Chicken 65


1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days


VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons .

Skinless, boneless Chicken, cut into 30 Pcs 1 Kg/ 2.2 lb
OR Chicken, boneless, skinless, cut into very small pieces ½ kg / 1.1 lb
Egg – Whites only 2
Green chilies Whole 10
Cooking oil Enough for deep frying Chicken
Curry leaves 6 twigs (kadi) / 60 leaves
Cilantro / Kothmir / Hara Dhanya 1 Small bunch / 10 twigs
Mint leaves / Pudina 1 Small bunch / 10 twigs
Yogurt (curd) 75 gms / 2.65 oz
Edible Orange Red Colour 2-3 pinches
Ustad Banne Nawab’s Hyderabadi Chicken 65 Masala 1 packet


  1. In a bowl mix chicken thoroughly with Two tablespoons / ¼ small tea cup water, entire masala of pouch # 1, Two egg whites only without yolks and marinate for one hour.
  2. In a kadai (wok), heat enough oil for deep frying chicken.
  3. Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 2 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down.
  4. Whip yogurt (curd) thoroughly, add orange red color, mix well and keep aside.
  5. Mix ingredients of pouch # 2, Cilantro / Kothmir / Hara dhanya, Mint Leaves / Pudina in 250 ml / One glass of water thoroughly and keep aside.
  6. Transfer oil left over after frying chicken into a bowl leaving only 3 tablespoons in the kadai (wok), heat it, add green chilies, fry for 30 to 60 seconds, add curry leaves and let them splutter for 10 to 20 seconds, add the yogurt/curd and fry for about 1 to 2 minutes.
  7. Now add the entire chicken, mix thoroughly and fry for another one to two minutes and then add the paste of pouch No 2, mix thoroughly, reduce flame to low, cover the wok and cook till water is absorbed and chicken is tender. Remove and serve hot.

Additional information

Weight 110 g

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