Thursday, June 4, 2015


Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Nepal ,  as an entree, or quick snack. The flavor of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. 

Prep Time           Cook Time          Ready in              Serves                  Cuisine
15+refrigerating  15min                30min+reftng     4


  • .Chicken-1/2 k
  • .Kashmiri Red chilli powder - 3tbsp(up to your spice level)
  • .Pepper powder - 1/2 tsp
  • .Curry leaves – 1 string( finely chopped)
  • .Ginger garlic paste-2tbsp
  • .Turmeric powder-1/4tsp
  • .Cornflour - 1 tbsp
  • .All purpose flour/ maida - 1 tbsp
  • .yougurt-3tbsp/egg white-1
  • .Lime juice-1/4 tsp
  • .Salt –as required
  • .Curry leaves -1 string (for seasoning)


. Wash chicken in running water 3-4 times.
.Transfer to a colander to drip away all excess water, let it rest for 10 minutes 

.In a bowl combine all the ingredients and mix well so that the chicken is well coated with all the spices. 
. Cover and place in a refrigerator overnight/ for minimum 1 hour. 
. 30 minutes before frying, take the chicken marination out and let it come to room temperature.

. In a wok/ kadai heat oil.
.First add the curry leaves and once it splutters, remove with a slotted spoon from the hot oil. This enhances the flavor of the oil.

. Now start adding the chicken pieces in medium heat oil and fry for 2 minutes each side until well cooked. Using a slotted spoon remove the chicken pieces and drain in a kitchen towel.


. Once the oil drains, serve hot along with sautéd curry leaves on the top.


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