Sticky Chicken 65

13 Nov

I came across a Chicken 65 Recipe online sometime last week. It brought back great memories from my college days. About that time it was just starting to surface on restaurant menu’s and parties and getting to be a popular appetizer. But it is always the first time when you like something that is the impression you remember. I have tried it a couple of times after I came to the US but there was always something amiss. It either was dry, lacked seasoning or sweetness. When I started to search for the recipe I was surprised to find that it was a popular street food in south Indian. My understanding for the longest time was an Indo-Chinese recipe. A cross between tandoori and chicken manchurian.


The fried red chicken pieces is very distinctive of chicken 65. I do not recall ever making this recipe. Mind you, I started my cooking adventures at an early age of 9.  My first recipe being mixed vegetable soup and then experimenting with beef, prawns/shrimp and chicken and other types of soups. For a couple of years my Christmas gifts were cook books. Stuffed tomatoes, meat pies made with Maggie noodle as a base, Indo-Chinese recipes and desserts followed. I was fortunate to have a very supporting family who enjoyed my home cooked foods, specially my dad and brother.


For any recipe that I cannot remember too well I tend to go by my memory of taste, texture and smell. Trying to search for the recipe for Chicken65 I could not find anyone that struck a chord. Going with my gut and the number of recipes I saw online this is my version knowing that I may be called out on the ingredients. The wise-nut that I am, I decide to appropriately name it as Sticky Chicken 65. These deep-fried puppies get tossed in a light sweet and sour gravy. They are served dry or wet but I like them wet. I have also replaced the artificial red food color with natural vegetable color (paprika and turmeric). My recipe also has no eggs and white flour. To soften and keep the meat moist the meat was marinated in plain yogurt.


Serving Size: 4-6



1 lbs of boneless chicken meat diced in 1″ cubes

1/4 tsp pepper powder

1/8 tsp turmeric powder

1/2 tsp of cumin powder

1 tbsp ginger-garlic paste

2 tbsp plain yogurt

1 tbsp of paprika

Salt to taste


4 tbsp of cornflour

1 sprig of curry leaves

Sticky Sauce

1/3 cup of diced bell-pepper

1 tbsp of ginger-garlic paste

3-4 tbsp of ketchup

1/4 tsp of cornflour

1/3 cup water

salt to taste


Wash the chicken, cut in 1 inch cubes. Apply ginger-garlic paste,pepper,turmeric, paprika, yogurt and salt. Marinate overnight if possible or 1-2 hours least.

Mix the cornflour to coat the pieces of meat. Heat oil in a pan and deep fry the piece for 4-5 minutes till done. Drain on paper towel. Once done quickly fry the curry leaves and toss them with the deep-fried chicken pieces.

You can serve it dry or for a sticky coating follow the below steps.

Next heat another pan, saute the bell-pepper about a minute.

Next add the ginger-garlic paste and saute for 30 seconds.

Then add the ketchup, cornflour, water and saute till the gravy thickens.

Finally toss in the fried chicken pieces and enjoy it hot.



73 Responses to “Sticky Chicken 65”

  1. Mr. Militant Negro November 13, 2015 at 6:19 pm #

    Reblogged this on The Militant Negro™.

  2. Lynz Real Cooking November 13, 2015 at 6:19 pm #


  3. Jim November 13, 2015 at 6:23 pm #

    ooooo. that looks good.

    • Nandini November 13, 2015 at 8:27 pm #

      Thank You Jim so much. Have a great weekend 🙂

  4. Miss Dinie November 13, 2015 at 6:28 pm #

    That looks good!

    • Nandini November 13, 2015 at 8:28 pm #

      Thank You so much Miss Dinie 🙂

      • Miss Dinie November 13, 2015 at 8:41 pm #

        Very easy,and just the right touch of spices!

  5. STAN the MAN November 13, 2015 at 6:46 pm #

    Hey Nandini!

    It is 2.13 am in the U.K. I was alerted to Your email by My iphone 6. I thought GOSH what a great dish for a saturday morning. STICKY CHICKEN 65 looks EXCELLENT. I don’t know how many times I am going to praise You, for Your photography.But praise YOU, I must. Your photo makes CHICKEN 65 look SUPERB. And thanks for EDUCATING Me/Us with the fact that chicken 65 is actually South Indian street food. I never knew that. My spouse has loaded the freezer with a lot of chicken for reasons best known to Her. I am going to talk Her into making chicken 65 for the weekend. They talk alot about chicken 65 in Goa. I never had a chance to try it out. So here comes Our chance. Rest assured, I will drop You a line about the outcome.

