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Chicken 65 Recipe in Instant Pot by Foodies Terminal Feature Image

Chicken 65 recipe | Instant Pot - Foodies Terminal

Chicken 65 recipe is a punchy appetizer or snack recipe from South India that consists of spicy deep fried chicken pieces sauteed in sauces, ginger garlic & lots of green chilies.
4.8 from 5 votes
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Course: Appetizer, Entree, Side Dish
Cuisine: Indian
Keyword: Chicken 65 recipe, Chicken 65 restaurant style
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 88kcal
Author: Meghna Chakraborty.

Ingredients

  • 500 gms Chicken breast or thighs 1.1 pounds chicken cut into 1 " cubes.
  • 1 cup Yogurt divided into two equal portions.
  • 1 Large egg
  • 1 tbsp Turmeric Powder
  • 1.5 tbsp Garam Masala Powder
  • 1.5 tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
  • 1 tbsp Red Chili Powder
  • 2 tbsp Lemon Juice
  • 1/3 cup Cornstarch more if needed
  • 2.5 tbsp Ginger Garlic Paste
  • 1/2 litre Canola Oil For deep frying the chicken pieces.
  • 1/3 cup Beet juice Freshly squeezed, divided into two equal portions
  • 4 tbsp tomato ketchup
  • 4 tbsp chili garlic paste or any hot sauce or chili sauce
  • 10-12 curry leaves
  • 5-6 Green Chilies slit
  • 2.5 tbsp garlic roughly chopped heaped
  • 2.5 tbsp chopped ginger heaped
  • 1 tbsp crushed pepper powder
  • Salt (to taste)
  • 2 whole dried red chilies optional

Instructions

  • Chop the chicken breast or chicken thigh into 1" cubes. Set aside.
  • Prepare the marinade: In the bowl where you stored the chicken pieces add 1/2 cup yogurt, turmeric powder, garam masala powder, kashmiri red chili powder, red chili powder, 1/2 tbsp crushed pepper powder, lemon juice, 1 egg, cornstarch, ginger garlic paste, salt, half of the above-mentioned beet juice and mix everything well, so that the chicken pieces are all well coated with the marinade.
  • Allow the marinated chicken to rest for at least 30 mins.
  • Set up your Instant pot to the "Saute" mode & set it to " more". You can do this by pressing the "saute" button. Pour oil in the pot & allow it to become hot.
  • When the oil is hot gently release the marinated chicken pieces and fry them in batches until golden & crisp. Set them aside.
  • Prepare a quick sauce for the sauteeing part. In a separate bowl mix together the remaining 1/2 cup yogurt, garlic chili sauce, tomato ketchup, and the remaining beet juice. Whisk well. Set aside.
  • After deep frying, all the chicken pieces, press the "cancel" button on your Instant Pot, and carefully pour the hot oil in a separate container except 5 tbsp oil.
  • Switch on the Instant pot & press the "saute" button and set it to "normal" mode. Allow the oil to become hot.
  • Gently release the curry leaves and allow them to sizzle for a few seconds.
  • Next, add the chopped ginger, garlic, and the slit green chilies. Saute for a few mins.
  • Now, add the quick sauce to the pot, mix well. 
  • Add the deep fried chicken pieces along with the remaining pepper powder. Saute until well coated and the consistency becomes dry.
  • Serve hot, enjoy!

Stove Top Method:

  • Instead of an Instant pot use a heavy bottomed pan, kadhai or saucepan for deep frying the chicken pieces.
  • Fry them over medium-high heat.
  • Saute them in your favorite skillet or kadhai over medium-high heat.
  • The recipe remains the same.

Notes

1.For best result allow the marinated chicken pieces to rest in the marinade for at least 30 mins.
2.You may plan ahead and prepare your marinade the day before and allow it to rest overnight or 24 hrs in the refrigerator.
3.Cover the container with a cling film and put it in the refrigerator.
4.The lovely gorgeous red color is very much achievable sans food color. Just use freshly squeezed beet juice & kashmiri red chili powder or paprika powder.
5.No packaged beet juice, please. Grate your own beet & juice it!
6.You may adjust the heat in this chicken 65 recipe by totally skipping the green chilies & the red chili powder.
7.Do not skip the deep frying part if you want to cook an authentic chicken 65 dish.
8.Adjust the cornflour accordingly, because the consistency of the yogurt varies according to brands & also the temperature in your kitchen. To adjust the consistency of the yogurt used in the recipe you may need a little more cornflour or little less.
9.The chicken 65 recipe is very much freezable. You may freeze the deep fried chicken pieces in portion size zip lock bags & sautee them later. or you may even freeze the complete dish.
10.I would recommend just do not use the green chilies if you decide to freeze the complete dish!
Nutrition Facts
Chicken 65 recipe | Instant Pot - Foodies Terminal
Amount Per Serving (100 g)
Calories 88 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 5g2%
Protein 11g22%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 100g | Calories: 88kcal | Carbohydrates: 5g | Protein: 11g | Fat: 3g