Name: Chicken 65 In The OVEN!
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 kg skinless chicken pieces; 1 tbsp Salt; 1 tbsp Coriander-cumin; 1 tbsp Curry powder; 1 tsp Turmeric powder; 1 tbsp Kashmiri red chili powder; 1 tsp Red food colour; 2 tbsp Garlic paste; 2 tbsp Ginger paste; Juice of a whole lemon; Oil for coating tray and tadka; 1 tbsp Poppy seeds; 1 Onions; 8 dried red chilies; Fresh curry leaves

Chicken 65 In The OVEN!

Servings: 6 Total Time: 1 hr 30 mins Difficulty: Beginner

Tips for the best Chicken 65

Space the chicken out. Leave room between the pieces so they roast rather than steam.

Marinate for at least 30 minutes. Longer is fine if you have time.

Use the tray juices. Spoon the masala from the tray back over the chicken before adding the tadka.

Food colouring is optional. Kashmiri chilli still gives a good red colour.

Oven Chicken 65 FAQs

Can you make Chicken 65 in the oven?

Yes. Marinate the chicken, bake it at 180°C for about 50 minutes, then toss it with a tadka of onions, dried chillies and curry leaves.

Why is it called Chicken 65?

There are several stories about the name, often linked to a hotel in Chennai. Nobody agrees on one answer.

Is Chicken 65 spicy?

It’s medium hot and tangy. Use fewer dried red chillies in the tadka for a milder version.

Can I use boneless chicken?

Yes. Boneless pieces cook faster, so check them after about 30 minutes in the oven.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Chicken 65 In The OVEN!

Chicken 65 is a popular and spicy South Asian dish that features marinated chicken pieces cooked to perfection and infused with bold flavours. This dish is known for its vibrant red colour, which comes from Kashmiri red chili powder and red food colour, and its aromatic tadka (tempering) of onions, dried red chilies, and curry leaves.

Author: Aamna Bawa Cooking Method: Baking Cuisine: Indian Courses: Dinner, Lunch, Snack Recipe Keys: High Protein Non Vegetarian

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Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins Difficulty: Beginner Cooking Temp: 180 C Servings: 6 Estimated Cost: £ 8 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Chicken:

In a mixing bowl, combine salt, coriander-cumin, curry powder, turmeric powder, Kashmiri red chili powder, red food colour, garlic paste, ginger paste, and lemon juice.
Mix thoroughly and marinate the chicken pieces for at least 30 minutes.

Prepare Oven Tray:

Coat an oven tray generously with oil.
Evenly spread the marinated chicken on the tray, ensuring ample space between each piece.
Preheat the oven to 180 degrees Celsius and cook the chicken for 50 minutes.

Prepare Tadka:

In a medium-heated pan, dry roast poppy seeds until they start popping (about 45 seconds).
Add oil to the pan and then sliced onions. Fry until translucent.
Add dried red chilies halfway through frying the onions.
Finally, add fresh curry leaves and fry for an additional 2 minutes, reducing the heat to low until the chicken is ready.

Final Steps:

Transfer the cooked chicken to a circular serving dish.
Spoon the chicken masala from the oven tray over the pieces.
Generously pour the tadka over the cooked chicken and gently mix for an even infusion of flavours.

Presentation:

Behold, Chicken 65, meticulously crafted in the oven, delivering an exquisite taste experience. No need to resort to the local takeaway; create this masterpiece at home and revel in the knowledge of precisely what goes into this culinary creation. It has undoubtedly become my go-to chicken recipe when I crave an extraordinary dish.