Category: Quick ‘n Easy



I have always been curious to find out why Chicken 65 was called so? I have heard so many responses or theories about the reason behind the unique name. But there is no proof to back any of the legends / stories. But each one is interesting nevertheless. Some of the reasons are:

  • That the dish was invented in 1965
  • That the dish was made using 65 chillies
  • That the dish was made with chicken marinated for 65 days
  • that this dish is prepared with 65 ingredients
  • and many many more

If you have any interesting story to share, I would love to hear

Chicken 65 is a deep fried dish, hence I used to seldom make it. Recently, one of my colleagues shared his lunch box which had yummy Chicken 65 that tasted so delicious. I messaged his wife to compliment her and also requested for the recipe. She was kind enough to patiently write it down for me.


Chicken – 2 kilos

Oil – 3 tbsp

For the marinade:

  • 4 to 5 tablespoons of greek yoghurt
  • a pinch of turmeric
  • 1 to 2 tbspns of soy sauce
  • a pinch of red food colour
  • half to 1 tbspn of kasoori methi
  • 1 tbspn of ginger garlic paste,
  • fresh coriander leaves chopped
  • salt and red chilli powder as per your taste requirements
  • a little kitchen king masala
  • half or one whole lemon juice
  • Please adjust the above if you need to.

Take all the above ingredients in a bowl and mix well. To this add the chicken which have been cut into pieces and use a spoon to stir until the marinade coats well on all. Cover it well and refrigerate it for a minimum of 4 to 5 hours or overnight. When ready to cook, use a non stick pan and heated 3 tablespoons oil and then add the marinated chicken and cover with a lid. After sometime uncover the lid and allow the chicken to cook on medium flame till all the mixture dries up and coats well on the chicken. Gently use a spatula to flip sides. The chicken is ready in around 30 to 40 minutes cooked on a gastop and ready to be served.
You can use the same marinade for chicken breast or chicken legs as well.


Chicken roast


This blog has been gathering dust for more than a couple of years now. Although my passion for food has not deteriorated I have been too lazy to update the blog with recipes. My passion for food has infact increased by manifolds after moving out of India and trying out global cuisine. I have been experimenting a lot with food, clicking pictures as always but they never made it to the blog. Some time back I uploaded the pictures of food in Facebook and received a lot of recipe requests. I thought why not update the blog and share the link?

The first recipe that I jotted down after ages was this Chicken Roast flavoured with loads of Curry Leaves. This recipe has been adapted from the Kerala style chicken fry I learnt from a friend who is an awesome cook himself.

Half kilo chicken – cut into small pieces preferably bone in

Oil – 2-3 tbsp for frying

Grind together:

  • Red chillies – 5-6 ( add more if you like it hot)
  • Ginger – 1″ piece
  • Garlic – 5-6 cloves
  • Onion – 1 small or 1/2 medium (optional)
  • Curry leaves – 2 large handful
  • Salt


  1. Soak chicken in salt water overnight (in fridge)
  2. Next morning drain the water out, pat dry with kitchen towel and marinate in the ground masala.  Leave the chicken marinated in fridge for 1-2 hours.
  3. Heat 2-3 tbsp oil, add a few curry leaves, marinated chicken. Cook till all the chicken is cooked and dry.


  • You can completely skip the overnight soaking bit, and just marinate for half an hour in freezer if you are in a hurry. Still tastes great!
  • Instead of curry leaves, you can make it with kasuri methi.
  • If your chicken pieces are with skin and fat, add less oil initially as extra oil will ooze out while it’s cooking.
Boneless chicken pieces lying in the freezer are life savers at times. It’s when I’m in no mood to chop or sauté and sweat in the kitchen for a long time. I just let rice and dal cook on stove top, while the frozen chicken pieces left to thaw. Spiced chicken meat balls like these add a special touch to the otherwise bland meal. I am absolutely in love with these balls ever since I first caught sight of them in Sailu’s blog. According to her, these balls could be grilled as well but I have always deep fried them. Try these, they are too easy to prepare and the blend of spices that go in are sure to create an outburst of flavours in your mouth when you munch on these balls!!!
1/2 kg boneless chicken pieces, cleaned and washed
8-10 fresh green chillis
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts or you can add peanuts as well
salt to taste
oil for deep frying

1. Heat oil in a pan. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2. First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
3. Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
4. Heat oil for deep frying. Once it’s piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
5. Serve hot with tomato sauce or green chutney.

