Chicken 65 — An Uncommon name

This recipe can be traced back to Chennai , India.  It can be  had as a starter or snack item. It has distinctively an Indian flavour since its tempering is done with mustard seeds , curry leaves and whole red chilies that in the end it makes a flavourful and aromatic dish.

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The beauty of this recipe is that the chicken has a crispy crust from the outer side but remains juicy from inside, with an Indian tadka.

Now  there are different styles of making this recipe —- Andhra style, restaurant style  or Hyderabad style. but I will show you the one which  me and my family like most ——— that is my style —– 🙂

It is a deep-fried chicken dish which can be prepared both with boneless or with bone. it needs marination  of the chicken pieces for 5 to 6 hours .

If you are curious about the naming of the dish :

There  are some popular stories around the naming of the dish. The most popular one believes that this dish was introduced in 1965 by a Buhari Hotel in Chennai by A.M Buhari a pioneer in South Indian food industry.

Another story —— The dish uses 65 ingredients -ha ha —– but this is the most simplest recipe to make to tell you the truth.

There is another popular belief that this dish was numbered 65 in the menu card of indian military canteen in Chennai  —— (most believable theory) —–

Whatever the reason maybe but we are concerned about the preparing and tasting part of this particularly fried juicy dish.


Serves 4 to 5 people

Star Ingredient :

Mustard Seeds  and  Curry leaves


Main ingredients:

  • 500 gm of boneless chicken
  • 2 to 3 teaspoon of ginger garlic paste
  • One cup of curd
  • 1 egg
  • 3 teaspoon of cornflour
  • 1 teaspoon of mustard seeds
  • handful of curry leaves
  • 4 to 5 tablespoon of sunflower oil
  • 2 teaspoon of finely sliced ginger and garlic
  • 1 teaspoon of turmeric powder
  • 1 to 2 teaspoon of red chili powder depending upon how much spiciness one want
  • 4 to 5 whole red chili
  • Salt according to taste


Boneless chicken should be cut into finger sized pieces. Marinate the chicken  with ginger garlic paste , turmeric , red chili powder, salt and curd for 4 to 5 hours.

Heat oil in a frying pan and start frying the chicken pieces in batches,  take out when it turns golden in colour. Keep it aside.

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Now take a fresh  pan , put some oil onto it.  Put in some mustard seeds, curry leaves and whole red chilies, when it starts  aromatic add in the finely sliced ginger and garlic, saute it for a minute or two , add in the turmeric powder, red chilli powder and salt and last but not the least —– the chicken pieces. Toss for 5 minutes adjust the seasoning and now your chicken 65 is ready  to serve.

You can have it as a starter or as a main dish , it’s your choice —- anyways its delicious –we  had it with lemon rice ——-20170414_211754

Happy cooking——— 🙂

20 Comments Add yours

  1. I always wanted to try Chicken 65. Now that i have the recipe will definitely try this one


  2. flavours2017 says:

    Do try — it was delicous and simple — 🙂

    Liked by 1 person

  3. Thank you for dropping by Sangita. Chicken 65 is one of my favourite dishes because it takes me back to the Andhra canteen in the press building in Delhi that I used to work in. The spiciness and crispiness of it always made it such a lunchtime hit. I shall make it at home now since you have listed it all out!

    Liked by 1 person

  4. flavours2017 says:

    Happy to know you liked my post and in some way it revived yr memories .Pls do try this dish surely you will like it 😊

    Liked by 1 person

  5. Sounds so spicy delicious!! I have just one questions– What is curd?? Do you get it at an Indian market? thanks for the recipe!!

    Liked by 1 person

  6. flavours2017 says:

    It is flavourful and spicy Rhonda 🙂 And Curd is actually a white substance formed when milk coagulates, it is used as a basis for cheese. we actually can make it at home and also can buy it in market . It’s also known as Yoghurt . 🙂 I think you will get it in Supermarket — and thanks for stopping by —


  7. Thanks Sangita! I have plain yogurt in the fridge! Enjoying your beautiful recipes… xo


  8. flavours2017 says:

    You can use it while u are marinating the chicken — 🙂 Thanks once again Rhonda — 🙂

    Liked by 1 person

  9. Maria Doss says:

    Aww…chicken 65 is an iconic food! Can’t have enough of this:) Love your blog layout, have a great week:)

    Liked by 1 person

  10. flavours2017 says:

    Thanks Maria for liking my blog 😊


  11. flavours2017 says:

    You too have a grt week ahead 😊


  12. Gul Randhawa says:

    I tried this dish while I was in Bangalore and I loved it as I love spices. Loved your recipe!

    Liked by 1 person

  13. flavours2017 says:

    Thanks Gul — and loved ur comment —


  14. This really looks good!

    Liked by 1 person

  15. You’re welcome !


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