Chicken 65


Chicken 65, not sure why it is called so ….but is a very very famous starter in India. Small chicken chunks turned into a beautiful dish full of flavours and texture. I first got this recipe from my social studies teacher. She made it during one of the pot lunches and my mum and I immediately secured it for our recipe book because back then recipe sharing is only by mouth and especially these kind of restaurant style recipes are a trade secret and would never leave the chef’s kitchen. It’s great as a snacks/canapes with cocktails or as a starter and I assure you, whoever you are serving to will be totally fall in love with you.



2 Breasts of Chicken

Half a bunch of Curry Leaves

10 Green Chillies

1 Tbsp Garam Masala

2 Tbsp Yogurt

1 Tsp Orange Food Colour

1/2   Tsp Chili Powder

2 Tsp Cornflour

11/2 Tsp Salt or more as per taste

11/2 Tbsp Ginger Garlic Paste

1 Tsp Coriander Powder

1 Tsp Mustard Seeds

1 Tsp Vinegar

5-10 Tbsp of oil



Marinade the chicken with Yogurt, salt, chilli powder, orange colour, cornflour, Ginger Garlic paste, coriander powder and  Vinegar and leave for at least  two hours.

Heat  oil in a pan, add the mustard and curry leaves. When the mustard start to splatter , add the green chillies and fry for 2 mins. Add the marinated chicken and cook it on a medium flame for at least 10 mins. Continue to cook till all the liquid has been absorbed and the chicken has got a nice brown colour around the corners. Plate the chicken as heap and you will see the mountain of tempting chicken melting in the mouth and soon your plate will be clean.




  1. Chicken 65 as far as I know , a hybird broiler chicken takes 65 days to grow to an adult, So a chicken which is 65 days old was used for this dish .Hence chicken 65 !!!

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