J was doing his engineering course in Military College of Engineering in Secunderabad, when we got married. Soon after marriage we headed to Secunderabad. It was there that I got to taste Chicken 65 for the first time. It was love at first bite. Chicken 65 turned out to be a must-have starter dish, every time we ate out.
Once we were walking along the street, when I spotted a food cart, where the guy was making Chicken 65. As I was eager to know the recipe, I keenly observed him after placing our order. I didn’t have the courage to ask him about the ingredients. Hence I started guessing the ingredients and took a mental note of the same.As soon as I reached home, I jotted down all the ingredients and the process. I wasn’t sure if I got the ingredients right, but thought of trying it anyway.
The experiment turned out to be a success. Needless to say, I was thrilled to bits.
Having tasted various versions of Chicken 65, the Hyderabadi Style Chicken 65 remains our favourite.
Personally, I am not a big fan of adding food colours. However in this dish, I added it for better presentation. Otherwise whenever I make Chicken 65 or Gobi 65, I always omit colour. It’s totally upto you whether to add colour or not. You can find the recipe for Gobi 65/ Cauliflower 65 here.

Recipe Video

https://youtu.be/DHcwm7KtP3c

Hyderabadi Style Chicken 65

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Ingredients

  

For the Marination

• 500 gms Boneless Chicken (cut into bite sized pieces)
• 2 teaspoons Soy sauce
• 1-1/2 teaspoons Garlic paste
• 1 teaspoon Chilli powder
• to taste Salt

For the Batter

• 1 cup Flour / Maida
• 1/4 cup Corn flour
• 1 teaspoon Garlic paste
• 1/2 teaspoon Soy sauce
• to taste Salt
• a pinch Red colour (optional)
• as required Water

For the Coating

• 1/2 cup Sour Curd
• 1/2 tablespoon Soy sauce
• a pinch Red colour (optional)
• 1/4 teaspoon Ajinomoto/MSG (optional)
• to taste Salt
• 1 tablespoon Oil
• 3 tablespoons chopped garlic
• 3-4 Green chilli (Cut into 3-4 pieces)
• 2 sprigs Curry leaves
• 1 teaspoon Chilli powder (or less)
• 3 tablespoons Chopped Coriander leaves

Instructions

 

• Marinate the chicken pieces with garlic paste, soy sauce, chilli powder and salt. Keep aside for at least 15 minutes.
  
• In a bowl, mix flour, corn flour, soy sauce, garlic paste, colour, salt and water. The batter should not be too thick or too thin. It should form a slight coating over the chicken pieces.
  
• Put the marinated chicken pieces into the batter and mix well.
  
• In a bowl, mix the curd, soy sauce, salt, colour and MSG (if using). Keep aside.
  
• Heat oil for deep frying.
  
• Fry the chicken pieces, in batches, on medium heat, till golden brown.
  
• Drain to an absorbent paper.

For the Final Coating

• Heat oil in a pan.
  
• Tip in the chopped garlic, green chilli and curry leaves and fry for a few seconds.
  
• Add the chilli powder and mix well.
  
• Tip in the fried chicken pieces and mix well.
  
• Add the curd mixture and mix well, making sure all the chicken pieces are well coated.
  
• Switch off heat.
• Sprinkle the chopped coriander leaves and mix well.
  
• Serve hot immediately.

Notes

Here's the recipe video