Sanjeev Kapoor

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Chicken 65  Recipe

Hot and spicy chicken.

This recipe is from the book Dakshin Delights.

Preparation Time : 21-25 minutes

Cooking time : 1.30-2 hour

Servings : 4

Chicken 65

Main Ingredients

Boneless chicken, Yogurt





Level Of Cooking



  • Boneless chicken cut into 1½ inch cubes
    450 grams
  • Yogurt
    1/2 cup
  • Lemon juice
    1 1/2 tablespoons
  • Rice flour
    2 tablespoons
  • Salt
    to taste
  • Oil
    6 tablespoons
  • For masala
  • Dried red chillies
  • Ginger
    2 inch pieces
  • Garlic
    6 cloves
  • Coriander seeds
    2 tablespoons
  • Black peppercorns


Step 1

Grind the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, salt and two tablespoons oil into the ground masala paste.

Step 2

Coat the chicken with the masala paste and marinate for an hour in a refrigerator.

Step 3

Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for one minute, tossing continuously.

Step 4

Add another batch of the chicken and repeat. Lower heat once all the chicken has been added.

Step 5

Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside.

Step 6

Adjust salt, toss well and remove. Drain and serve hot.

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