Chicken 65

Chicken 65 has become one of the popular offerings in the restaurant. The dish can be served as a main entree and made from chicken breast, or as an appetizer.

Chicken – 1/2 kg
Red Chilly Powder – 4 tsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Lemon juice – 5 tsp Curd – 2 tsp
Ginger garlic paste – 1 tsp
Salt – to taste
Oil – 2 cup (for deep frying)


• Wash and cut chicken in desired size, small portions tastes good.
• Take a deep bowl mix red chilly powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, lemon juice, yogurt and make a thick paste.
• Add chicken pieces to this and rub to coat the masala to all sides of chicken.
• Let this marinate for at least 1 hour in the refrigerator.
• Now heat oil in a kadai or deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side.
• Drain excess oil .Serve with lemon wedges and onions rings.

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