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Photo of Chicken 65 Restaurant Style by Joyeeta Pal at BetterButter

Chicken 65 Restaurant Style

Joyeeta Pal
45 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Chicken 65 Restaurant Style RECIPE

Bite size spicy chicken breast pieces in yogurt sauce

Recipe Tags

  • Non-veg
  • Medium
  • Kitty Parties
  • South Indian
  • Frying
  • Appetizers

Ingredients Serving: 5

  1. chicken breast cut into cubes 500 gm
  2. ginger paste 2tbsp
  3. garlic paste 1.5 tbsp
  4. Black pepper powder 1tbsp
  5. Hung curd 3tbsp for marination + 2tbsp fir gravy (optional)
  6. Green chilli paste 2tbsp
  7. Kashmiri red chilli powder 1tbsp
  8. Curry leaves a handful
  9. Chopped garlic cloves 5-6 no's
  10. Red Food color (optional) a pinch
  11. salt 2tsp
  12. Slitted green chilies 6-7
  13. lemon juice 1.5tbsp
  14. Chopped coriander leaves a handful
  15. For deep frying White oil (Canola/Vegetable oil) 2 cup
  16. Corn flour 2tbsp
  17. 2 Beaten eggs
  18. For garnishing onion rings
  19. For garnishing chopped green chilies
  20. Chat masala a pinch


  1. 1.Cut chicken breast into bite Size pieces, wash thoroughly then drain the water, Pat dry and keep aside
  2. 2. In a separate bowl add Greek yogurt, ginger- garlic-green chilli paste, white oil (canola/vegetable), red food color, kashmiri red chilli powder, few chopped Curry leaves, chopped green chilies, chopped coriander leaves, salt, lemon juice.
  3. 3.Add chicken pieces in the marination and mix well
  4. 4.Refrigerate the marinated chicken for at least 3-4 hours, overnight marination would be the best
  5. 5. in a deep bottomed pan/ kadai heat oil for deep frying.
  6. 6.Now mix corn flour with the marination and coat well with chicken pieces. Add beaten egg and mix throughly.
  7. 7.In the hot oil, add few curry leaves, so that you can get the flavor. Take the curry leaves out of the oil imnediately and fry the chicken pieces till they turned crispy and red.
  8. 8.Take the chicken pieces out of the oil when fully done. In a plate add kitchen towel to absorb the excess oil.
  9. 9.Now make the gravy. You can skip this part if you want to serve as pakora. In the same frying oil, add cumin seeds, curry leaves, chopped garlic. Turned the flame low.
  10. 10.By the time make a paste with yogurt, salt, kashmiri red chilli powder, black pepper powder. Keep aside.
  11. 11. Mix this paste in kadai and stir, add fried chicken pieces and carefully stir otherwise the chicken pieces may break down.
  12. 12. Garnish with onion, lemon wedges, coriander leaves, chopped green chili, sprinkle with chat masala.

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