Monday, February 9, 2009

South Indian Chicken 65

I realize that being Hyderabadi, it would be a crime for me to keep my knowledge of south Indian food to myself. :) That being said, here is one of my personal favorite south Indian recipes. The origin of chicken 65 dates back to early 60's. There are different stories behind its name, but regardless, it's the taste that makes this dish an all-time favorite. While extremely popular in restaurants, with the right use of spices, the same restaurant quality can easily be achieved at home. :)


-1 lb. chicken breast cut into small chunks (or legs and thighs if you prefer)
-4 tsp. red chili powder
-2 tsp. coriander powder
-1/4 tsp. turmeric powder
-1/4 tsp. garam masala powder (available at any Indo/Pak grocer)
-5 tsp. lemon juice
-2 tsp. plain yogurt
-1 tsp. ginger garlic paste
-About 3 drops of red food coloring
-1 tsp. salt (or to taste)
-2 cups oil (for deep frying)
-Small handful of coriander leaves (for garnishing)

*In a large bowl, mix red chili powder, coriander powder, turmeric powder, salt, garam masala, food coloring, ginger garlic paste, lemon juice, and yogurt and make a thick paste.
*Add chicken pieces to this and rub all over to thoroughly coat chicken with masala all around. Allow to marinate for at least 1 hour (covered) in the refrigerator. (The longer it marinates, the better)
*When chicken is ready to be cooked, heat oil in a deep sauce pan or wok and deep fry over medium high heat for about 6 minutes or until it turns dark brown on all around.
*Drain excess oil and garnish with coriander leaves.

Serve with lemon wedges and onion slices and eat with rice or by itself!


  1. Asalaam Alaikum Sis,

    Can you post a recipe (or have you) for a basic basmati rice pilaf? I love the rice they serve at the Indian restaurants, always light and fluffy.