Chicken 65

For the past few years I have heard a lot about this dish called Chicken 65, hailing from some part of India, being quite a delicacy. I heard even more about all the funny stories of how this dish got its name! In fall of last year I was fortunate enough to taste it when my mother-in-law, who is quite a seasoned food connoisseur, made it for a family dinner. I have to admit it was delicious. I especially liked the aroma of the dish with the curry leaves and tumeric.

I made it yesterday for us and it went down very nicely and very fast. The recipe has quite a few ingredients in keeping with the Indian cooking style but all the spices work very well together and the result is something different and special. You have to try it to believe me. To help you do just that follow the recipe below 🙂

Happy cooking everyone!


Chicken 65


For Chicken Marinade

  • 1 kg chicken breasts, cut into small cubes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 cup vegetable oil
  • 2 tbsp corn flour
  • 1 egg, lightly beaten
  • Salt, to taste

For Gravy

  • 1tbsp ginger and garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 10 curry leaves
  • 1 tsp hot sauce or chilli garlic sauce
  • 250gm yogurt, whipped
  • 10 green chillies, fried


  1. Add all the ingredients for the marinade together and apply to chicken cubes well. Let the marinade sit at least for 30 minutes, preferably overnight. If you find the marinade to be a bit too runny then add very small amounts of cornflour and mix well till you feel that the marinade is sticking to the chicken pieces. But be careful not to add in too much cornflour. 
  2. Heat a lot of oil in a wok for deep frying the chicken cubes, individually. Do this in batches till the pieces turn a lovely golden brown. Be mindful not to overcrowd the chicken as this will hinder all the chicken pieces to cook through evenly. Place a colander in your sink and place the fried chicken in it as and when each batch gets done. This will ensure that excess oil drains off without leaving the chicken pieces soggy.
  3. In another large pan, heat some oil, about 2 tablespoons, and add the ginger- garlic paste to it. Fry well until it turns a very light brown colour.
  4. Then add the red chilli, turmeric, curry leaves, hot sauce and yogurt in the pan and cook on a medium high flame to cook out the water content in the yogurt. Once it starts to look like a thick sauce add the fried chicken to the pan. Simmer on a low heat to warm through all the chicken pieces. And it’s ready to serve.
  5. Serve it in a deep dish and garnish on top with as many or as few fried green chillies as you like. You can also top it off with some freshly sliced red onions and a squeeze of lemon juice to add a little zing to the dish. Enjoy!

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