Chicken 65 | How to make Chicken 65

3 reviews
Rate It!
ByKishorah Zaufer
Created on 20th Jul 2015
  • Chicken 65, How to make Chicken 65
  • Chicken 65 | How to make Chicken 65 (97 likes)

  • 3 reviews
    Rate It!
  • By Kishorah Zaufer
    Created on 20th Jul 2015

About Chicken 65

An all-time favorite for all ages. Check out the lip smacking boneless chicken 65 recipe below.

Chicken 65 is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Chicken 65 is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Chicken 65 at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 60 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Chicken 65 by Kishorah Zaufer in step by step with pictures so you can easily learn how to cook the perfect Chicken 65 at your home without any difficulties. Chicken 65 is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Chicken 65

Ingredients to make Chicken 65

  • Boneless Chicken - 500 gms
  • Red Chilli Powder - 2 tbsp
  • Turmeric Powder - 3 tsp
  • Jeera powder - 1 1/2 tbsp
  • Sombu/saunf Powder - 1 tbsp
  • Garam Masala - 2 tsp
  • Ginger garlic paste - 2 tbsp
  • Lime - 1/2
  • Hung curd - 3 tbsp
  • Corn flour - 1 tbsp
  • Salt - to taste
  • Oil - to deep fry

How to make Chicken 65

  1. Thoroughly wash and clean chicken and cut into 2 inch pieces. Make a smooth paste by combining hung curd, red chili powder, turmeric powder, jeera powder, sauf powder, garam masala, ginger-garlic paste and salt in a bowl.
  2. Now add chicken pieces and sprinkle cornflour and fresh juice from half a lime. Mix until chicken pieces are well coated with spice paste. Cover and leave it in fridge to marinade.
  3. Add enough oil to a pan for deep frying chicken pieces and fry until chicken turns tender. Drain onto kitchen absorbent and serve hot.

Reviews for Chicken 65 (3)

Mandy Sandhua year ago

Gina Naik2 years ago

Sukhmani Bedi2 years ago