chicken 65 recipe, how to make chicken 65 restaurant style

chicken 65 recipe, Learn with step by step photos how to make chicken 65 recipe at home – a popular South Indian restaurant style chicken starter
 
There are so many variations of making chicken 65, all totally different from one another with different styles Andhra style or hyderabadi style, Madurai style, restaurant style etc. I have tried quite a lot and ended up concluding this as one of the best chicken 65 recipe, which is worth serving as a starter for any parties.
 
delicious easy chicken 65
 
chicken 65 recipe has roughly been adapted from vahchef’s recipe, I have tried it countless number of times since 5 years (much before I became a food blogger). It has never turned me down even when I make this for a crowd. The changes, I made to the original recipe is I use a freshly ground homemade garlic chili seasoning instead of the store bought one which he suggests, which took a while for me to try out.
 
to make a hyderabadi chicken 65, you can use yogurt for marination as well for seasoning. However it is optional.
 
I prefer not to use egg since it makes the chunks soggy and smelly once cooled down. This recipe can be made even without yogurt and egg if you desire. The result will still be juicy and soft chicken. If you make the chicken 65 without egg, it can be kept for few hrs while there will be no change in the taste and flavor. It can be refrigerated for later use and heated as well.
 
serve hyderabadi chicken 65 with onions and lemon
 
For more Indian chicken starters, check
popular chilli chicken
Restaurant style tandoori chicken
easy garlic chicken
andhra chicken majestic
delicious chicken tikka
crispy chicken pakoda

 
some of the readers often ask me tips to make soft and tender chunks of chicken like we get in restaurants. My only tip is to use yogurt or soak the chicken in buttermilk overnight. If you don’t have the time to soak it overnight, then i suggest using very littke yogurt to make soft and tender chicken. I did try this last weekend and able to get very nice andhra style chicken 65. Hence updating the post with new pics and more tips.
 

step by step photos on how to make chicken 65 recipe

1. Marinate chicken with ginger garlic paste, red chili powder, lemon juice or yogurt , pepper powder or garam masala, turmeric and very little salt.
addition of ingredients for chicken 65 recipe
2. For a restaurant flavor, you can also add very finely chopped curry leaves. Keep it aside for 45 minutes to 1 hour.  Overnight makes the chicken super soft.
marinade for chicken 65 recipe
3. Add corn flour and maida or rice flour.
addition of flour for chicken 65 recipe
4. Mix well using very little water or egg. one egg for half kg chicken. If you have used yogurt no need to use egg. But if you have not used yogurt, i suggest using egg since it will locks the chicken juices and prevent it from becoming hard when fried. Since i have used yogurt i did not use egg.
binding the flours for andhra style chicken 65
5. Heat oil and deep fry until golden.
deep frying chicken 65 andhra style
6. Drain them on a kitchen tissue.
draining chicken 65
7. To a bowl, add garlic paste, red chili powder, salt, very little sugar and yogurt or vinegar with 2 tbsp. water. To remove the pungent taste of garlic very little sugar is used but that doesn’t sweeten the chicken. Some restaurants use yogurt, some use vinegar.  To make andhra style chicken 65 use yogurt.
making of spice mixture for andhra style chicken 65
8. Transfer the oil to a bowl from the pan and retain just 1/2 to 1 tbsp. oil. Add garlic, when it is lightly fried add cumin, chilies and curry leaves.
seasoning for chicken 65 recipe
9. When the curry leaves turn crisp, add the mixture we just made above.
addition of mixture for chicken 65 recipe
10. Allow it to thicken a bit.
thickened seasoning for chicken 65 recipe
11. Add the fried chicken and saute for 2 to 3 minutes to coat the mixture well.
addition of chicken 65
Delicious, juicy chicken starter is ready, serve with onion wedges.
 
chicken 65 andhra style

 

Here is the popular restaurant style chicken 65 recipe below

4.9 from 14 reviews
chicken 65 recipe, how to make chicken 65 restaurant style
 
Prep time
Cook time
Total time
 
A popular south indian chicken starter appetizer served in restaurants.
Author:
Recipe type: Appetizer
Cuisine: southindian
Yield: 2
Ingredients (240 ml cup used)
  • 250 to 300 grams of boneless tender chicken
  • 1 egg white or whole egg for half kg chicken (optional, refer notes)
  • 2 tbsp. Corn flour
  • 1 tbsp rice flour or cornflour
  • oil for deep frying
marination
  • ½ tbsp. ginger garlic paste
  • ½ tsp red chili powder
  • 1 tsp. lemon juice or 1½ tbsp. yogurt (don’t use sour curd)
  • ½ tsp pepper powder
  • ⅛ tsp turmeric
  • Salt to taste
Seasoning for chicken 65 recipe
  • ½ tsp cumin / jeera
  • ½ tsp chopped garlic
  • ½ tsp pepper powder
  • 2 green chilies
  • Few sprigs Curry leaves
Seasoning mixture to coat the chicken
  • ¾ tsp red chili powder
  • ½ tsp sugar (removes pungent taste from garlic)
  • 2 cloves of garlic paste
  • Salt to taste
  • 2 tbsp. Thick yogurt (or 1 tsp vinegar with 2 tbsp. water)
Instructions
  1. Wash chicken under running water and drain off completely. Marinate it with marination ingredients. Set aside for at least 45 mins to 1 hour. Overnight yields the best soft chicken.
  2. Make the seasoning mixture. Add red chili powder, sugar, garlic paste, salt, yogurt or vinegar with 2 tbsp. water. Set this aside.
  3. Sprinkle the dry flour over the marinated chicken. If you chose to use egg, you can use. Mix well. If needed sprinkle little water for a good binding.
  4. Heat oil in a deep pan until hot enough to fry the chicken, fry till they are cooked fully and golden. Stir while frying for even frying. Drain them on a kitchen tissue.
  5. Heat a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp. You can set aside few for garnish.
  6. Add the seasoning mixture we prepared above and let it begin to bubble.
  7. Add the fried chicken and toss and fry on medium heat till the chicken absorbs all the moisture and the raw smell of garlic disappears. Over frying can make the chicken hard, so switch off in time.serve with onion wedges.
Notes
using egg or egg white is optional, it locks in the chicken juices and keeps it soft, but it will leave an egg smell if you are serving it later after a while.

 

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Comments

  1. Tarnjeet Iqbal says

    Oh it was very excellent! Praise Allah, for the wonderful meal! I think the recipe works better with Halal meat.

  2. Gulnaazkara says

    I LOVE ALL Recipes.even i love chicken 65……….i got a perfect and best intructions and directions…..that how to make chicken 65 ……..
    Thank u so much

    • swasthi says

      Hello Vanitha,
      you can address me as Swasthi , thank you so much for your feedback and comments. I will post the mutton dum biryani sometime soon, there is already a easy simple mutton biryani recipe on the blog, you can check out, here is the link
      mutton biryani
      Have a good day.
      :smile:

    • says

      Hi Nabanita! there are so many stories which are related to this recipe, some say it was a item no 65 in a restaurant menu card , while some say, it must be prepared with a chicken aged less than 65 days. watched vahchefs video and got to know this. thanks dear

    • Stallion says

      Because it was item no 65 on the menu in indian restaurants and it became so popular,people named it chicken 65