Chicken 65 Recipe - Hot and spicy chicken.

This recipe is from the book Dakshin Delights.

Main Ingredients : Boneless chicken, Yogurt

Cuisine : TamilNadu

Course : Starter

Chicken 65

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chicken 65 Recipe - How to make Chicken 65


Prep Time : 21-25 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium


  • Boneless chicken cut into 1½ inch cubes450 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 4

  • Ginger 2 inch pieces

  • Garlic 6 cloves

  • Coriander seeds 2 tablespoons

  • Black peppercorns 12-15


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.