Chicken 65

Chicken 65

What is unique about Chicken 65

A popular chicken starter in many Indian houses. Chicken 65 occupies a unique place in our kitchen. 

This easy to make popular starter made from succulent chicken pieces pre-marinated with flavoured spices and served with crispy curry leaves and green chillies is sure to add a zing to any party. This chicken recipe is often served with Biryani as an addition to enhance the meal, across many restaurants in India. 

Many version of this recipe has been emmerged since, the history is this was 65 item on the menu, with a complicated name, so people simplied it as Chicken 65, and thus it became popular. 

Ingredients for Chicken 65

  • Boneless chicken breast pieces – 500 gms diced into medium-sized 2” cubes

  • Turmeric -1/4 teaspoon

  • Ginger- Garlic paste – 2 tablespoon

  • Chilli powder – 2 teaspoon
  • Garam masala – 1 teaspoon
  • Vegetable Oil -1 cup to fry
  • Cornflour – 1 tablespoon
  • All-purpose flour – 1 teaspoon
  • Red food color – 1/4 teaspoon
  • Salt to taste

For garnishing Chicken 65

Ginger – 1 “piece, fined chopped
Garlic – 1 pod, finely chopped
Green Chilies -10-12 slit vertically
Curry leaves – 1 bunch (15-20 leaves )
Lemon wedges – of 1 lemon sliced
Onion wedges – of 1 medium onion


Pat dry the chicken fillets to remove any water

In a medium-sized bowl, add the salt, turmeric, red chilli powder, ginger-garlic paste, garam masala, all-purpose flour, cornflour and 2 teaspoons of oil and food colouring (Food colour is optional)  

Give the ingredients a good mix to get a uniform paste 

Throw in the diced chicken cubes into the spicy paste and toss them with both hands or wood salad servers so that the chicken gets uniformly coated

Leave this mixture to refrigerate for a minimum of 1-2 hours or preferably 6 hours

While the chicken is left for marination, we can prepare the garnish. The garnish is important and with this garnish chicken 65 in incomplete. 

In a Wok/Kadai, we can add 2 table sppons of oil.  We can fry the chopped ginger, garlic, green chillies and curry leaves on a medium flame. Keep these aside once ready. 

Once the marinate is ready we can start to fry the chicken

In a wok or kadai deep fry  the marinated chicken cubes on low flame for 10-15 minutes

Transfer the chicken pieces into the plate and add fried garnish curry leaves, ginder, garlic, green chillies  

Drizzle in the lime juice and serve the chicken 65 adding  onion rings and lemon wedges on the top,  along with previously prepeared garnish 

This can also be served with Flavoured Rice and Biryani

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