Bismillahir Rahmanir Raheem

You have all heard about the Chicken-65 and the reasons for it getting the name and everything, right? Here I will not talk about all that history, but just tell you how delectable and scrumptious each bite is and the best thing I like about it, is  the omission of the bright reddish-orange color and the MSG! 


To be marinated...

Boneless Chicken cubes-2 lbs ( washed and drained in a colander)
ginger-garlic paste-1 tbs
salt-to taste
red peper powder-1 tsp
corn starch-2 tbs
eggs-2 large

For frying..

Oil- enough for shallow frying
curry leaves- 20 in number
slit green chillies-6-8
tomato ketchup-1 tbs
vinegar-1 tsp
yogurt-2 tbs
onions-1/2 sliced

Method: Heat oil in a pot. Put the curry leaves carefully in the oil and cover immediately as it splashes a lot of oil. In a few seconds, remove the leaves with a slotted spoon and set aside. Fry the green chillies carefully and remove from oil and set aside. Now, shallow- fry each cube seperately in about two batches and remove into a colander and set aside. Remove most of the oil into a bow and leave about a tbs in the pot. Add the onions to the oil, followed by the yogurt and the ketchup and the vinegar. Stir until all the moisture evaporates and you are left with a gooey gravy. Now, put all the stuff that has been sitting aside including the Chicken, the chillies and the curry leaves and give it a stir and cover with a lid and let it cook for about 5-8 minutes on a medium heat. Turn off the stove and transfer to a serving paltter. Enjoy!


  1. Fantastic, easy, recipe! I cook chicken so often I run out of ideas; this is a great one.

  2. Looks yummy ... this sounds wonderful.


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