Everything you need to know about how to make Chicken 65!
I learned a lot of fantastic chicken 65 recipes while travelling the UK, researching for my second cookbook ‘The Curry Guy Easy’.
As you will see, there are a lot of ingredients in this famous dish. For this reason, I almost didn’t include it in that book.
So don’t let all those ingredients scare you off! This recipe is super easy. Just get your ingredients lined up and you can make delicious chicken 65 at home. Just like me, I think you might just be doing that very often.
There are so many different recipes for chicken 65 in the UK but they are all quite similar. I like to serve it as a starter but it also makes a great snack. The spicy and crispy chicken pieces are to die for.
An optional extra is to stir in red chilli sauce to finish it all off. You could use the hot sauce of your choice and yes… shop bought is fine.
I have also tried chicken 65 many times in India and found the dish there to be very similar to those we get in the west. Perhaps that is why it has become so popular worldwide.
Once you’ve made the recipe, you will want to make in again and again.
Ever wondered why the dish is called ‘chicken 65’?
I’ve heard so many stories about how chicken 65 got its name. One was that the original chicken 65 had sixty-fine ingredients in it.
Although I have tried, I have yet to find a recipe that calls for that many ingredients but it is a possibility.
A more believable explanation was that chicken 65 was always the 65th option on the menu at popular restaurants in India. There were a lot of different dishes on the menus.
Diners would simply look for the 65th item on the menu and know it would be amazing.
Although this recipe does include red food colouring for the meat, it is not necessary for you to do so.
The colouring adds a nice colour that many people expect in a chicken 65 but that colouring has no flavour at all.
These step by step chicken 65 recipe photos should help you get the recipe just right.
If you want to work ahead, you could fry the chicken up to a day before serving it.
Then just heat through and you’re off.
This chicken 65 recipe is served at all of my curry feasts!
- 1000g chicken breast
- 2 eggs - beaten
- 2 tablespoons garlic ginger paste
- 3 tablespoons cornflour
- 3 tablespoons rice flour
- 1 teaspoon turmeric
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons chilli powder
- 1½ tablespoons tandoori masala
- 1 teaspoons salt
- 1 tablespoon black pepper
- Rapeseed oil for deep frying
- 1 teaspoon black mustard seeds
- 1 teaspoons cumin seeds
- 20 curry leaves
- 3 green chillies sliced
- 12 cloves garlic finely chopped
- 1 x 4" piece of ginger - julienned
- 3 spring onions - roughly chopped
- 2 tablespoons lemon juice
- 2 - 3 tablespoons chilli sauce of choice (optional)
- Slice the chicken breasts into small bite sized pieces at an angle as shown in the photo above.
- Mix all of the ingredients up to the black pepper into a paste and stir this evenly into the chicken pieces.
- Let this marinate for about 30 minutes or longer.
- When ready to deep fry, heat your oil in a large wok. The oil should be at least four inches deep.
- The oil is ready when a small piece of battered chicken bubbles immediately when you put it in.
- Fry the chicken in batches until the exterior is nice and crispy and the meat is about 85% cooked through. This should take about two - three minutes per batch.
- Place the finished chicken pieces on a wire rack to rest while you finish the dish.
- Empty the wok keeping about four tablespoons of the oil in the pan.
- Place over high heat and toss in the mustard seeds. When they begin to pop, add the cumin seeds, curry leaves and green chillies and fry for a further 30 seconds.
- Add the garlic and julienned ginger and fry until fragrant and soft. About a minute should do the job.
- Pour the chicken and spring onions in and stir well to coat. Fry it all over high heat until the chicken is completely cooked through. Squeeze the lemon juice over the top and add chilli sauce (if using).
- Give it all one last good stir and check for seasoning, adding a little more salt if needed.
If you like this authentic chicken 65 recipe, you’ve simply got to try my super spicy chicken wings!