Chicken 65 recipe is a very famous South Indian starter recipe, served in many restaurants. It is very easy to make, and delicious to eat.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Egg White - 1
Boneless Chicken Pieces - 250 Grams
Corn Flour - 3 Tbsp
Ginger Garlic Paste - ½ Tbsp + (½ Tsp for Cooking)
Curd - 1 ½ Tbsp for Marinating + (2 Tbsp for Cooking)
Red Chili Powder - ½ Tsp + (¾ Tsp for Cooking)
Turmeric - a pinch
Pepper Powder - ½ Tsp
Curry Leaves - 6 to 10
Oil - For Deep Frying
Salt - According to your taste
Cumin Seeds (Jeera) - ½ Tsp
Chopped Garlic - ½ Tsp
Slitted Green Chilies - 3
Pepper Powder - ½ Tsp
Water - 2 Tbsp
Steps to Prepare Chicken 65 Recipe (Marination)
Step 1: In a large bowl, add 1 ½ Tbsp curd, ½ Tsp Red Chili Powder, ½ Tbsp Ginger Garlic paste, a pinch of turmeric, and salt according to your taste, 3 to 4 chopped curry leaves, and ½ Tsp Pepper Powder. Mix it well.
Step 2: Add freshly cut and properly washed small boneless chunks of chicken and mix properly. Keep it aside for at least 1 hour.
Step 3: Add 3 Tbsp corn flour, and 1 egg white to the marinated chicken. Mix well. Your Chicken is ready to be fried.
Steps to make Chicken 65 Recipe
Step 1: Take a deep pan. Switch on the flame, keep on high. Add oil to deep fry your marinated chicken.
Step 2: As soon as the oil is hot, bring the flame on medium, add the chicken pieces slowly and one by one.
Step 3: Let it fry till it turns crispy. When the bubbles are stopped, then this is the time that you remove your chicken pieces.
Step 4: Fry all the chicken pieces and remove them on a tissue paper.
Step 5: In a Kadhai, heat 1 Tbsp oil, add ½ Tsp chopped garlic, ½ Tsp cumin seeds, Slitted Green Chilies and 1 to 2 curry leaves.
Step 6: Fry for a minute, then add ¾ Tsp Red Chili powder, ½ Tsp ginger garlic paste, 2 Tbsp curd, Sugar and salt according to your taste. Stir well.
Step 7: As soon as the mixture starts thickening, add the chicken pieces and keep stirring.
Step 8: Just stir for 1 to 2 minutes, as it is enough time to coat all the chicken pieces evenly. Switch off the flame and serve hot with Chicken fried rice or egg schezwan fried rice.
You can increase or decrease the amount of red chili powder according to your taste.
You can also keep your marinated chicken overnight in the fridge instead of 1 hour.
Don’t use very sour curd. Use a freshly made curd.
You can skip the marination part. There is readymade Chicken 65 masala available in the market. Just use that, and follow the rest of the procedure as it is.
You can skip adding the egg. But use water instead of that.