Chicken 65

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Nov. 05, 2019

Flavored with spices and curry leaves, this dry Chicken preparation is a perfect bar snack, appetizer or even great as a main. This is a sure crowd pleaser.


For marinade:
Boneless chicken cubes 1 Kilogram (about 2 lbs)
Salt To Taste
Chilli powder 1 Teaspoon
Ginger garlic paste 2 Tablespoon
Corn starch 2 Tablespoon
Egg 1
For chicken 65:
Oil 1 Liter , divided (1/4 cup for saute the onions and rest is for deep frying the chicken)
Diced onions 1 Cup (16 tbs)
Slit green chillies 2 Large (slit horizontally, ABOUT 2 TBSP)
Ginger garlic paste 2 Tablespoon
Chilli powder 1 Teaspoon
Cumin powder 1 Teaspoon
Fresh cracked pepper 1/2 Teaspoon
Curry leaves 1/2 Cup (8 tbs)
Chili paste/Sambal oelek chili paste 2 Tablespoon
Salt To Taste
Food coloring 1 Pinch



1. Marinate the Chicken with salt, chilli powder, ginger & garlic paste, corn starch & an egg and keep aside.


2. Heat some oil and deef fry the chicken pieces till cooked in batches and keep aside.

3. Heat some oil in a saute pan and saute the onions and chillies.

4. Add the ginger and garlic paste and cook.

5. Add the chilli powder, cumin and pepper.

6. Add the curry leaves.

7. Add the chilli paste, salt and food colouring.

8. Divide the sauce in half and saute the chicken in it in two batches.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6