Spicy Chicken 65 Recipe

spicy chicken 65 recipe
spicy chicken 65 recipe

AuthorBinitaCategoryAppetizers & Snacks, Non VegetarianDifficultyIntermediate

Hot and Spicy chicken recipe from south India

Yields3 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins



Spicy Chicken 65 Recipe


  • 1/2 kg chicken boneless, cubed
  • 2 tbsp corn flour
  • oil for deep fry

For marination

  • 1 tbsp ginger-garlic paste
  • 1/2 tsp red chilli powder
  • 2 tbsp yogurt (dahi)
  • 1/2 tsp black pepper powder (kali mirch powder)
  • 1/4 tsp turmeric powder (haldi)
  • 8-10 curry leaves (kadi patta)
  • salt to taste

How to Make Seasoning for Chicken 65

  • 1/2 tsp cumin seeds (jeera)
  • 8-10 curry leaves
  • 1/2 tsp garlic, chopped (lehsun)
  • 2 green chillies, sliced
  • 1/2 tsp black pepper powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp sugar
  • 2 cloves garlic, grated
  • 2 tbsp curd
  • salt to taste

How to Prepare for Spicy Chicken 65

  1. Take a deep bowl and add curd, ginger-garlic paste, red chilli powder, salt, black pepper powder, turmeric and curry leaves. Mix well to form a paste.
  2. Add boneless chicken pieces and mix well so that paste is coated well on all pieces. Cover and keep aside for 1-2 hours. For best results, keep in refrigerator for overnight. Sprinkle some flour on the marinade.
  3. Whisk the yogurt well until smooth and keep aside.
  4. Fry some dry curry leaves in hot oil and keep for garnishing.

How to Make Spicy Chicken 65

  1. Heat some oil in a deep pan on medium flame. When the oil is hot enough, deep fry chicken pieces in it one by one. Fry till the chicken pieces are crisp and golden. Drain extra oil on a tissue.
  2. Heat 1 tbsp oil in another pan on medium flame and add cumin seeds. When seeds begin to crackle, add garlic, curry leaves, green chillies and fry them. Add curd, red chilli powder, sugar and salt. Mix everything well.
  3. Add fried chicken pieces to the mixture and fry on medium flame for 2 minutes. Mix the paste and chicken pieces well so that pieces are well coated
  4. Turn off the flame and garnish with fried curry leaves and serve with sliced onions and lemons.

Important: Marination is the most important part. More time you keep the chicken in marinade, most better it tastes.

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