Chicken 65 has become one of the popular offerings in the restaurant. The dish can be served as a main entree and made from chicken breast, or as an appetizer. Ingredients Chicken - 1/2 kg Red Chilly Powder - 4 tsp Coriander Powder - 2 tsp Turmeric Powder - 1/4 tsp Garam masala powder - 1/4 tsp Lemon juice - 5 tsp Curd - 2 tsp Ginger garlic paste - 1 tsp Orange red food colour - 3 pinch Salt - to taste Oil - 2 cup (for deep frying) Coriander leaves (for garnishing) Method Wash and cut chicken in desired size, small portions tastes good. Take a deep bowl mix red chilly powder, coriander powder, turmeric powder, salt, garam masala, food, colour, ginger garlic paste, lemon juice, yogurt and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator. Now heat oil in a kadai or deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve with lemon wedges and onions rings.