May 23, 2011

Chicken 65 ( Killer Recipe )

I think I have had enough writings on my recent trip and travel and made you bored with my experiences. I think now I am back to reality and got back to routine. At work things were crazy and we are done with a major release Phew! Before I went to trip I used to monitor our nightly build process as it was my turn then, since I was going to vacation some of my wonderful colleagues volunteered to take care of the build in my absence. In return favor to them I have promised some nice goodies from my kitchen. To kept my promise I have made this Chicken 65 (which is long time due for me to try as well). It came out too good and beyond my expectations and won everybody's taste ticklings at work.

Chicken 65
I was surprised myself how fast, easy and yet very tasty is this recipe!! Check this out, you will be convinced like me for sure.

Source: This recipe is adapted from my favorite site vah-reh-vah.

Before Frying:
Chicken Breast - 1 lb (small size tray)
Salt - 1 Tsp
Black Pepper - 1 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1 Tsp
Ginger Garlic Paste - 1 tsp
Corn Starch - 2 Tbsp
Egg - 1
Vegetable Oil - Enough for frying

After Frying
Olive Oil - 1 Tbsp
Cumin Seeds - 1 tsp
Garlic - 1 Tbsp
Ginger - 1 Tbsp
Salt - 1 tsp
Green Chilies - 3
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Chili Garlic Sauce - 1 Tbsp
Honey - 1tsp
Curry Leaves - 10 or Cilantro -  1/4 Cup
Lime - 1/2

Thanks to morning sunshine for cooperating to capture all the wonderful colors in my click.

1. Cut the Chicken Breast into small pieces. (I have used Chicken Stir Fry variety so it was easy to cut)
2. Add Salt, Red Chili Powder, Turmeric Powder, Ginger Garlic Paster close the lid the set aside for 15 minutes. (to let all the flavors to sink in)
3. Mean while heat the oil for frying.
4. Add the Corn Starch and Egg to Chicken and mix well. Once the oil is hot, drop chicken slowly into hot oil. Fry them until golden brown color in batches. The Turmeric and Red Chile Powder will give nice color. (natural coloring agents).
5. Keep these fried chicken pieces on the paper towel to drain the excess oil from it.
6. Take the non-stick pan and add the olive oil to it.
7. Once the oil is hot, add cumin seeds, once they start spluttering, add the chopped ginger and Garlic pieces. Add the Green Chili. let the mixture fry for a min.
8. Add the salt, Coriander Powder, Cumin Powder followed by Chili Garlic Sauce.  Mix well and Add 2 tbsp water to make the mixture little dilute.
9. Add Honey and mix well.
10. Add the Fried Chicken Pieces to the pan mix it very well and Add the Coriander leaves at the end. Switch off the stove and leave it on the stove for 5 min.

Chicken 65 Served at it's best. :-)
Serve into plates while it is hot, with a side of green lime. Now you are almost close to heaven, squeeze that lime on and dig into it to taste the heaven. :-)

  • I have avoided the MSG (Chinese salt) and food color from the base recipe.
  • Honey is my secret ingredient in the recipe, this softens the spicy taste and make this mixture little thick and sticky so that it will be coated well on the chicken pieces. and Don't over do this, may kill the spicy taste.
  • By the way this is my first attempt at Chicken 65 :-)

I am sending this to MizHelen's  Full Plate Thursday.

Enjoy and Take Care until Next time


  1. Seriously am drooling over that irresistible chicken 65, fantastic..

  2. Loved this one too! Liked the idea of adding curry leaves :) Looks heavenly delicious!

  3. Hey, I am a big fan of Chicken 65 and I have to tell you that I tried your recipe and it blew my mind. Thanks!!



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