Chicken 65


For the Marinade:
750 gms boneless Chicken, cut into 1 inch cubes
Salt to taste
2 Tbsp Ginger Garlic Paste
2 Tbsp Curry Leaves, chopped
2 Tbsp Kashmiri Red Chilli Powder
1 Tsp Jeera Powder
A pinch of Garam Masala
1 Tsp Green Chilli Paste
1/2 Tsp Black Pepper Powder
1/4 cup Curd
Red Food Color, a pinch (optional)

After Marination:
2 Tbsp Rice Flour
4 Tbsp Corn Flour
1 Tbsp hot Oil
Oil for deep frying

For the Sauce and Stir Fry:
2-3 Tbsp Oil
1 Tbsp chopped Garlic
3 Green Chillies
1 sprig of Curry Leaves
1/2 Tsp Black Pepper Powder
1/2 Tsp Red Chilli Powder
3 Tbsp Red Chilli Sauce
2 Tbsp Tomato Ketchup
Juice of half a Lemon
Salt as required
3/4 Tsp Soya Sauce


Marinate the chicken with the ingredients for a minimum of 45 minutes

Once marinated, add rice flour, corn flour, and the hot oil to the marinade, mix well so the chicken gets coated well and becomes dry

Heat oil for deep frying on medium to high, and fry the chicken in batches for 2 minutes. Then lower the heat to low and fry for 3-4 minutes until the chicken is crisp, cooked tender. Repeat for all batches and set them onto a plate once done

Heat the oil in another pan on low to medium and fry the garlic, green chillies and curry leaves for a few seconds

Then add pepper and chilli powder and saute for a minute till the raw smell goes

Now add the red chilli sauce and ketchup and mix well

Squeeze in the lemon juice and mix well. Then add in a pinch of salt and the soya sauce and mix well

Add a bit of water, mix well and when it comes to a boil, add the fried chicken pieces and mix them well in the sauce. Let them cook for few minutes before turning off the heat

You’re ready to serve hot!

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