    Have a FAB weekend.


    Stan the Man

    • Nandini November 14, 2015 at 8:57 am #

      Thank You Mr Stan for your kind words. I do apologize for the disturbance. Will look forward to your feedback. Wishing you and Mrs Stan a lovely weekend.

      • STAN THE MAN December 5, 2015 at 7:54 am #

        Hi Nandini!

        My spouse just today prepared STICKY CHICKEN 65. And girl it really tastes FANTASTIC. Thank You for sharing this MAJESTIC DISH with Us.


        Stan the Man

        • Nandini December 5, 2015 at 8:59 am #

          That is so awesome Mr Stan. I am happy to know you enjoyed the recipe. Do pass my complements to Mrs Stan 🙂

  6. rookievegan November 13, 2015 at 7:36 pm #

    Looks absolutely delicious!

    • Nandini November 14, 2015 at 8:58 am #

      Thank You very much Linda. Have a lovely weekend 🙂

  7. det-res November 13, 2015 at 7:36 pm #

    This brings back so many memories. Thanks for this recipe.

    • Nandini November 14, 2015 at 8:58 am #

      You are so welcome and Thank You 🙂

  8. Sandhya November 13, 2015 at 7:40 pm #

    Nandini, This recipe looks fabulous! I have never made chicken 65 at home but will now!

    • Nandini November 14, 2015 at 9:05 am #

      Thank You Sandhya so much. That is so awesome. This recipe will surely be easy for a great chef like you. Have a great weekend 🙂

      • Sandhya November 14, 2015 at 7:22 pm #

        Thank you Nandini for your sweet words.

  9. leggypeggy November 13, 2015 at 11:25 pm #

    That looks delicious.

    • Nandini November 14, 2015 at 9:08 am #

      Thank You Peggy so much. Have a lovely weekend 🙂

  10. thelonelyauthorblog November 14, 2015 at 4:20 am #

    It looks really delicious.

    • Nandini November 14, 2015 at 9:19 am #

      Thank You so much 🙂

  11. mabel60 November 14, 2015 at 4:23 am #

    This looks delicious, I will try it soon.

    • Nandini November 14, 2015 at 9:20 am #

      That will be awesome and Thank You Mabel 🙂

  12. Eric Klingenberg November 14, 2015 at 5:00 am #

    Sounds good I might give it a try.

    • Nandini November 14, 2015 at 9:20 am #

      Thank You Eric 🙂

  13. Loretta November 14, 2015 at 5:09 am #

    I’ve never heard of chicken 65 Nandini, I know the Indo-Chinese cuisine has taken off in India for sure. It looks really good, I like the sweet and sour tastes that this dish must impart, will definitely have to give it a go. Happy weekend!

    • Nandini November 14, 2015 at 9:21 am #

      Thank You so Much Loretta. That makes me happy. I will look forward to your feedback. You too have a great weekend 🙂

  14. Ms McKahsum November 14, 2015 at 5:23 am #

    I love how you picture the ingredients.
    Makes it easy to know what I’m looking for 🙂

    • Nandini November 14, 2015 at 9:23 am #

      Thank you so much Ms Mckahsum. That has been my objective from day one to make my recipes easy 🙂

  15. lynne hoareau November 14, 2015 at 6:19 am #

    Hi Nandini, I have never heard of Chicken 65, but I must say it looks and sounds delicious. I love the combination of all the flavours. I definitely will be trying this. Have a lovely weekend. 🙂

    • Nandini November 14, 2015 at 9:24 am #

      Thank You Lynne for your kind words. I am happy to know that you liked the recipe and will look forward to your feedback. You too have a lovely weekend 🙂

  16. fromthefamilytable November 14, 2015 at 8:42 am #

    I, too, have never heard of Chicken 65, but your recipe is definitely a keeper.

    • Nandini November 14, 2015 at 9:30 am #

      Thank You Darryl so much. It is not found in all Indian restaurants out here. Have a lovely weekend 🙂

  17. dcarmack November 14, 2015 at 8:50 am #

    I’d love to have you over for a week. You teach me seven favorites and I do so for you.

    • Nandini November 14, 2015 at 9:36 am #

      Sounds like a fair trade Dan. Specially since you were trained in Nuclear sciences I am sure your know lot more then me. Have a great weekend 🙂

  18. Freda @ Aromatic essence November 14, 2015 at 9:24 am #

    That looks very delectable !

    • Nandini November 14, 2015 at 9:37 am #

      Thank You so much Freda 🙂

  19. Harry...the Man! November 14, 2015 at 10:09 am #

    I love the look of this. I’ve a weakness for chicken dishes – especially sweet or sticky ones – and this looks like it will occupy one Saturday evening at my house.

