Chicken 65 Recipe

Name: Chicken 65
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 cup oil, for deep frying; 4 chicken breasts, cut into strips; MARINADE FOR CHICKEN; 1 teaspoon salt; 1 teaspoon red chili powder; 1/2 teaspoon turmeric; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 teaspoon msg; 1/2 teaspoon ground black pepper; BATTER FOR CHICKEN; 1 egg, beaten; 3 tablespoons cornflour; YOUGURT MIX; 500 g yogurt, beaten; 1 teaspoon salt; 1 teaspoon red chili powder; 1/2 teaspoon turmeric; 1 teaspoon ginger paste; 1 teaspoon garlic paste; FOR TEMPERING; 3 ounces oil; 5 -6 green chilies; 3 tablespoons curry leaves

Servings: persons

1 -2 cup oil, for deep frying
4 chicken breasts, cut into strips
MARINADE FOR CHICKEN
1 teaspoon salt
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon msg
1/2 teaspoon ground black pepper
BATTER FOR CHICKEN
1 egg, beaten
3 tablespoons cornflour
YOUGURT MIX
500 g yogurt, beaten
1 teaspoon salt
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon ginger paste
1 teaspoon garlic paste
FOR TEMPERING
3 ounces oil
5 -6 green chilies
3 tablespoons curry leaves

1
mix the chicken in the marinade n leave for 1 hr, if you dont have the time then go ahead to the next step.
2
put in the egg n corn flour n mix to coat well n make the marinade to stick to the chicken pieces.
3
heat oil for frying, n fry the chicken pieces till light golden brown.
4
make the yougurt mix n put in a bowl nearby while frying.
5
as you take out the chicken pieces just dip them directly into the yougurt mix.
6
when done with the chicken, take another pan & heat the oil for tempering.
7
add the green chillies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immidiately with a lid because the oil will splutter alot.
8
fry till charred,or blackened, be careful at this stage n lower the heat before opening the lid.
9
take this pan away from the heat and add the chicken n yougurt mix.
10
put it back on the heat, lower the heat n cook till the liquid from the yougurt dries up, & a dry curry is left.
11
serve.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 -2 cup oil, for deep frying, 4 chicken breasts, cut into strips, MARINADE FOR CHICKEN, 1 teaspoon salt, and more.

Yes, Chicken 65 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken 65

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions