Chicken 65 Tikka

If you can’t decide between succulent chicken tikka and fiery chicken 65 – try this recipe. It brings together the best of both. Chunks of chicken marinated in a South Indian style masala, skewered and grilled like a tikka This is a Sanjeev Kapoor exclusive recipe.

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Chicken 65 Tikka

Chicken 65 Tikka

Main Ingredients Boneless chicken breasts, Oil
Cuisine South Indian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg


  • 400 grams boneless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 2 dried red chillies
  • 6-8 curry leaves + for garnishing
  • 1 tablespoon chopped garlic 
  • 1 inch ginger, finely chopped
  • 1 cup yogurt
  • Salt to taste 
  • ¼ teaspoon turmeric powder
  • ½ teaspoon roasted cumin powder (jeera)
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon red chilli paste
  • 1 tablespoon cornstarch 
  • ¼ teaspoon black pepper powder
  • 1 egg
  • Lemon wedges for serving


  1. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let it splutter. Add dried red chillies and 6-8 curry leaves and let curry leaves crackle. 
  2. Add garlic and ginger and sauté for 1 minute. Switch off heat, cool and grind into a coarse powder.
  3. Put yogurt in a bowl. Add the ground powder, salt, turmeric powder, cumin powder, coriander powder, red chilli powder, red chilli paste and mix well.
  4. Add cornstarch, black pepper powder and egg and mix. Add chicken pieces, mix well and set aside to marinate for 30-40 minutes.
  5. Insert marinated chicken pieces onto skewers, applying the marinade. 
  6. Heat remaining oil in a non-stick grill pan. Place the skewers and grill from all sides till golden brown and fully cooked.
  7. Garnish with curry leaves and serve hot with lemon wedges.