Chicken Anonymous

Whenever we bring home Chicken, I neatly classify the pieces under different heads. Chicken legs are separately placed for kids as they will turn into lollipops. Chicken breasts or the boneless pieces are kept aside for them to be later used for making appetizers. Liver and wings for making stew for children, and the rest of the pieces will be dunked into a spicy curry…
Boneless chicken pieces lying in the freezer come very handy during times when I have to rustle up good food in less time. I frequently go for Chicken Masala balls which require grinding few spices along with chicken, making balls out of the ground paste and deep frying them. Recently when I wanted something easy, tasty as well as something new. That was when my mind went through a flashback where Sindhu (sis) and I had made a starter out of prawns after watching it in a Kannada cookery show. I went ahead to prepare it by substituting prawns with boneless chicken strips (No idea what else I substituted). Abbas was bowled over by the taste. But when he asked me what was the name of the dish, (which he rarely asks) I was taken unawares. I am unable to recollect the name of the dish! Hence I christen it ‘Chicken Anonymous’??? Bless the lady who invented this, I only remember her face vaguely, but she had curly hair!!!
Boneless chicken – 1 cup (cut into bitesize pieces)
For marination:
Egg – 1
Cornflour – 1/4 tbsp
Dark soya sauce – 1 tsp
Pepper powder – to taste
Salt – to taste
For the sauce:

Garlic – 4-5 cloves, finely chopped
Green chillies – 2-3, finely chopped (as per spice tolerance, increase or decrease)
Curd – 1 cup
Curry leaves – 15 sprigs
Kasuri Methi – 1 tbsp

Green chilli sauce – 1/2 tbsp or as per spice tolerance
Soya sauce – 1 tsp
Maggi Cube – 1 nos
Green chillies – 2-3, finely chopped (as per spice tolerance, increase or decrease)

Green food colour – a pinch (optional)
Oil – for deep frying + 1tbsp for sauce

1. Marinate the chicken pieces with egg, pepper powder, salt, soya sauce and keep aside for 15 mins.
2. Deep fry in oil till golden brown and keep aside.

3. Beat together curd, green chilli sauce, soya sauce, maggi cube, kasuri methi, salt (soya sauce and maggi cubes have salt, so add salt after checking), colour(if using) and keep aside.
4. Heat a tbsp of oil in a pan. Add chopped garlic, green chillies, curry leaves and saute for a while.
5. Remove from flame, add curd mixture and fried chicken pieces. Combine. Place back on flame and cook until u get a desired consistency.

It was ManTam’s 2nd birthday. I had a self-imposed rule of baking two cakes myself as I did on their first birthday. I don’t want them to complain after growing up saying “Ek cake se hi kaam chala liya”. Had they not been twins, we would have celebrated their birthdays on separate days and would have cut two separate cakes, right? When we have rest of the affair confined to a single day 😀 why not vest some extra energy in baking one more cake? Anyway, apart from the cakes we had Ghee Rice, Kosha Mangsho, and Payesh on the platter. Thought one more dish would make the main course complete. But was looking for something easy and delectable. Marinated chicken legs with a few ‘always present at home’ ingredients and placed in the refrigerator for more than an hour while the rest of the preparations were on. When one of the gas stoves was free, placed the marinated chicken in a kadai, spilling some oil on top of it, put the lid on, flame on sim and all you have to do is infrequent stirring. I did not know what to name this. My dear readers, its left to you. I had seen this recipe long long ago in one of the Kannada TV shows but didn’t remember the exact ingredients or the proportions. Just instinctual ingredients and eye ball measurements did the magic. Try it by varying the recipe (please don’t skip curd) if you like, but don’t forget to name it…

Chicken Legs – 4, make small slits all over
Curd – ½ cup
Ginger Garlic paste – 2 tbsp
Red chilli powder – to taste
Turmeric powder – ½ tsp
Salt – to taste
Tomato sauce – 2 tbsp
Soya sauce – 1 tsp
Oil – 1 tbsp
Browned onions – ½ cup Optional

1. Marinate the chicken legs with all the ingredients except oil and keep in refrigerator for atleast an hour.

2. Place the marinated chicken legs in a kadai, add oil, cook on a low flame with lid on.

3. Due to curd’s presence, water would automatically ooze out sufficient for chicken to cook. No need to add water.

4. Once the chicken is cooked, increase the flame and cook till there is no water content left.

5. You may garnish with browned onions if you wish. Could be served as an appetizer.

This dish generally finds its place on our table when the menu has some dish that hubby dislikes. Or during dinner times, when what I’ve cooked for lunch is left over, but nobody is enthusiastic to eat the same for dinner, and being the home maker you can’t afford cooking something special at the cost of all those dishes sitting in the refrigertor unwanted. At times like that, this dish comes as a saviour. Me happy preparing it coz it can be prepared in a jiffy, the only effort that goes into this is that of chopping onions. Also when my folks know that Dim Bhaja is gonna do guest appearance, they are fine with any kinda main course. So this is like my trump card.

What you need:

2 Eggs
1 Onion, medium sized finely chopped
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Cumin powder (optional)
Salt to taste
11/2 tbsp Oil

How to prepare:

I have tried capturing the procedure with the pics below. Initially, heat oil in a pan. Add onions and saute till they turn light golden brown in colour. Add salt, turmeric powder, red chilli powder and cumin powder and mix well. Using a spatula, spread the onions evenly in the pan. Break the eggs on top of the onions as shown below. When the egg white at the bottom has boiled and has formed thin layer, invert half of it on top of the rest of the portion. Make sure while doing this the yolks are covered. Try to separate both peices as they are getiing cooked. Invert both the pieces again and cook till the yolk inside too has cooked well. I cook this whole dish on low flame to get good results. Depending on the width of the pan you can fry more number of eggs in it. Strain and remove the egg pieces from the pan. You can fry more eggs in the same oil.