Chicken 65


Boneless chicken cut in to small cubes – 500 gm
Curd  – 1/2 cup
Lemon juice  – 1 tbsp
Rice flour  – 2 1/2 tbsp
Curry leaves
Salt as needed

For masala 

Dry red chillies – 2 nos
Kashmiri chilli -3 nos
Ginger, chopped – 1 tbsp
Garlic  – 6 cloves
Coriander seeds – 2 tbsp
Peppercorns – 2 tsp
Fennel seeds – 1/2 tsp


Dry roast and grind the ingredients for  masala to a fine powder. Mix the yogurt, lemon juice, rice flour, salt and 2 tablespoons of oil into the ground masala powder to make a paste.

Marinate the chicken with the masala paste. Keep it for 1 hour in a refrigerator.

Heat oil in a thick bottom pan. Add 6-8 chicken pieces and deep fry. Do this in batches of 6-8. Fry till it is golden in colour. Serve hot

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