Chicken 65

A quick, yummy and irresistible chicken stir fry~Chicken 65 is a famous Hyderabadi appetizer served at parties and easily available at most of the restaurants and food stalls in Hyderabad city. Please do not ask me why is it called Chicken 65, I have no idea about it.

There exist many versions of this dish, and today I am posting my version. I also make a dry version with no sauce, and just the baghaar/tempering. Inshallah I will post it in the future sometime. For now, you can prepare this simple dish and impress your loved ones.

Chicken 65

Serve Chicken 65 along with Rumali rotis. If you cannot buy or prepare Rumali roti, just heat a thin tortilla on a flat griddle until nicely toasted on both sides and enjoy.

Note: Normally, the chicken 65 that is served back home in Hyderabad is fiery red in color, that is because red color is added to it. I do not add color to food and hence the different color.

Chicken 65

Boneless Chicken – 500 gms, cut into bite size cubes, washed and drained (you can also use chicken with bone if you want)
For Batter:
Ginger-garlic paste – 1 1/2 tbsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Black pepper powder – 1/4 tsp
Egg white – 1, large
Cornflour – 1 tbsp
Canola oil – to deep fry
For Baghaar:
Canola oil – 2 tbsp
Cumin seeds – 1 tsp
Black Mustard seeds – 1/2 tbsp
Green chillies – 10, small, each slit into two
Curry leaves – 20-25 fresh
Yogurt – 1/3 cup, lightly stirred until smooth
Tomato Ketchup – 3 tbsp
Soya sauce – 2 tbsp
Red chilli powder – 1 tsp
For Garnish:
Fried cashew nuts – roughly chopped
Cilantro – roughly chopped
Onion rings
Baby carrots
Sliced cucumbers
Shredded lettuce leaves
Lemon wedges

Method:

1. In a medium sized mixing bowl, add all the ingredients for the batter except egg and cornflour and and mix well. Add the chicken cubes and gently combine. Cover and let the chicken marinate for 1 or 2 hours. Later, bring the chicken back to room temperature and add cornflour and egg. Mix well. Deep fry the chicken pieces in hot oil for not more than 3 minutes in batches. Drain the fried chicken in a wire mesh strainer for the extra oil to drain off  and keep aside until all are done.
2. In a mixing bowl, add yogurt, tomato ketchup, soya sauce and red chilli powder and mix well. Keep aside.
3. For baghaar/tempering, in a frying pan at medium high heat, add oil and as soon as it is warm add the cumin seeds and the mustard seeds. As the seeds begin to pop, remove the pan from heat and add the green chillies and curry leaves. Stir fry and let the pan cool down. Once the pan is slightly cool, add the stirred yogurt mixture and mix well. (if you add curd in hot pan the curd will curdle). Transfer the pan to the stove and keep stirring continuously at medium heat. Once boiling, add the fried chicken and mix well. Cover with a lid and let cook for 5-10 minutes. Keep stirring ever once in a while. Serve Chicken 65 on a platter garnished with fresh cilantro, fried cashew nuts, lemon wedges, lettuce leaves, cucumber slices, baby carrots and onion rings.

Luv,
Mona

34 thoughts on “Chicken 65

  1. I have tried this recipe it’s a very delicious recipe one must try this recipe once his/her life time.

    I get water 😛 in mouth everytime I see this recipe or somebody talk about it.

  2. i totally agree with Ahmed Fiazuddin about the origins of chicken 65.& i would like to add that it was a miltary barrack in Tamil Nadu,in south of India.

  3. First of all, chicken 65 is not an authentic Hyderabadi dish. I can vouch for this because I & my great grandparents were born in Hyderabad so I am an original Hyderabdi. This dish actually originated in the mess of military barracks. The mess had a long list of menu items. This particular chicken dish was No. 65 on the menu list. So, the military personnel started calling it chicken 65 for short.

    Later on this dish became popular in South India mainly in Andhra & Kerala. It was introduced to Hyderabad only in the last few decades.

  4. Aha! so that is why my gravy dries up! I dont add tomato ketchup and soya sauce. Waisey, the baghar is of slit green chillies and curry patta. the aroma comes out exactly like that then. 🙂

    Your recipes are really nice.

  5. I tried this recipe last night-its very easy but I would definitely omit the Ketchup-it makes it sweetish which is 100% not needed in Chicken 65.

  6. This was my very fav chicken dish when I was growing up in Dubai … but I’ll be damned if I found anything as good when we moved to the US/Canada. I knew I could count on you to find an awesome recipe for this, Mona! Btw, thks for stopping by my blog and sending your best wishes for my new baby boy!

  7. hello and happy new year, mona. i love this recipe. it is tangy and spicy and looks GORGEOUS. we have smthg similar in Pakistan in terms of a number attached to the name of a dish- it is called 19B. it is a hakka chinese soup. the number comes from the numbering on the menu- all chinese restaurants which carry this soup refer to it as 19B and have it as item #19B on their menu!

    Shayma, very interesting to know! ~Mona

  8. Salaam! Ok, first I was floored by Kajals blog and from there I wandered here and I’m utterly speechless: a fellow hyderabadi muslim foodie, lol, masha’allah!I’m soooo coming back here every day…maybe even twice a day! Have much to learn from you insha’allah 🙂

  9. hey mona
    i luv chicken 65 and ur recipe too.
    i am thinking of trying this rec with paneer instead of chicken for my veg freinds. i did try with tofu and it was awsome.
    rizruby

  10. hello mona.i read u r recipe of chicken 65.but u not made excatly chicken 65 recipe.ingrideints r same but bagaar with zera rai is not correct use more fry green chillies and curry leaves for decoration.and yougurt is used by andhra people in chicken 65 recipe.instead of that add vinegar and green chilli souce and colour.then only it will be a perfect chicken 65 recipe.

  11. It’s called chicken 65 bcuz it was number 65 in the menu list of the hotel that served it first…so they used the acronym the chicken tht is numbered 65.

  12. That looks absolutely yummy, Mona! Also, I couldn’t resist Googling about the origin of the name “Chicken 65”, and there came up a lot of interesting versions, including one that says that “65 is the pants size of Tarul Assani, the chef that invented the dish nearly 200 years ago.” 😀

    I will try this tonight, inshaAllah. Thanks for sharing!

  13. This is one very close to our heart, esp. my DD. She loves the dry stir fry. Will wait for the dry recipe:-) I wonder why it is called chicken 65.. 65 spices originally used? (that is my interpretation:-D )

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