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Chicken 65 Recipe

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Adjust Servings:
1 LB Chicken Breast boneless and cut into bite size
2 Tsp Garlic/ginger paste
2 Tsp Coriander Powder
0.75 Tsp Chilli Very hot chilli powder
0.25 Tsp Cumin Powder
0.5 Tsp Turmeric Powder
0.25 Tsp Garam Masala
2 Tsp Flour Corn
1 Tsp Flour Rice
2 Tbsp Yogurt Natural Greek
0.25 Tsp Food Color Red
1 Tbsp Lemon Juice
1 Large eggs Beaten
Pinch Salt To taste
Oil For frying
A decent stalk leaves Curry Leaves
2 Chilli Cut in half
1 Onion Raw and sliced
Half a lemon Lemon cut in wedges

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Chicken 65 Recipe

  • Spicy

The recipe is based on one I found online somewhere that has been modified according to my taste via experimentation and what the owner of the restaurant told me when i told him we were moving to canada and I'd miss his establishment. He even gave me an uncooked portion in the marinade so we could have it one more time before we left the country.

  • 2 hours and 20 mins
  • Serves 2
  • Easy




Chicken 65 is a starter I used to have in my favourite Curry house back in the UK (the sree krishna in sw17) – It’s a southern indian restaurant and this is a recipe that is aparently popular as a bar-snack in southern india. (Think of it as an alternative to a chicken tikka starter crossed with popcorn chicken – Although much much tastier than that sounds)



Mix all the ingredients listed under 'For the marinade' and mix well. Add the chicken


Allow it to marinade for a minimum of 2 hours at least - the more time the softer the chicken 65 will be - I usually go overnight.


Heat about 1cm of oil in a pan and fry curry leaves and green chillies till crisp and set aside. (You can also include pieces of ginger and garlic with the tempering ingredients).Then add the chicken pieces in batches and fry until crispy.


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