I’m not going to lie-this isn’t exactly my own recipe! It’s something I adapted from my husband’s recipe. So for anyone that knows me, you know that I don’t really listen to recipes or follow them. So I will say, I asked my husband what ingredients he used, used my own measurements and method!
There are so many theories to why the dish is named Chicken 65. Some people say it has 65 spices in it and but Google says it’s because it originated in 1965 in Chennai, India.
Typically the chicken is battered and fry but this version doesn’t use any batter. It makes it easier and in my opinion, so much more delicious!
I hope you enjoy my version of my husband’s recipe of Chicken 65!
AuthorNureen SCategoryIndian, Keto, Main DishesDifficultyIntermediate
Turn the heat on medium and heat up the oil.
Add the chicken and cook until it turns white.
Add the spices and mix well.
Add yogurt and curry leaves. Cover and cook for 10 minutes or until the chicken is tender.
Add the food color and cook well. Cook until the oil separates.
Serve with naan or rice!
Ingredients
Directions
Turn the heat on medium and heat up the oil.
Add the chicken and cook until it turns white.
Add the spices and mix well.
Add yogurt and curry leaves. Cover and cook for 10 minutes or until the chicken is tender.
Add the food color and cook well. Cook until the oil separates.
Serve with naan or rice!
1 reply on “Chicken 65”
Delicious chicken 65. I did not use food color, however replaced with some Kashmiri red chilies crushed with vinegar to give the dish it’s unique color, worked to some extent, I also added some coriander powder, dried mango powder & pav bhaji masala. Result was delicious