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Recipe: How to Make Dynami’s Indian Chicken 65

Chicken 65

Chicken 65

Chicken 65 is a dish that sparks every one of my taste buds and has all the flavors that I love so much. It has remained one of my favorite Indian dishes since my childhood. Although there are several stories that claim to explain the history of the name of this dish, I prefer the most logical of all the stories. It is said that many northern Indian army soldiers would always go to a military canteen (cafeteria) in Chennai. The menu was written in Tamil. Since several of the soldiers could not read Tamil, they made ordered their food by saying the number of the dish on the menu. The dish became very popular among the soldiers by word of mouth. People would then come in constantly ordering chicken #65 and so it came to be known as Chicken 65.

I have been making this dish for years and had to modify it to my own taste which includes a lot more garlic and a faster way of making it from whatever ingredients were available to me before. I ended up getting used to it and it tastes fantastic.This recipe is very easy to make if you are in a rush, but if you decide to take the extra time to keep the chicken in the marinade, it is definitely worth it. Let’s get started!

Preparation time: 10 minutes

Cooking time: 18-20 minutes

Servings: 2 large servings or 4 small servings

You will need:


  • Large bowl
  • Frying pan or pot
  • Spatula


  • 1 pound of cut up boneless chicken breast (or thigh or boned to your liking)
  • 1 tbsp. salt
  • ½ tbsp. black pepper
  • 1 tbsp. ginger powder
  • 2 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tbsp. paprika
  • 1-2 tbsp. red chili powder (spiciness to your liking)
  • 2 tbsp. Coriander powder
  • 1 tbsp. cumin
  • ½ tbsp. turmeric
  • 1 small dried red chili
  • 1 tbsp. Graham Masala
  • 2 tbsp. corn starch
  • 2 tbsp. all-purpose flour
  • Juice of 1 squeezed lemon
  • 3 tbsp. vinegar
  • 2 tbsp. butter or margarine
  • ½ cup of yogurt or milk
  • 1 egg


  • 2 tbsp. fried garlic
  • 2 tbsp. fried onions
  • 1 tbsp. red food coloring


  • 1-1.5 cups of olive oil
  • 1 finely chopped onion
  • 3 finely chopped garlic cloves


Mix all dry ingredients into bowl then add butter, yogurt or milk, lemon juice, and egg along with the optional ingredients. Mix well and if too dry, add a bit of milk or yogurt. Add your chicken and marinade. You may leave this overnight in the fridge or leave it for 2 minutes to make sure every piece is covered in the marinade.

Heat up you pan or pot to high and throw in your garlic and onions. Immediately begin to put in your chicken a few pieces at a time or even one at a time. Cover for 3 minutes. Uncover again and flip each piece over and cover again. Make sure you flip each side evenly until golden reddish brown for about another 10 minutes or so.

You may use a hand held strainer or sifter to remove the chicken without so much oil. This dish goes well with 1 cooked cup of Basmati rice per serving and topped with a couple of coriander leaves. Bon Appetit!

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