Happy's Cook

Sunday, May 18, 2014

Chicken 65 Recipe- Restaurant Style(Boneless)

I am back after a long time to my blogging world. Even though I was completely cooking these days, I couldn't find time to click and post it in this space. I usually don't like boneless chicken, but this chicken 65 is an exceptional one. I always wonder how restaurants give us soft and tender chicken. I got this recipe from my friend and it came out really well. I have tried it many times now. We really enjoy this. I have already posted a chicken fry here.Let's go for the recipe.
Boneless Chicken - 250 grams(Cut into bite size pieces) Oil - as required(To deep fry) 
Curry leaves (To garnish) 
To Marinate: 
Corn flour - 2 tsp 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Coriander Powder - 1/2 tsp 
Garam masala Powder - a pinch 
Cumin powder - 1/4 tsp 
Freshly ground pepper - 1/2 tsp 
Egg - 1 
Ginger garlic paste - 1 tsp 
Salt - as required 
Lemon - 1/2 
Red food colour - a tiny pinch(Optional)
1. Cut the boneless chicken into small pieces. Marinate the Chicken with corn flour, chilli powder, turmeric powder,coriander powder,garam masala,cumin powder,egg,ginger garlic paste, salt and lemon juice. Leave it aside for 2 to 4 hours inside refrigerator.
2. Heat oil in a kadai and fry the curry leaves and set aside. Then start frying the chicken pieces in batches. Make sure the oil is hot enough to fry the chicken.
3. After 5 to 8 mins, remove the chicken and drain in tissue paper. Garnish it with fried curry leaves.
Serve it with sliced onion and lemon. Enjoy it as a starter or side dish for steamed rice.
The juicy fried chicken goes well with fried rice or any pulao of your choice. It tastes good with rasam rice too.
Points to remember:
  • To get soft juicy,tender and crispy chicken soaking time plays a major role. You have to soak for a minimum of 2 hours. You can soak and refrigerate overnight too.
  • The oil should be hot enough and you should not fry the chicken for longer time. If it is fried for longer duration then the chicken will be rubbery.
  • Adding food colour is optional. If you are very particular in getting the restaurant colour chicken 65, then you have to go for it. But I skip most of the times.
  • Instead of lemon juice, vinegar or curd can also be used.
Warm Regards,
Happy's Cook - Divya


  1. Why do they call it 65? I have seen different versions of this 65 recipes so just curious why its called 65.

    1. This chicken recipe was introduced in madras state during the year 1965, I guess in Buhari hotel. Hence the name :)

  2. Fantastic appetizier, i can finish that whole plate in no time.

  3. It looks like very yummy, and I am wondering how delicious this recipe is when I really gonna taste this, My family will definitely like this recipe. Thanks for sharing the post


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