    • Nandini November 14, 2015 at 2:15 pm #

      I hope so it does Harry and Thank You. Wishing Gloria and you a lovely weekend 🙂

  20. sarahfoto November 14, 2015 at 10:11 am #

    My kids favourite is triple coated deep-fried chicken(from the Guardian I think) in a beer batter. Cooking for the kids can be a pain, all they ate for years was bacon and macaronis but all of a sudden Indian curry was the favourite. I guess their taste buds are evolving as the grow 🙂 So I will definitely try this recipe soon!

    • Nandini November 14, 2015 at 2:18 pm #

      That is sooo… awesome Sarah. Guess as they grow they want more and more tastier and complex foods. My kids are just the same. Wishing you a lovely weekend 🙂

  21. stateeats November 14, 2015 at 11:11 am #

    Hi Nandini – I have never heard of this before. And, just curious, but do you know why its called Chicken 65? Are there 64 other variations of it? 🙂 – Kat

    • Nandini November 14, 2015 at 2:34 pm #

      Hi Kat, I too had not much info on the origin or significance of the name so I looked it up on Wikipedia and found this. Hope this helps.
      Historical claims:
      *Chicken 65 was a dish introduced in 1965 at the famous Buhari Hotel restaurant by its founder A.M.Buhari, a pioneer in the South Indian food industry.
      * One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
      * Another claim is that the dish is served by cutting the chicken into 65 small pieces.
      * Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier.
      * The name is also claimed to relate to a requirement for the meat to be from 65-day-old chickens.
      * Another account claims that this dish was the 65th item in a menu of a mess hall visited by soldiers.
      * It is made from chickens weighing 650 grams.

      • stateeats November 18, 2015 at 6:59 am #

        Oh my gosh, so many stories, I am just cracking up! I love including these little histories when you can find them but verification is sometimes impossible. – Kat

  22. urbanmonique November 14, 2015 at 1:56 pm #

    I am SO makin’ this!

    • Nandini November 14, 2015 at 2:41 pm #

      Thank You will definitely look forward to your feedback 🙂

  23. bradcalie November 15, 2015 at 10:46 am #

    Hi Nandini. I can’t cook to save my life but this looks soooo good, I’m going to give it a try when I get home.

    • Nandini November 16, 2015 at 4:03 pm #

      Thank You so much and looking forward to your feedback when you do 🙂

  24. J.B. Whitmore November 16, 2015 at 1:09 pm #

    Yum. This looks great.

  25. triciaroxane November 16, 2015 at 7:46 pm #

    Originally dropped by to say this looks delicious, but I also wanted to let you know I nominated you for the Blogger Recognition Award! If you’d like to participate you can check out the details here 🙂

    • Nandini November 19, 2015 at 3:57 pm #

      Tricia , Thank you so much for the nominations. That is very kind of you 🙂

  26. spiceinthecity November 17, 2015 at 10:06 am #

    The chicken 65 looks amazing Nandini! So perfect when it is cold and rainy outside!!

    • Nandini November 19, 2015 at 3:59 pm #

      Thank You so much Naina. That is very kind of you to say 🙂

  27. Kesariyaa November 19, 2015 at 7:22 pm #

    Thank you for being a regular visitor to my blog, Nandini! I looove Goa, so will have to try some Goan veg recipes from your blog soon 🙂

    • Nandini November 20, 2015 at 5:43 pm #

      You are very welcome Kesariyaa 🙂

  28. allatimoshka November 21, 2015 at 12:41 am #

    This looks yummy!

    Thanks for sharing 🙂

    • Nandini November 21, 2015 at 12:32 pm #

      Thank You so much 🙂

  29. annascuisine November 27, 2015 at 7:14 am #

    This reminds me of my fave Mochi chicken I had back in Hawaii. Delicious! This recipe looks as delicious too.

    • Nandini December 2, 2015 at 5:57 pm #

      Thank You Anna that is really kind of you to say 🙂

  30. Smiling Notes December 17, 2015 at 6:42 pm #

    This looks too delicious dear!

    • Nandini December 18, 2015 at 4:41 pm #

      Thank You so much 🙂

  31. Ankita M-S January 4, 2016 at 11:33 pm #

    looks yummy!

    • Nandini January 11, 2016 at 2:58 pm #

      Thank You Ankita 🙂

  32. my food mission January 7, 2016 at 8:40 am #

    This looks mega!

    • Nandini January 11, 2016 at 3:14 pm #

      Thank You so much 🙂

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