Please post your favourite recipe.
I’ve been looking online and found about 5 different variations. Wanna make some tonight but want a recipe that is tried and true by GS cooks.
Re: Chicken 65
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/540034-khattis-kitchen-korner-4.html
post #56
Re: Chicken 65
Yes that’s why I have never attempted to make it because so many different variations out there, so confusing 
Khatti!!! yaar that looks so yummy, I am so going to give it a try soon!! Is it served with rice?
Re: Chicken 65
my way of making it is super easy and insanely delicious!!! It’s not really served with rice per say, or roti…it’s more of a dry dish that stands alone. I usually serve it as an appetizer along with some sort of chaat dish, but it does go well with fried rice, kind of like chilli chicken
Re: Chicken 65
khatti…do you not have the recipe for the masala? I don’t want to use the store bought stuff…
and how come all the recipes I’ve read call for Corn Starch or Rice Flour but yours’ does not?
Muzna, that pic of the chicken 65 “masala” I posted has the cornstarch already mixed in it. It’s more like a batter mix if that makes sense? I’ll look at the individual ingredients and see of I can concoct a more homemade recipe…
I usually run far away from premade masala mixes as well, but in this case it works
Re: Chicken 65
ahhh…okay…that makes sense.
Re: Chicken 65
Re: Chicken 65
Apparently I didn’t achieve the results that were expected.
I hate trying to recreate a dish that I’ve never eaten myself.
Someone please tell me if there is a restaurant in GTA that serves Chicken 65 so I can have a taste.
Chicken 65
I can tell you of a couple…laikin Dallas aana parega 
Re: Chicken 65
here is a simple receipt i use…the taste is different from most desi receips:
Chicken 65 recipe
Serves - 4
Preparation time - 10 minutes; marination time 2-4 hoursIngredients:
Chicken – ½ kg, preferably boneless, cut into 1-1/2 inch pieces
Yogurt – 2 tablespoons
Soya sauce – 2 teaspoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoons
Ginger – ½ inch piece, finely chopped and crushed smooth
Garlic – 2 beads, finely chopped and crushed smooth
Red chilli powder – 2 teaspoon
Garam masala powder – ½ teaspoon (optional)
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt – ½ teaspoon or adjusted to taste
Vinegar - 1/2 teaspoon
Green chillies – 3, medium size, medium hot; deep fried
Oil – for deep fryingMethod: Mix well all the ingredients together except green chillies and oil in a shallow vessel. Add the chicken pieces to this marinade along with the vinegar and mix it again evenly. Marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or deep fried green chillies as a main entree or as an appetising snacks. Enjoy!
i made it this weekend:
I’ve made khattos version and it was deelish!!! Rabia yours look good!!!