Monday, 31 December 2012

Chicken 65 Dry recipe - How to make Chiken 65 Cripsy and Crunchy

Chicken 65  - Do you know how to make Chicken 65 Dry, Cripsy and Crunchy. Lets get started into making of hot and crunchy spicy chicken Starter.

How to make Chiken 65 Cripsy and Crunchy

Recipe Reference : Sharmis Passions

I usually go thru sharmee's blog and this particular recipe of Sharmis Passions tempted me a lot for making chicken 65 and here is my version with few changes.
The changes were only as I didn't had few ingredients readily available in my pantry and my version too tasted well :).


1. Oil - For deep frying 2. Curry Leaves - Few
3. Green Chilies - 2 (halved)
4. Raw onion slices - Few just to season
5. Lemon - 1/2 wedge just to season (I garnished with chopped coriander :))

For Marination:
1. Cleaned Boneless Chicken - 1/2 kg (I used with bones :p)
2. Ginger Garlic Paste - 1 tsp
3. Coriander Powder - 2 tsp
4. Red Chili Powder - 3 tsp
5. Pepper Powder - 1/4 tsp
6. Cumin Powder - 1/4 tsp
7. Turmeric powder- a generous pinch
8. Corn Flour - 2 tsp
9. Rice Flour - 3/4 tsp
10. Red Food Color - 1/4 tsp (I didn't use)
11. Lemon Juice - 1 tbsp (I used 3 spoons of curd instead)
12. Egg - 1
13. Salt - To taste


1. Mix all the ingredients listed under 'For Marination' and mix well.

2. Allow it to rest for 2 hours atleast - the more resting time the softer the chicken 65 will be. 

3. Then heat oil in a kadai deep fry curry leaves and green chillies till crisp and set aside. 

4. Then add the chicken pieces in batches and fry well.

5. Deep fry them until crispy and till it turns golden brown. Garnish with fried curry leaves and green chillies, Onion slices and chopped coriander.


1. The time for marinade is very important to get juicy soft chicken 65 else it would turn hard and rubbery. So make sure to marinade atleast for 2 hours atleast.
2. Choose tender chicken thigh part and cut them into small bite sized pieces.
3. It is a better snack item.