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Home / Recipes / Restaurant Style Hyderabadi Chicken 65/Andhra Chicken 65..

Photo of Restaurant Style Hyderabadi Chicken 65/Andhra Chicken 65.. by Zeenath Muhammad Amaanullah at BetterButter

Restaurant Style Hyderabadi Chicken 65/Andhra Chicken 65..

Zeenath Muhammad Amaanullah
40 minutes
Prep Time
25 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Restaurant Style Hyderabadi Chicken 65/Andhra Chicken 65.. RECIPE

Hyderabadi restaurant style chicken 65 is different from the other versions in which the fried chicken pieces are sauteed in spicy yoghurt mix. This makes all the difference and the chicken gets evenly coated with the spices. It's a famous appetizer loved by many across the country and therefore tops the party menu. Lip smacking, juicy, succulent pieces of chicken just melts in your mouth. There is no need to add any artificial colour to it as it looks gorgeous with the natural colour it gets from the spice blend.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Shallow fry
  • Frying
  • Appetizers
  • Lactose Free

Ingredients Serving: 5

  1. Boneless chicken cubes 600gm
  4. salt 1 tbsp
  5. Soy sauce 1 tbsp
  6. lemon juice 1 tbsp
  7. GARAM masala 1 TBSP
  8. Blackpepper corns ground freshly 1 tsp
  9. cumin powder 1 tsp
  10. chicken masala powder or curry powder 1 tsp
  11. Beaten egg 1
  12. cornflour 2 tbsp
  13. All purpose flour 1 tbsp
  14. oil 2 cups
  16. garlic cloves thinly sliced 2
  17. Green chillies slit 3
  18. Curry leaves few
  19. coriander leaves chopped a handful
  20. Fennel seeds crushed 1 tsp
  21. yoghurt beaten well 1/2 cup


  1. Marinate the chicken with all the ingredients listed under it.
  2. Leave it on the kitchen counter for atleast 40 minutes.
  3. Meanwhile keep all the other ingredients listed ready.
  4. Deep fry the chicken in hot oil on medium to high flame until done.
  5. Drain and keep aside.
  6. In a pan, take about 2 tablespoons of the oil in which the chicken was fried earlier.
  7. Add the crushed fennel seeds.
  8. Add the sliced garlic and the slit green chillies.
  9. Add the curry leaves and the coriander now.
  10. Keep the flame low and add the beaten yoghurt.
  11. The flame should be always low when the yoghurt is added so that it does not curdle.
  12. After nearly 4 minutes of sauteeing the yoghurt, add the fried chicken.
  13. Mix well so that it gets evenly coated with the yoghurt mix.
  14. Serve hot with naan or fried rice.

Reviews (2)  

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anser thahira
anser thahira   Sep-15-2017

Yasmeen Ahmed
Yasmeen Ahmed   Jun-08-2017

Wow ! Ma shaa ALLAH. Such a beautiful colour . :heart_eyes::heart_eyes::heart_eyes::heart_eyes::ok_hand::ok_hand::ok_hand::ok_hand::ok_hand:

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