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Chicken 65 Recipe

Chicken 65 is an Indo China continental recipe. Chicken 65 is a deep fried hot and spicy bar snack. It is a quick appetizer. It is crispy in out side but inside is soft and juicy.  Once my younger brother was given me a treat in a 3 star hotel for his first salary. He gave the menu book but said didi (sister) why don’t you try chicken 65? Really my brother’s choice was tasty. It was spicy in taste, red in colour. You can also make just like in restaurants.


Boneless chicken 500 gm (cut into 1½ inch cubes)

Yogurt 1/2 cup

Lemon juice 1 1/2 tbspchicken65

Corn flour 2 tbsp

Ajinomoto (msg) 1 pinch

Oil 1 cup

Salt as taste

Bunch of curry leaves

For spice powder:

Kashmiri chilli powder 1/2 tsp (optional)

Dried red chhili

Garlic 6 cloves

Ginger 2 inch piece

Coriander seeds 2 tsp

Blackpapper 1 tsp


Wash the chicken very well. Grind all ingredients of masala in to a fine paste. Mix yogurt, lemon juice, corn flour, salt. Add two tablespoons oil in the masala paste.  Add chicken with the masala paste and marinate for an hour in a refrigerator.

Heat some oil in a thick-bottomed kadai. Put the chicken pieces in small batches of little amount and stir-fry. Fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.

Then fry the chicken on a low flame until golden brown, turning every once in a while. The out side of chicken will be dark golden brown. Drain and remove on a paper towel.

Then you fry the next batch. Repeat it till all marinate chicken end.  Add the curry leaves when you are frying up the last batch and let it turn crisp.  Red and spicy chicken 65 is ready to serve with sliced onion and lemon wedges.

Tips: You can use rice flour to give the outside a bit of crispness

Chicken 65 Recipe

Urad Daal Kachori

A perfect kachori is that which is puffed up. This flaky kachori is filled with a fried urad dal mixture and deep fried in oil.

Main thing in this kachori fry on a very slow flame so that the crust is crisp and cooked on the inside. This is called also rajsthani kachori. There is lot of mashala and asifatada use in this recipe.


For The Dough:kachori

2 cups plain all propose flour

1/4 cup melted ghee or oil

1/2 tsp salt

For Filling:

1 cup white gram split

1 teaspoon Cumin Seeds

1 teaspoon crushed coriander seed

1 teaspoon crushed anise seed

1 pinch of asofoetida

1 tsp ginger-green chilli paste

1 tsp red chilli powder

1 tsp garam masala

1 tbsp dried mango powder

3 tbsp oil

Extra 1/2 litere hudson canola oil for fring


Wash and soak the white gram split for 3-4 hours.

Mix all the ingredients of dough and knead into semi-soft dough using little warm water.

Keep covered under a wet muslin cloth. Keep it on warm place.

Drain the water from split and grind coarsely. Heat some oil in a frying pan. Crackle the cumin seeds. Add asafoetida in it.

Add ginger-green chilli paste, crushed coriander seed, crushed anise seed, red chili powder, dried mango powder and salt as taste. Fry all the spices well.  Add grinded split to it and fry for some times. When the split turns brown in colour, add coriander leaves and garam masala into the mixture.

Turn off the heat.  Let it cool for some time. Heat some oil in a deep pan to fry the kachori. Make small balls of the dough as tennis ball. Roll the ball slightly and stuff a teaspoon of the dal mixture.

Surround the filling mixture with the dough by slowly stretching it over the filling mixture. Seal all the ends tightly and remove any excess dough. Roll each filled portion into a 60 mm. (2½”) diameter circle taking care to ensure that the filling does not spill out. Press the centre of the kachori with your thumb.

Put this kachori into the oil, turn the heat slow. Fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachori should puff up like puri. Take it out on a papper towel.

It can be stored in air-tight containers for up to a week. Make before this holi. When your guest arrives, warm up the kachoris in a slow oven for about 7 to 10 minutes.

