Hyderabadi Style Chicken 65
- Details
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

Hyderabadi Style Chicken 65
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.