Chicken 65 Recipe - Marion's Kitchen (2024)

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I hadn’t heard of Chicken 65 before until you guys started requesting a recipe for it! And I’m so glad I did because this fiery dish is so incredibly delicious! Hot and spicy but tangy and crunchy, it’s a symphony of texture and flavour.

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Chicken 65

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 4cm (1.5”) cubes

vegetable oil, for deep-frying

1 cup cornflour (cornstarch)

2 large sprigs fresh curry leaves, leaves removed

3 tsp finely chopped ginger

2 garlic cloves, finely chopped

2 long green chillies, roughly chopped

1 tsp Korean gochugaru chilli powder

2 tbsp tomato ketchup

thinly sliced red onion, to serve

lemon wedges, to serve

Marinade:

2 tbsp natural yoghurt

2 tbsp fresh lemon juice

1 tbsp garam masala

1 tbsp sweet paprika*

1 tsp sugar

1/2 tsp sea salt

1/4 tsp white pepper

Steps

  • Chicken 65 Recipe - Marion's Kitchen (6)

    Combine the ingredients for the marinade in a large dish or bowl. Add the chicken and stir to coat.

  • Chicken 65 Recipe - Marion's Kitchen (7)

    Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon handle dipped into the oil forms small bubbles.

  • Chicken 65 Recipe - Marion's Kitchen (8)

    Meanwhile, add the cornflour to a tray or large bowl and add in half the chicken. Toss to coat. When the oil has reached temperature, tap off any excess flour from the chicken pieces, then cook the chicken in the oil for 5–6 minutes or until it’s golden and cooked through. Use a slotted spoon to transfer chicken to a wire rack placed over a baking tray. Repeat with remaining chicken. Now take half the curry leaves and add those to the oil. Fry for 2 minutes until crispy, then drain on paper towel.

  • Chicken 65 Recipe - Marion's Kitchen (9)

    Pour all but one tablespoon of the oil from the wok. Return the wok to high heat. Add the ginger, garlic, chilli, chilli powder and the remaining curry leaves. Cook, stirring for 1 minute or until aromatic. Add the ketchup and stir to combine. Add the chicken and toss to coat.

  • Chicken 65 Recipe - Marion's Kitchen (10)

    Serve the chicken with onion, lemon wedges and scatter over the fried curry leaves.

  • Chicken 65 Recipe - Marion's Kitchen (11)

    Notes:

    – You can use Kashmiri red chilli powder here instead if you’re able to find it in your local area.

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              Chicken 65

              Chicken 65 Recipe - Marion's Kitchen (16)

              I hadn’t heard of Chicken 65 before until you guys started requesting a recipe for it! And I’m so glad I did because this fiery dish is so incredibly delicious! Hot and spicy but tangy and crunchy, it’s a symphony of texture and flavour.

              PREP TIME20 minutes
              COOK TIME15 minutes
              SERVES4

              Ingredients

              600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 4cm (1.5”) cubes

              vegetable oil, for deep-frying

              1 cup cornflour (cornstarch)

              2 large sprigs fresh curry leaves, leaves removed

              3 tsp finely chopped ginger

              2 garlic cloves, finely chopped

              2 long green chillies, roughly chopped

              1 tsp Korean gochugaru chilli powder

              2 tbsp tomato ketchup

              thinly sliced red onion, to serve

              lemon wedges, to serve

              Marinade:

              2 tbsp natural yoghurt

              2 tbsp fresh lemon juice

              1 tbsp garam masala

              1 tbsp sweet paprika*

              1 tsp sugar

              1/2 tsp sea salt

              1/4 tsp white pepper

              Steps

              • Chicken 65 Recipe - Marion's Kitchen (17)

                Combine the ingredients for the marinade in a large dish or bowl. Add the chicken and stir to coat.

              • Chicken 65 Recipe - Marion's Kitchen (18)

                Pour enough oil into a wok to come one-third of the way up the side. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon handle dipped into the oil forms small bubbles.

              • Chicken 65 Recipe - Marion's Kitchen (19)

                Meanwhile, add the cornflour to a tray or large bowl and add in half the chicken. Toss to coat. When the oil has reached temperature, tap off any excess flour from the chicken pieces, then cook the chicken in the oil for 5–6 minutes or until it’s golden and cooked through. Use a slotted spoon to transfer chicken to a wire rack placed over a baking tray. Repeat with remaining chicken. Now take half the curry leaves and add those to the oil. Fry for 2 minutes until crispy, then drain on paper towel.

              • Chicken 65 Recipe - Marion's Kitchen (20)

                Pour all but one tablespoon of the oil from the wok. Return the wok to high heat. Add the ginger, garlic, chilli, chilli powder and the remaining curry leaves. Cook, stirring for 1 minute or until aromatic. Add the ketchup and stir to combine. Add the chicken and toss to coat.

              • Chicken 65 Recipe - Marion's Kitchen (21)

                Serve the chicken with onion, lemon wedges and scatter over the fried curry leaves.

              • Chicken 65 Recipe - Marion's Kitchen (22)

                Notes:

                – You can use Kashmiri red chilli powder here instead if you’re able to find it in your local area.

