Chicken 65

There are many stories about why this dish is called Chicken 65, no one really knows the right reason. Do you?

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  • Chicken Marinade
  •  Chicken boneless 1 inch cubes ½ kg
  •  Adrak lehsan paste (ginger garlic paste) 1 tbs
  •  Lal mirch (red chili flakes/powder) 1 tsp or to taste
  •  Corn flour 2 tbs
  •  Dhania (coriander seeds) roasted & crushed 1 tsp
  •  Namak (salt) 1 tsp
  •  Chawal (rice flour) 1 tbs
  •  Sirka (vinegar) or lemon juice 2 tbs
  •  Pani (water) as required
  • il for frying


  •  Oil 3-4 tbs
  •  Kari pata (curry leaves) 10-15
  •  Adrak (ginger) chopped ½ tbs
  •  Lehsan (garlic) chopped ½ tbs
  •  Chili garlic sauce ¼ cup
  •  Tomato paste 2 tbs
  •  Namak (salt) 1 tsp or to taste
  •  Lal mirch powder (red chili powder) 1 tsp or to taste
  •  Zeera (cumin seeds) roasted & crushed 1 tsp
  •  Dahi (yogurt) ¾ cup
  •  Fried chicken
  •  Hari mirch (green chilies) 2-3
  •  Red food color ¼ tsp (optional)
  •  Garam masala powder (whole spice powder) ½ tsp
  •  Lemon juice 2 tbs


Add chicken in a bowl and add all marinade ingredients and mix well. Marinate for 2 hours.

Heat oil in a wok and fry marinated chicken cubes until golden brown on medium low flame. Set aside.

To prepare gravy, heat oil and add curry leaves, ginger and garlic. Saute for 1 min and add ginger garlic sauce, tomato paste, salt, red chili powder cumin powder and mix well.
Add yogurt, mix and add fried chicken.

Add green chilies, red food color and mix well

Sprinkle whole spice powder and lemon juice.

Serve with white rice.

Recipe By: Saima Asad

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