Serve them with aloo ki sabji or green red chutney.

Urad Daal Kachori

Rajma Cheese Parathas

Rajma Cheese Paratha is fully loaded with protein, iron and zinc. It is a stuffed paratha, filled with rajma and cheese. Recently my neighborhood aunt had made this.

I have just little modify it. I have added some cheese in it. It was a delightful combination. It is not only tasty also so many vitamins in it.


For the dough:rajma_cheese_paratha

1 cup whole wheat flour

2 tsp oil

Salt as taste

For the rajma filling:

1/4 cup red kidney beans, soaked overnight

1/2 cup chopped onions

1 large sized clove of garlic finely grated

2 tbsp Coriander leaves, finely chopped

2 tsp grated ginger

1 tsp cumin seed

1/2 tsp garam masala powder

1/2 tsp turmeric powder

4 tbsp grated processed cheese

Oil for cooking

Extra ghee for frying paratha

Salt – to taste


For the dough:

In a wide bowl sheave wheat flour. Add salt and required water, mix well and knead it in soft dough.

Add salt and turmeric powder in rajma. In pressure cooker boil rajma with enough water. After 5 to 6 whistles swich off the flame.

Let it cool for 10 minutes. Drain water from rajma and Smash it with the back of ladle to get a coarse consistency

In pan heat oil, crackle cumin seeds. Add chopped onions, ginger and garlic and fry till the onions are light brown. Add chilli powder, garam masala powder and chopped coriander leaves.

Add cooked rajma and mix well. Cook the rajma till the mixture is dry. Let it cool for few time. Add the grated cheese init and mix well.

Take big lemon size dough and shape the dough into a cup. Stuff rajma cheese stuffing at the center and gather the dough from all sides. Close the cup. Roll out into a round very carefully, dusting with wheat.

Heat a tawa, and place the paratha on it. Apply a little ghee on it. Then turn over and apply ghee again and roast it till the paratha color is golden brown. Repeat it to make more parathas. Serve these parathas with curd or pickle.

Rajma Cheese Parathas

Nilgiri Chicken Korma

Nilgiri Chicken Korma is one of the best non-veg recipe. It is made for a wonderful side with naan , lacha pararatha or biriyani. Its origin is the hill station of Tamil Nadu in India. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma.


Chicken 700 gramsNilgiri Chicken Korma

Chopped tomato 1

Chopped onion 1

Chopped garlic 3-4 cloves

Crated ginger 25mm

Red chili powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Lemon juice 1, 1/2 tablespoon

Canola oil 3 tablespoon

Salt as taste

Dry Roast:

Cumin seed 1 teaspoon

Bay Leaves 2

Cardamom 4

Cinnamon 1 stick

Cloves 4

Saunf 1 teaspoon

Poppy seed 1 teaspoon

Grated coconut 5 tablespoon

Cashew nuts 5

Roasted chickpeas 1 tablespoon

Roast: (in 2 tsps oil for 5 minutes)

Green chilis 4

Curry leaves 8

Shallots or small red onion 10

Chopped coriander leaves 3 tablespoon

Mint leaves 14


Make a fine paste of ingredients under ‘dry roast’. Add a few tbsp of water and keep aside. Heat oil in a heavy bottomed pan, add curry leaves. Saute for 2 minutes. Add chopped onions and fry till they become brown. Add ginger-garlic paste and saute for 3 minutes. Add red chilli powder, turmeric powder and salt and combine. Add the chopped tomatoes and fry for 4-5 minutes. Add poppy seed and coconut paste, and cook.

Blend all the greens (Coriander Leaves, Green Chillies and Curry Leaves). Add this green paste in it. Then add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 minutes.

Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with some chopped coriander leaves and serve hot.

I think you must like the gravy of the korma. Try it.

Tips: Vegetarian can cook same process alternative of chicken.

Nilgiri Chicken Korma

Test Post from Delicious Recipes | Indian & Continental Recipes

Test Post from Delicious Recipes | Indian & Continental Recipes

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