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.

Print Recipe

Hyderabadi Style Chicken 65

Servings

Ingredients

For the Marination

• 500 gms Boneless Chicken (cut into bite sized pieces)
• 2 teaspoons Soy sauce
• 1-1/2 teaspoons Garlic paste
• 1/2 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 Ajinomotto/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

Servings Ingredients For the Marination 500 gms Boneless Chicken (cut into bite sized pieces) 2 teaspoons Soy sauce 1-1/2 teaspoons Garlic paste 1/2 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 Ajinomotto/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

1. Marinate the chicken pieces with garlic paste, soy sauce, chilli powder and salt. Keep aside for at least 15 minutes.

   
2. 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.

   
3. Put the marinated chicken pieces into the batter and mix well.

   
4. In a bowl, mix the curd, soy sauce, salt, colour and MSG (if using). Keep aside.

   
5. Heat oil for deep frying.

   
6. Fry the chicken pieces, in batches, on medium heat, till golden brown.

   
7. Drain to an absorbent paper.

For the Final Coating

1. Heat oil in a pan.

   
2. Tip in the chopped garlic, green chilli and curry leaves and fry for a few seconds.

   
3. Add the chilli powder and mix well.

   
4. Tip in the fried chicken pieces and mix well.

   
5. Add the curd mixture and mix well, making sure all the chicken pieces are well coated.

   
6. Switch off heat.
7. Sprinkle the chopped coriander leaves and mix well.

   
8. Serve hot immediately.

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