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Keto Chicken 65

What is Chicken 65?

If you are Indian and you hear Chicken 65, you can almost picture a seedy bar where patrons are munching down this spicy fried chicken dish along with their alcohol. The origin of this dish Chicken 65 is shrouded in mystery. The most logical explanation is that it was served in an army canteen down in the Southern part of India and was item number 65 on the menu. Since the army has people from all over, a lot of them didn’t speak the language and hence started calling it Chicken 65. Of course there are far more implausible variants on this story, like it has 65 ingredients or takes 65 tries to get right, none of which sound believable.

I must admit, this is a dish I would avoid like the plague at restaurants due to it being flammable (really spicy) and most of you know, I can’t handle spicy food. It does however have an incredible flavour to it and without that excessive heat, it was definitely a treat. I was introduce to this by my wife Deepti who really loves this and Kerala beef fry along with a cold glass of beer. Invariably this was ordered multiple times and I was coerced into tasting it and eventually I did end up making it on the show. It was for a metal festival called Big 69 and I named my version ‘Chicken Big 69′. This of course was a non keto version and now I’ve got a Keto version of this dish for you.

 

Tips & Tricks!

I did a bunch of trials for this recipe (mainly the deep frying component) as I wanted to get the perfect crispy fried chicken. I tried blends between Psyllium husk and coconut flour and just coconut flour. The winner was clearly just the husk on it’s own. In the video I added the husk directly to the bowl of chicken but if you want the maximum crunch I would recommend individually dipping each piece in the husk so the coating is nice and even. If you do it in the bowl like I did, it can turn out to be a bit clumpy and scattered.

As I also mentioned in the video you can eat it as is just after deep frying because you will lose some of the crispiness in the 2nd fry. But that’s kind of how the dish is made. That batter absorbs all that tadka and the yogurt. Either way it’s a truly delicious dish to have on a rainy day (or any other day for that matter).

Keto Chicken 65Nutrition Info (Per serving)

  • Calories: 291
  • Net Carbs: 2g
  • Carbs: 7g
  • Fat: 13g
  • Protein: 33g
  • Fiber: 5g

This recipe makes 3 servings. Get this recipe on myfitnesspal.

Keto Chicken 65
Keto Chicken 65
Yum
Votes: 11
Rating: 4.27
You:
Rate this recipe!
One of the most popular Indian chicken appitizers
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Keto Chicken 65
Keto Chicken 65
Yum
Votes: 11
Rating: 4.27
You:
Rate this recipe!
One of the most popular Indian chicken appitizers
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
  • 450 grams Boneless Chicken Leg and Thigh Meat
  • 80 grams Full Fat Greek Yogurt
  • 2 Tsp Ginger Garlic Paste
  • 1/2 Tbsp Vinegar
  • 3 Dried Red Chillies
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Mustard Seeds
  • 2 Tsp Curry Leaves
  • 1 Egg
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Tsp Kashmiri Red Chilly Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala Powder
  • 3 Tbsp Psyllium Husk I use this
  • 1 Tbsp Ghee
Servings: servings
Units:
Instructions
  1. Cut the chicken into small cubes/bite size pieces. Marinate with the salt, pepper, half the red chilly powder, coriander powder, garam masala powder, 1 tsp of chopped curry leaves, 1 tsp ginger garlic paste and vinegar.
  2. The coat the chicken with the egg and psyllium husk and deep fry. You can add both to the bowl and give it all a good mix or set it up like a breading station and dip the chicken into the egg, then the husk and then deep fry. This will ensure a more 'even' coating.
  3. Next mix the remaining chilly powder with the yogurt and set aside
  4. Heat the ghee in a pan and add in the mustard seeds and cumin seeds along with the dried red chillies
  5. Once the mustard seeds start to pop add in the curry leaves followed by the ginger garlic paste and finally the yogurt with the chilly powder.
  6. Once it's all incorporated together add in the deep fried chicken and cook till there is no liquid left in the pan.
  7. Serve it along with a nice cup of Keto tea or coffee and enjoy!

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26 Comments

  • Reply
    MARINA
    July 4, 2018 at 1:24 pm

    Sahil, I am salivating! This looks so delicious. But I don’t see the macros, can you add them to the recipe?

  • Reply
    MARINA
    July 4, 2018 at 1:25 pm

    Oh, nevermind. I skipped past the macros when I was looking for the recipe. I can’t wait to make this.

  • Reply
    Dhvani Z
    July 4, 2018 at 2:21 pm

    Hey Sahil!

    Will this recipe work with paneer? Also what oil did you use for frying?? Please do reply!

    Thanks, a big fan
    Dhvani

    • mm
      Reply
      Sahil Makhija
      July 5, 2018 at 3:00 am

      Yes will easily work with paneer. I used a mix of olive oil and bacon fat to fry. You can use coconut oil.

      • Reply
        Aalia
        October 22, 2018 at 8:56 pm

        Is normal sunflower oil ok too

        • mm
          Reply
          Sahil Makhija
          October 23, 2018 at 4:00 am

          No, hydrogenated vegetable oils are not good for you. SO no sunflower oil.

  • Reply
    Dhvani Z
    July 5, 2018 at 7:09 am

    Thank you so much Sahil! You’re a star!

