, add cornflour, rice flour and maida. Mix well. If adding, add the lemon juice now. Keep this aside for at least an hour. You can also marinate it overnight.
- Heat oil in a pan. Add the marinated chicken pieces and fry till golden brown. I have added kashmiri red chilli powder to get a red colour. Drain oil and keep it aside.
- Heat 1 tbsp oil in a pan and add chopped onions, curry leaves and green chilli. I have added chilli flakes for added heat. It is totally optional.
- Once the onions are browned, add the fried chicken and mix well till the onion mixture is coated.
- Switch off the stove. Serve hot !!
Notes
- You can replace curd with a beaten egg. But it does smell a little after cooling. If you are ok with it go ahead.
- Always use thick fresh curd which is not sour for marinating.
- You can pre-prep and store the marination in the refrigerator for around 2 days. The longer the marination time juicier the chicken will be.
- Always use fresh boneless chicken pieces foe better taste.