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1.Chicken cut to small pieces-1 kg

For Marination:

  1. Ginger Garlic paste- 2-3 table spoon
  2. Corn Flour- 3 table spoon
  3. Egg- 2 Nos
  4. Chilli powder- (Kashmiri) 2 table spoon
  5. Turmeric power-1/2 tsp
  6. Pepper Powder- 1 tsp
  7. Chopped green chili-3 Nos
  8. Chopped curry leaves- 5 sprig
  9. Coriander leaves chopped-3 table spoon
  10. Cumin Powder-1/2 tsp
  11. Garam Masala- 1 tsp
  12. Vinegar -1 table spoon.
  13. Soya sauce-1 table spoon


  1. To get a juicy chicken 65 soak your chicken in a brine (salt water) overnight then cut to small pieces.
  2. Mix the chicken pieces with the masala- Ginger garlic paste , chopped green chili, curry leaves, coriander leaves, Red chili powder , black pepper powder, Turmeric powder, garam masala, soya sauce, vinegar, eggs and corn flour. Add little salt. Marinate it well and keep it aside.
  3. Heat oil and fry the chicken pieces in medium flame. Add sliced green chillis before removing.
  4. Serve hot with sliced onion rings and lemon wedges

Note : -Boneless chicken pieces can be used.

  • For bright red colour you can add red food colour. I did not add, as natural Kashmiri chili color was healthier and tastier.

Variation: In Andhra Pradesh version of Chicken 65 – the fried  chicken pieces  are once again sautéed mixture of tempered curry leaves, sliced onions, garlic, Cumin seeds, a spoon full of curd and sliced green chili. The chicken is sauted till the curd is dry and well absorbed by the chicken.

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