  • Reply
    Amy
    July 5, 2018 at 2:06 pm

    I am wondering about the dried red chillies in this dish. Are they dried Kashmiri chillies? I live in the United States in a small town where the grocers do not have dried Kashmiri chillies. Are there appropriate substitutes or should I order dried Kashmiri chillies online?

    • mm
      Reply
      Sahil Makhija
      July 5, 2018 at 4:15 pm

      Yes they are the dried Kashmiri chillies, worth ordering if you can get them otherwise you can skip it no worries.

      • Reply
        Amy
        July 5, 2018 at 11:07 pm

        Thank you.

  • Reply
    Mark
    July 8, 2018 at 11:13 pm

    Just found your blog. And, daaamn! I love it.

  • Reply
    Annika
    July 15, 2018 at 4:53 pm

    Is ghee a good oil for deep frying? And, can this recipe be used for a keto gobi 65? Thanks Sahil, great stuff on here!!

    • mm
      Reply
      Sahil Makhija
      July 16, 2018 at 3:15 am

      Hi Annika, the answer is yes on both counts. Most people find ghee to be expensive so they would avoid deep frying in it. I personally find bacon fat mixed with a cooking olive oil and a ghee is what I like to use whenever I do deep fry. As you can see in the video itself I generally try and use as little as I can to deep fry (I don’t have one of those giant deep fryers)

  • Reply
    Amrita
    July 18, 2018 at 6:31 am

    Hi,
    I’m new to keto so curious to know – is he oil that’s used for deep frying not counted in MyFitnessPal pal? Or do we have to log that in seperately?

    • mm
      Reply
      Sahil Makhija
      July 18, 2018 at 9:33 am

      Amrita I count 1 tablespoon of oil in the macros. Honestly as long as you count it in a ball park figure you are fine. If you are someone with serious OCD then you can weigh the oil itself before frying and then after frying and whatever the difference is you can add that after you also weigh the paper which you strain the chicken on. It’s quite a process to count how much oil you actually end up consuming when you deep fry foods.

  • Reply
    Amrita
    July 18, 2018 at 12:03 pm

    Awesome thank you!

  • Reply
    Erin
    July 21, 2018 at 5:21 pm

    Hi. I made this last night and WOW! The flavor is on point! So delicious!…BUT…after deep frying, I started everything in the wok like the recipe says, then when I added the yogurt (I used Fage Full Fat 5% plain), it curdled, and didn’t stay creamy. I’m figuring this is probably because of the heat (it didn’t specify in the recipe or video what heat level the wok should be on, so I figured maybe a medium to medium-high?) and/or maybe the chili powder. I didn’t have the Kashmiri chili powder, so I looked online and it said you can sub 3 parts paprika and 1 part cayenne. Is there a certain type of yogurt you’re using that doesn’t curdle, or was my heat maybe too high or something? I loved the dish and it still tasted great, but would prefer that creamy sauce all over it instead of curdled milk bits :/ Thanks!

    • mm
      Reply
      Sahil Makhija
      July 22, 2018 at 3:49 am

      Ah in that case avoid the yogurt, maybe you can sub with heavy cream for a more creamier sauce.

    • Reply
      Shane
      July 23, 2018 at 5:17 am

      I made it earlier, had the same issue. I was using Chobani full fat greek yogurt on a medium burner with a medium to low flame and it just curdled. I think what is available in India for yogurt is quite different to the U.S. . If you watch the video, you’ll see that Sahil’s yogurt has some of the liquid on the top (before mixing) and while mixing it becomes like a creamy mayo and even pouring is like a cream. Mine (and probably yours?) came out as a pretty solid/singular blob and I atleast had to use a whisk to break it up.

      As for the heat used it seems like he would be using a small burner with medium heat. This is assuming you have the normal american cooktop which has 3 different burner sizes (large, medium small).

      For the Kashmiri, you can order it online. Paprika + cayenne seem like it could work but keep in mind Kashmiri is between 1000 and 3000 scolville while Cayenne Peppers themselves are 30k -> 50k. It’ll be much hotter than kashmiri. So probably could work in a pinch but you definitely want to get actual kashmiri as it has a unique flavor that paprika+cayenne won’t give.

  • Reply
    Patricia Carr
    July 24, 2018 at 11:29 am

    So how many servings in your recipe? It says 2 in one place and 3 in another …

    • mm
      Reply
      Sahil Makhija
      July 25, 2018 at 5:43 am

      It’s 3 I fixed the error.

  • Reply
    Akshay
    July 30, 2018 at 11:20 am

    Hey Sahil,
    Horsn up \m/,
    This will be the second recipe of yours that i will be trying. Can I bake the chicken instead of frying?

    • mm
      Reply
      Sahil Makhija
      July 31, 2018 at 2:23 am

      Yes you can bake it no problem.

  • Reply
    Neha
    August 6, 2018 at 3:44 am

    Hi Sahil which oil did you used for deep frying? I have refined organic coconut oil can I use it?

    • mm
      Reply
      Sahil Makhija
      August 6, 2018 at 4:01 am

      I use a mix of ghee, olive oil and bacon fat. You can use coconut oil.

  • Reply
    kpazdetodo
    August 19, 2018 at 4:43 pm

    I saw this the day you posyed the video to YouTube , but had to wait until the chillies and fresh curry leaves arrived from Mumbai–it took a couple of weeks–to make it. Imagine, Chicken 65 in Ohio!

    What an unbelievable dish! And what a fantastic lunch we had today because of this, for us, exotic dish!

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