Chicken 65 Recipe

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Chicken 65 Recipe


By Monish Gujral Published: November 15, 2013

  • Yield: 3-4 Servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins



  1. Mix all the ingredients for the marinade well. Add the chicken and mix well, allow it to rest for about 2 hours.
  2. Heat up oil in a pan for deep frying the chicken. Add the chicken pieces and fry them in batches. Fry the chicken till golden brown.
  3. For the final touches: Add 3-4 spoons of oil in a pan. Add the curry leaves, mustard seeds, cumin seeds, green chillies, garlic and ginger.
  4. Once the mustard seeds stop popping, add the fried chicken to the pan and saute for a minute. Now add the curd and saute for another 1-2 minutes.
  5. Add the chopped coriander and serve hot.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.


  1. sasha

    December 3, 2013 at 4:12 pm

    Kindly tell me how much of chicken have you used for this recipe ?

    • Monish Gujral

      December 3, 2013 at 7:31 pm

      You can use 450gm for this recipe.

  2. seema

    June 7, 2017 at 8:53 pm

    is it necessary to add the curd in the end, because I want it to be dry and not gravy?

    • Monish Gujral

      April 26, 2018 at 9:39 am

      Ya, the curd adds an extra bit of flavor and don’t worry it dries up, so you’re left with dry chicken 65! :)

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