How to make Chicken 65 - South Indian spicy chicken preparation.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Chicken On Bone, Dried Red Chillies (सूखी लाल मिर्च )

Cuisine : Tamil Nadu

Course : Snacks and Starters

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Chicken 65 Recipe Card

Chicken 65

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

You can also find more Snacks and Starters recipes like Banana Wafers, Bread Corn Khees, Sago Murukku, Crepes with Ricotta and Bacon.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken 65 Recipe

  • Chicken On Bone cut into small pieces on the bone 450 grams

  • Dried Red Chillies 6

  • Coriander seeds 2 tablespoons

  • Ginger chopped 1 1/2 inch piece

  • Garlic peeled 4-6 cloves

  • Black peppercorns 15-20

  • Yogurt 1/2 cup

  • Turmeric powder 1 teaspoon

  • Rice flour 2 tablespoons

  • Salt to taste

  • Oil 8-10 tablespoons

  • Lemon juice 1 1/2 tablespoons

  • Curry leaves 10-12


Step 1

Grind the red chilli, coriander seeds, ginger, garlic and black peppercorns into a smooth paste with sufficient water. Take the yogurt in a bowl. Add the turmeric powder, rice flour and salt and whisk well. Add two tablespoons oil, lemon juice and the ground paste. Mix well to form the marinade.

Step 2

Add the chicken pieces and mix well. Set aside to marinate for half an hour. Heat the remaining oil in a non stick pan. Add the chicken pieces in small batches. Stir-fry on medium heat till golden brown. Repeat the procedure for another batch of chicken pieces. Cover and cook for two to three minutes or until done. Open the lid, add curry leaves and stir-fry for two to three minutes. Serve hot.