Chicken 65 Recipe | Hot & Spicy Chicken 65 | Restaurant Style Chicken 65 Recipe

Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai. Some say it has to do with the fact that it is 65th dish number in the menu of military canteen in Chennai and some say 65 was the number of spices or chillies used. The flavor of the dish can be attributed to red chillies, but the exact ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Vegetarian variants like “Paneer 65” or “Gobi 65” use paneer or cauliflower instead. While the name “Chicken 65” is universally used to refer to the dish. Chicken 65 is a tasty chicken starter recipe that you can prepare in an hour. With this super easy chicken 65 recipe, everyone will love this taste. Children will absolutely love the crispy and spicy chicken 65 in their snacks. we can do many variations in this recipe; each have different names. The bite sized fried pieces are crispy on the outside and soft and succulent on the inside.

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Chicken 65 Recipe | Hot & Spicy Chicken 65 | Restaurant Style Chicken 65 Recipe

Author: Gomathi Cuisine: South Indian Courses: Side Dish, Snacks Recipe Keys: K Kids

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

Servings

• 250 g Boneless chicken
• 3 tbsp Corn flour
• 2 tbsp Maida/ All purpose flour
• 2 tbsp Rice flour
• ¹⁄₂ tbsp Ginger garlic paste
• 1 tbsp Kashmiri red chilli powder
• 1 tbsp Red chilli powder
• ¹⁄₄ tsp Turmeric powder
• 1 tsp Crushed fennel powder
• 1 tsp Cumin powder
• 1 tsp Black pepper powder
• 1 tsp Garam masala powder
• 1 tsp Soy Sause (Optional)
• ¹⁄₂ cup Thick curd
• 1 tsp Table salt
• Oil for frying

How to make Chicken 65 Recipe

1. Take a bowel, add corn flour, Maida, Rice flour.

   

2. Add Kashmiri chilli powder, red chilli powder, garam masala powder.

   

3. Add crushed fennel seeds powder, black pepper powder, cumin powder and turmeric powder.

   

4. Add thick curd, salt, Soy Sause (optional) and ginger garlic paste.

   

5. Mix them well.

   

6. Add boneless chicken to mixed masala bowel.

   

7. Mix well till all chicken pieces coated with masala.

   

8. Marinate chicken about 4-5 hrs. in refrigerator.

   

9. After 5 hrs. start to fry.

   

10. Heat the kadai with oil for frying.

    

11. Drop marinated chicken one by one.

    

12. Fry them all in low flame and do keep on stirring.

    

13. Fry till all turning golden crispy brown.

    

14. Yummy Hotel style crispy Chicken 65 is ready for serving.

    

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