Hello, hello,

Hope all are doing really well. I’ve been away for a long time, since lot has been happening in my world here!!

Hopefully I’m back now and will be able to publish a lot of draft items that have been accumulating over the past months!! Here a neat and easy recipe to Chicken 65. My family’s favorite and I am sure there is no one who densest love this tempting appetizer. So here is how I make it.


Have fun!

~ Sadaf


Cuisine: Indo-Chinese | Cooking time: 30 mins | Serving: 4 people

Boneless chicken thighs (cubed) – 500g
Oil to deep fry
Curry leaves – about 12 to 15
Green chillies – 3
Yoghurt – 2 tbsp
Soy sauce – 1 tsp
Chilli sauce – 1 tsp
Tomato sauce – 2 tsp
Cumin powder – 1/4 tsp
Salt – according to taste

For the marinade:
Ginger garlic paste – 1 tsp
Salt – according to taste
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 pinch
Garam masala – 1/4 tsp
Corn flour – 3 tbsp
Egg – 1
Red food color – a pinch



Wash the chicken and pat dry with a kitchen towel.

Mix the chicken with the marinade ingredients and refrigerate for about 1-2 hours.

Heat oil to deep fry. Fry the chicken in batches. Soak on kitchen paper.

In a wok, take about a tbsp from the oil used for deep frying. Add the curry leaves and slit green chillies. Fry for about a minute or until the curry leaves turn crisp.

Add yoghurt and fry for another minute. Add the sauces, some salt and cumin powder.

Toss in the chicken, mix well to coat the chicken in the sauce. Turn the heat off when the liquid dries out and chicken is well coated.

Serve with veggie fried rice or by itself with some tomato ketchup. Enjoy!


More Recipes…

17. January 2017 by Sadaf Ansari
Categories: Non-Vegetarian | Tags: , , | Leave a comment

Leave a Reply

Required fields are marked *

six − 1 =