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Chicken 65

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Chicken 65

Chicken 65 is said to have originated in Madras (Chennai). It is spicy and fried, with the flavors of ginger, garlic and chillies.


  • 1 kg Chicken joint
  • 1 large onion
  • Medium size chunk of ginger
  • 4 cloves of garlic
  • Salt and pepper to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dry coriander powder
  • 400 grams curd
  • 2 tablespoons water
  • 8 tablespoons coconut oil


  1. In a food processor add onion, garlic and ginger. Blend all the ingredients into a fine paste.
  2. Now add curd, red chilli powder, salt, cumin powder, coriander powder and pepper powder to the paste and stir it to form the marinate base.
  3. Place the chicken in the marinate base for 15 minutes.
  4. Take a pressure cooker with some water and lay the chicken. Put on the lid and pressure cook the chicken till the first whistle.
  5. Remove it from heat and let the chicken cook in its steam for a few minutes.
  6. While chicken is still in the pressure cooker, heat coconut oil in a wok.
  7. Finally add the semi cooked chicken to the wok and roast on high heat till it turns brown well.