Deep Fried Chicken 65.

Chicken 65:

Chicken 65 is one dish that has so many variation. There is no record about its name history or meaning. When you have this delicious tender chicken 65 on your plate, who will bother about its name history. Utterly delicious with few ingredients, deep fried and makes you go an extra mile on your tread mill. As I said this recipe has so many variation. My grandma, mom, mom in law every one has their own way making this dish. This is my way, if you find this different from yours, give a try. You will love it.
Vegetarian alternative for this recipe is cauliflower, paneer, and mushroom with the same spices.

Chicken boneless bite size pieces - 1 lb/ 500 gms
chilli powder - 2 tsp.
ginger and garlic paste - 1 tsp.
salt for taste.
1 small lemon juice.
pepper powder - half a tsp.
corn starch/powder - 2 tbsp.

1. Mix all the ingredients except corn starch.
2. Marinate the chicken for minimum 20 min or refrigerate overnight.
3. 10 min before frying the chicken add the corn starch. Make sure the chicken is well coated with corn starch which give a crispy outer.
Do not mix corn starch along with other spices because the chicken will not be well marinated.
4. Deep fry the chicken in batches for 3-4 min. 


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.