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              FOOD PRODUCTS

              EXPLORE

              WORK WITH US

              GET HELP

              Curry Paste

              Recipes

              Media Partnerships

              Contact Us

              Meal Kits

              MK Daily

              Content Production

              Shipping and Delivery

              Chilli Sauces

              About Us

              Returns and Exchanges

              Marion's Original Marinades

              Shop

              Marion's Original Salad Dressings

              Where to Buy

              @2021 Marion's Kitchen

              Terms

              Privacy Policy Terms of Service

              Accessibility

              Stay in touch with my latest recipes and updates!

              FOOD PRODUCTS

              Curry Paste

              Meal Kits

              Chilli Sauces

              Marion's Original Marinades

              Marion's Original Salad Dressings

              Where to Buy

              EXPLORE

              Recipes

              MK Daily

              About Us

              Shop

              WORK WITH US

              Media Partnerships

              Content Production

              GET HELP

              Contact Us

              Shipping and Delivery

              Returns and Exchanges

              @2021 Marion's Kitchen

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              Chicken 65 Recipe - Marion's Kitchen (2024)

              FAQs

              What does 65 mean in Chicken 65? ›

              If you are wondering why the dish is called Chicken 65, it is simply because it was invented in the year 1965. Many people also say that the chicken was chopped into 65 pieces or was marinated for 65 days, that's why the dish got its unique name.

              Why is Chicken 65 so good? ›

              The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish. Vegetarian variants like "Paneer 65" or "Gobi 65" use paneer or cauliflower instead.

              Is Chicken 65 good for health? ›

              There is a misunderstanding that Chicken 65 is a non-healthy dish because it is deep-fried. Though it is a deep-fried recipe, you can make it as an alternate healthier version by adding less fresh oil for frying. Also, it has many traditional spices, aiding digestion and reducing inflammation.

              Why Paneer 65 is called 65? ›

              The origin of the name "Paneer 65" is associated with various stories. Some believe it was named so because it was the 65th dish on a menu, others claim that it originally contained 65 different spices, and some believe it originated in 1965.

              Is Chicken 65 good for weight gain? ›

              No, because nowadays healthy foods are not identified but chicken breast or shredded chicken with lemon and herbs can be a great breakfast option for those who want to lose weight.

              What is Chicken 65 made of? ›

              Chicken 65 is a South Indian deep fried chicken appetizer, originated in Hotel Buhari in Chennai. Chicken pieces are marinated with flour, spices, yogurt, egg, and curry leaves. These are later fried to perfection until golden and crisp.

              What do you eat Chicken 65 with? ›

              Enjoy the ever flavorful Crispy Chicken 65. Bite-sized chicken pieces marinated in spices and yoghurt, before fried to perfection. Serve with rice or naan, or nibble on it by its own.

              Why is Chicken 65 red? ›

              Indian chicken 65 gets its fiery red color due to red chili powder. This is the most we know about the origin of chicken 65 and its popularity around the world.

              Where did Chicken 65 originate? ›

              Chicken 65 was first made at the Buhari Hotel in Chennai in 1965. According to the caption of the post, the hotel was started in 1951 by AM Buhari. Incidentally, it was the first place to introduce fine dining in Chennai as well.

              Can diabetic eat Chicken 65? ›

              Chicken is rich in nutrients and protein and low in calories, making it ideal for people with diabetes trying to maintain a moderate weight and stay full for longer.

              Is it OK to eat chicken every day? ›

              As a general guideline, incorporating chicken into your diet a few times a week is safe and can be a part of a balanced diet. However, it's essential to diversify your protein sources with fish, lean meats, legumes, and plant-based proteins for a well-rounded and healthy diet.

              What is the difference between Chicken 65 and chicken chilli? ›

              Anonymous Answered Aug 25, 2022 Chicken chilli is dark soya sauce n tomato ketchup,bellpaper,diced cut green chillies,sweet and spices. chicken 65 is tangy flavour. ... Chicken chilli is dark soya sauce n tomato ketchup,bellpaper,diced cut green chillies,sweet and spices. chicken 65 is tangy flavour.

              What paneer is called in English? ›

              Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants, and cow's skim milk.

              Is paneer OK to eat? ›

              Consuming paneer daily can have numerous health benefits, including providing high-quality protein, improving bone health, aiding in weight loss, boosting immunity, and promoting heart health. However, it is important to consume it in moderation and choose low-fat options.

              What is the origin of Chicken 65? ›

              Image of What is the origin of Chicken 65?
              India, officially the Republic of India, is a country in South Asia. It is the seventh-largest country by area; the most populous country as of June 2023; and from the time of its independence in 1947, the world's most populous democracy.
              Wikipedia

              What is 65 in cooking? ›

              Chicken 65 is bite size pieces of chicken coated in spicy masala marination consists of chilli powder, turmeric, garam masala powder, lemon juice, ginger, garlic, eggs, rice flour. Marinated chicken is then deep fried till cooked and crispy.

              How long can chicken sit at 65 degrees? ›

              It is not safe to eat raw or cooked chicken that has been sitting out at room temperature for more than two hours. Instead, you should discard it because otherwise, you're putting yourself at risk for food poisoning.

              How long can chicken stay at 65 degrees? ›

              No, it is not safe to eat raw chicken that has been left out at room temperature for 3 hours. Bacteria such as Salmonella can grow rapidly on raw chicken that is left at temperatures between 40°F and 140°F (4°C to 60°C) for more than 2 hours, increasing the risk of foodborne illness.

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