How to make Chicken 65 -

Hot and spicy chicken.

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Yogurt (दही)

Cuisine : TamilNadu

Course : Snacks and Starters

For more recipes related to Chicken 65 checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Apple Crisp Chakli Barbecue Chicken Spring Rolls Instant Noodle Frankie - SK Khazana

Chicken 65

Chicken 65 Recipe Card


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.

Prep Time : 1-1.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken 65 Recipe

  • 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 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.