Skip to main content

Chicken 65

It is raining outside and my palette demanded for something spicy, tasty, cruncy and chickeny. Wait.. Is chickeny a word? who cares is for me :)... The very next thing that came to mind is Chicken 65..
Do not ask me why they call this dish chicken 65. I heard a lot of stories but none made sense to me. All I can give you is my version of this yummy recipe and I know that is all you want too :)
Here is my version of Chicken 65.


Oil For deep frying chicken

For Marinade

2 lbs Chicken (I prefer boneless breast cut into bite size pieces)
2 tbsp Corn Flour
2 tbsp All purpose Flour (Maida)
2 tsp red chilli powder
1 egg
1 cup thick yogurt
1 tbsp ginger garlic paste
pinch of orange food color
Salt per taste

For Sauce

8 to 10 Green Chillies cut lengthwise
1 tsp Garam masala
3 tsp lemon juice
1/2 cup chopped onions
4 cloves garlic
1 tbsp oil
salt per taste
cilantro leaves for garnish


Mix all the marinade ingredients into a mixture to form a thick batter. Add the chicken and let marinate for atleast 2 hours.
Line a plate with paper towels to drain the excess oil once the chicken pieces are out of the oil. Heat oil in a deep bottomed pan. Drop in a small piece of chicken for taste test. Adjust salt and spice at this point.
Deep fry chicken pieces till they turn golden brown. Check to see the chicken pieces are coated all the way with batter. 
Take another pan and heat 2 tbsp oil. Add chopped green chillies, onions, garlic and salt. Saute till onions are translucent. Do not fry the onions till golden brown. They just need to be cooked enough and have the crunch. Now add the left over marinade if any and cook for 3 to 4 minutes. Add the salt, garam masala and lemon juice. Give it a good stir.
Toss in the chicken pieces and see that all the chicken pieces are coated with sauce. Turn off the heat and garnish with cilantro.
If you are making this for guests, make sure you make an extra batch of fried chicken because if you are like me you will end up eating fried chicken even before it hits the sauce :)..


Use thick curd for the batter to be thick.


Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marination 1 pound(1/2kg) Prawns/Shrimp peeled and deveined …

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!