Thursday, 29 November 2012

Chicken 65......gone wrong, gone right

Ok below is the recipe of my Chicken 65, dry and here is the story of how it went wrong and then right...while marinating discovered I didn't have rice flour and instead of grinding some rice which wld hv taken 2 mins, I used corn starch instead...heated some oil, and put the chicken in the oilthe oil wasn't really hot, the chicken was ice cold, instead of frying in batches as usual, dunked the entire marinated chicken in the kadhai...result...everything stuck to the kadhai...the more I stirred the more the marinade spread in the kadhai...there was no other back up plan so put some water in the kadhai and lowered the flame...yes it was only now that I realized that I was doing all that on high flame...anyway, stirred and got off all the crispy corn starch masala off the kadhai (crispy and still not burned)...put in some more water, covered and cooked till done...perfect with rice...oily, spicy, yummy...I need to do this again soon J

P.S they say don't drink and drive...they should say, don't drink and cook as well!!

Chicken 65 mmskitchenbites

Chicken 65, dry


  • Chicken, boneless thigh,cut into 1” cubes,250 gms
  • Oil, for deep frying chicken

To be Fried:

  • Dried Red chillies, 1
  • Curry leaves, fresh, a handful
  • Fresh Green chillies, slit & seeds removed, 5-6
  • Garlic Cloves, 5-6

For the marinade

  • Yogurt, 2-3 tbsp
  • Lemon juice/Vinegar,1 tbsp
  • Rice flour, 2 tbsp
  • Salt, to taste
  • Red Chilli powder, 1 tsp
  • Ginger Garlic paste, 2 tsp
  • Coriander powder, 1 tsp
  • Black pepper powder, 1 tsp


Wash and drain the chicken pieces. 
Mix the marinade ingredients in a bowl. Add the chicken to the marinade to coat and marinate for a cpl of hours in the fridge.

Bring the chicken back to room temperature before cooking.

Heat oil in pan or kadhai for deep drying the chicken. 

Add the chicken pieces in small batches of four to five pieces and fry over medium heat till chicken is deep golden crispy on the outside and completely cooked through.

Remove the fried chicken to a clean plate and finish frying all the chicken. 

Fry the curry leaves, dried red chilli, green chilli and garlic. Add to the fried chicken, give a quick stir and serve hot with lemon wedges.


Please do note that my recipe doesn't include egg in the marinade as some other recipes you may find on the net. Please don't attempt the 'gone wrong' version with egg in the marinade. 

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