Followed the Spice Eats recipe to start with, added a little freshly ground cumin/ajwain to the mix.  Skinless/boneless thigh.  Deep fat fryer.

https://youtu.be/0ksbDm7wbJg?si=HAmJdZ04lBpTdk_c

Opted for a spiky sauce finish, loaded with fresh garlic, chilli, curry leaf, Thai Dragon Sweet Chilli, Maggi Hot & Sweet, homemade (very hot) Cayenne pepper sauce, and a dash of dark soy.  Own concoction.

There are lots of variations of Chicken 65.  This is how I remember it.

Rob

I've never had Chicken 65 and your version looks very appetising. But what's the sauce in the middle picture? Do you get the chicken bits and a seperate sauce to go with it?

Yes Santa. The sauce contains veg oil, chopped onions, spring onions, red pepper, tomato sauce, salt, black pepper and the other ingredients mentioned above.  Just mixed some in with the chicken and pan fried briefly (last photo).  I made Paneer 65 and Gobi 65 over the last two evenings similarly.  Same sauce.  The chicken was best, paneer a close second.  The Gobi looked OK, but I blanched the cauliflower first and it came out over-cooked.

Gobi 65



Rob