Chicken 65 Recipe


300 gms. boneless chicken
2tbsp. corn flour
1tbsp. rice flour
Oil for deep frying

½ tbsp. ginger garlic paste
1/2tsp. red chilli powder (Kashmiri mirch powder)
1tsp. Lemon juice or 1 ½ tbsp. Curd
½ tsp. black pepper powder
1/8 tsp. Turmeric powder
½ tsp. Coriander powder
Salt to taste

Seasoning for Chicken 65 recipe:
½ tsp. cumin (jeera)
½ tsp. chopped garlic
½ tsp. black pepper powder
2 green chillies
1 sprig of curry leaves
Seasoning mixture to coat the chicken:
3/4tsp. red chilli powder (Kashmiri mirch powder)
1/2tsp. sugar
2 cloves garlic
2tbsp. thick curd or 1 tsp. vinegar

Accompaniments with Chicken 65:
Sichuan sauce
Coriander chutney
Chopped onion (optional)


  1. Wash chicken under running water and drain off completely.
  2. Marinate it with the marination ingredients, with Catch turmeric powder, Catch black pepper powder, Catch coriander powder. Set aside for at least an hour. Overnight marination yields the best taste.
  3. Make the seasoning mixture. Add Catch Kashmiri mirch powder, sugar, garlic paste, salt, yoghurt/vinegar with 2 tbsp. water, in a bowl. Set aside.
  4. Sprinkle some dry flour over the marinade.
  5. Heat oil in a deep pan until hot enough.
  6. Fry the chicken until cooked fully (golden colour). Stir while frying for even frying.
  7. Heat another pan with 1tbsp. oil.
  8. Add curry leaves, green chillies, Catch jeera powder. Fry till the leaves turn crisp.
  9. Add the chilli garlic seasoning mixture that was prepared
  10. Add the fried chicken and toast.
  11. Fry on medium heat till it absorbs all the moisture and the raw smell of garlic disappears. Avoid over frying.
  12. Serve the delicious chicken 65 with onions.

Other than the Chicken 65 recipe, there are some other Indian snack recipes and tasty non-vegetarian dishes that you can try making at home too, like:

  1. Chicken Kathi Roll
  2. Cola-Soya Chicken Wings
  3. Fish Amritsari
  4. Lamb Kathi Roll


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