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Chicken65 | How to make chicken65 | Easy homemade boneless chicken65

Chicken65 is a popular non veg starter in south Indian restaurants. It is very easy to prepare this delicious chicken starter. It is prepared by deep frying the boneless chicken pieces marinated in spices. There are many variations for this chicken 65 like Tamilnadu style, Andhra style, Kerala style and many more. There is a simple dry version and one more Andhra style version which adds extra spice coat to the already deep fried chicken pieces. I am not aware of this 65 name reason. But who cares about reasons when you see this yummy chicken starter in your plate ;)
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine South Indian
Servings 3
Calories 200 kcal

Ingredients
  

Ingredients to make chicken65:

  • Oil for deep frying
  • Rice flour or cornflour – 2 tbsp

For marination:

  • Boneless chicken – 250 gm
  • Ginger garlic paste – ½ tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – ¾ tsp
  • Pepper powder – ¼ tsp
  • Curd – 2 tbsp or Egg - 1
  • Salt – ½ tsp

For chicken65 sauce seasoning:

  • Cumin/jeera – 1 tsp
  • Green chilli – 1 finely chopped
  • Chilli powder – 1 tsp or redchilli paste – 1tsp
  • GG paste – ¼ tsp
  • Curry leaves – few
  • Salt – ½ tsp
  • Oil - 2 tsp

Instructions
 

Preparation to make simple Chicken65:

    Marination:

    • Wash the chicken pieces thoroughly and take them in a big bowl. Add unsour curd, chilli powder, gg paste, pepper powder, turmeric powder and salt.
    • Keep aside for at least 1 hour. Curd gives tenderness to the meat.
    • If you are using egg do not add curd. I used curd in my preparation here because I feel egg marinated pieces become soggy after some time.

    Recipe to make easy homestyle chicken65:

    • Heat oil for deep frying.
    • Sprinkle rice flour or corn flour in the marinated chicken pieces. Either you can sprinkle flour or coat the marinated pieces with flour spread in a plate. The aim is to coat the pieces with dry rice flour or corn flour just before frying. Flour gives crispy texture.
    • Don’t heat the oil to high temperature. When it is medium hot drop the flour coated pieces gently into the oil.
    • Leave them undisturbed for two mins and flip gently. Fry till golden brown color achieved. Restaurants use red color powder to give that rich color. I do not use artificial color.
    • I missed to take pictures while frying in oil. Fry few curry leaves in the same oil.
    • If you serve this at this stage with a lemon piece that is dry Chicken65.
    • Follow further to make saucy style chicken65.
    • Heat a pan with oil. Add jeera seeds, green chilly chopped, curry leaves.
    • Make a paste with ggpaste, chilli powder(or red chilli paste), salt by adding some water.
    • Add this paste in the pan. Fry for two mins till raw flavor goes off. Our sauce is ready.
    • Now add fried chicken pieces in the red sauce. Saute till the pieces get a nice coat over them. See the glassy look of Hyderabadi style chicken65.
    • Serve hot with piece of lemon and onion.

    Notes

    Tips/notes:
    1) Adding egg gives a nice coat to the pieces. Since I wanted to try this curd version I prepared this way.
    Soon I will post egg added chicken65 Chennai style.

    Nutrition

    Calories: 200kcal
    Keyword chicken 65
    Tried this recipe?Let us know how it was!