Tag Archives: chicken 65 recipe

Chicken 65 / Chicken 65 with Homemade Masala

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Chicken 65 being one of the most common food among Indians, that can be prepared in minutes but only the masala matters here. Chicken 65 is can be consumed any time may be as a starter, side dish or a tea time snack. Also, chicken 65 goes out well with variety rice, meals may be a vegetarian or a non-vegetarian and also with parotta salna for dinner, I to have this combo which is deadly – Parotta, Salna and Chicken 65 served with thinly sliced onions.

Usually most of use store bought masalas, which has food color and preservative, this resulted me in preparing the masala at homemade with one more benefit as it has no ginger-garlic, you can also flavor them with vegetables or paneer.

I have already shared Chicken 65 Masala recipe, which has no ginger-garlic, no added color and no preservative. Hence this masala can be used in times of vrat to fry vegetables like plantain, gobi as gobi 65, paneer as paneer 65.

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Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

CLICK HERE for more Chicken recipes and CLICK HERE for Homemade Chicken 65 Masala.</span?

If you prefer you could add food color and ginger-garlic paste and marinate the ingredient before you deep fry them. Let me share the Chicken 65 recipe…

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Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

Ingredients:

  • Chicken – ½ kg
  • Homemade Chicken 65 Masala – 3 ½ tbsp
  • Curd / Yogurt – 1 ½ tbsp
  • Ginger-garlic paste – 1 ½ tbsp
  • Lemon juice – 2 tsp
  • Curry leaves – 4 sprigs
  • Salt to taste
  • Oil for deep frying

Making of Chicken 65 using Home-made masala –

Preparation:

  • Clean and roughly the chop the chicken to medium pieces.
  • Separate the curry leaves from the sprig.
  • Transfer the chicken to a large bowl, add the home-made chicken 65 masala, curry leaves, curd / yogurt, gin-garlic paste, lemon juice and required amount of salt.
  • Mix well using your hands, so that the masala blends well with the chicken.
  • Let it marinate for an hour.
  • Heat oil in a kadai, gently drop in the chicken pieces and fry them on both sides.
  • Once the chicken is fried, drain the oil and remove the chicken pieces to a plate.
  • Serve hot with thinly sliced onions and lemon wedges.

Note: Make sure that the oil should be medium hot, so that the chicken remains juicy even after it’s fried. Once the oil is hot, chicken would be burnt and won’t be cooked inside. Adjust the level salt, as the masala itself has salt in it.

 

Home-made Chicken 65 masala / Chicken 65 Masala / How to make chicken 65 powder at home

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Chicken 65 is one among the common food all over India, right from the star hotels till the street food it has placed its own signature. Been in blogging for almost 3.5 years, I wonder why I have not share the chicken 65 masala recipes? It was one of my followers who asked me for the recipe and this resulted in sharing this recipe with you.

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Home made Chicken 65 Masala / Chicken 65 Masala

This Chicken 65 masala, can be used for Gobi 65, Paneer 65, Fish 65 and so on. Also, it has no artificial food color, ginger-garlic and preservative to masala, this can be used even during festival for preparing fried vegetable. Later during marination you can add ginger-garlic or food color as you desire.

Taking this to Fiesta friday #171 hosted by Angie@thenovicegarderner.

CLICK HERE for more chicken recipes.

This stays fresh for 2 to 3 months, when you store it in an air-tight container. Do not use wet hands or never keep it open for long time, so that the freshness of the aroma goes off. Let me share the recipe…

Ingredients:

  • Dry Red Chillies / Vathal – 8 nos
  • Kashmiri or Byadagi Chillies – 5 nos
  • Coriander / Malli seeds – 2 tbsp
  • Cumin / Jeeragam seeds – 2 tsbp
  • Fennel / Sombu seeds – 1 tbsp
  • Maida / All-purpose flour – 3 tbsp
  • Rice flour – 1 ½ tbsp
  • Salt – 1 ½ tsp
  • Cinnamon – 2 no’s (1” inch stick)
  • Cloves – 5 no’s
  • Bay leaf – 1 no
  • Star Anise – 2 no’s
  • Cardamom – 4 no’s
  • Turmeric powder – ½ tsp (optional)

Making of Homemade Chicken 65 powder –

Preparation:

  • Dry roast all the above given ingredients together except the maida and rice flour.
  • Roast only for few minutes or until you get a wonderful aroma with the crackling sound of the spices.
  • Transfer it to a plate, let it sit aside, until it reaches room temperature.
  • Add the maida / all-purpose flour and rice flour to the same kadai, roast only in low flame.
  • Keep on stirring, make sure to roast it only for few seconds and not to burn it. (refer the video for the texture).
  • Transfer it to a plate, wait until it reaches room temperature.
  • Grind all these together to a fine powder with salt.
  • Sieve the ground powder to a plate, let it rest for 2 mins.
  • Transfer it to an air-tight container, once it reaches room temperature.

Stays fresh for 2 to 3 months.