Chicken 65

By Chef Binod Baral

In my 26 years of culinary journey, I’ve had the privilege of serving many high-end clients, especially in airline catering and events. One dish that became a true guest favorite was my version Chicken 65—served in First Class and Business Class cabins on various airlines and high end Events. This dish, with its rich umami-packed tomato base and creamy coconut finish, topped with the distinct flavors of black pepper, curry leaves, and burnt garlic, brought in numerous requests for its recipe from our most prestigious clients.

As the demand for this dish grew, even beyond the skies and onto the plates of our passengers, our headquarters urged me to develop a version that could be enjoyed at home. In those days, the public version was a bit simplified, using raw chicken directly in the sauce. But today, for the readers of Good Curry Guide, I am excited to share the closest and most accurate home-cooking version of my Chicken 65, complete with the marinated and grilled chicken that I personally love.

So here it is, for all of you who have been waiting to recreate this at home—my signature Chicken 65 recipe, with the perfect balance of spice, creaminess, and that iconic charred chicken.

Signature Chicken 65 Recipe

Serves: 4-5 people

Ingredients for the Sauce:

• Vegetable oil – 2 tbsp (30 ml)
• Mustard seeds – 1 tsp (2.5 gm )
• Fresh curry leaves – 10-12 leaves
• Onion (finely chopped) – 1 medium (100 g)
• Garlic cloves whole – 6-8 cloves (20 g)
• Ginger (minced) – 1-inch piece (10 g)
• Kashmiri chili powder – 2 tsp (6 g)
• Fresh Tomato – 700 gm
• Tomatoes (pureed) – 100 g , gives body and depth colour
• Turmeric powder – 1 tsp (2.5 g)
• Coarsely ground black pepper – 1 tbsp (15 g)
• Garam masala – 2 tbsp ( 5g)
• Curry powder – 1sp ( 2 gm )
• Tandoori powder – 1ts ( 2 gm )
• Coconut milk – 400 ml 1 can
• Salt – 10.5 g (to taste)

Ingredients for the Chicken:

• Chicken breast (cut into 8 pieces, with slits) – 800 g
• Garlic (chopped) – 17 g (about 5-6 cloves)
• Black pepper – 5 g (1 tsp)
• Rice vinegar – 15 ml (1 tbsp)
• Fresh curry leaves 8 leaves – Fine Chopped
• Salt – 10 g (2 tsp, or to taste)
• Turmeric powder – 2 g 1 tsp)
• Kashmiri chili powder – 2 g (1 tsp)

Instructions:

1. Prepare the marinade for the chicken: In a bowl, combine the chopped curry leaves , garlic, black pepper, rice vinegar, salt, turmeric powder, and Kashmiri chili powder. Rub the marinade thoroughly over the chicken breast pieces, ensuring the slits are well coated. Let it marinate for at least 20 minutes to an hour for deeper flavor.
2. Grill the chicken: Preheat the grill or use a pan over medium heat. Grill the marinated chicken until the outside is charred and slightly crispy, but the inside remains juicy. For an added smoky flavor, finish the chicken over an open flame. Set aside.
3. Prepare the sauce: Temper the Oil: Heat vegetable oil in a pan over medium heat. Add the mustard seeds, and once they start to splutter, add the whole garlic untill it turn little more than golden brown then fresh curry leaves and black pepper . Let them crackle for a few seconds, releasing their aroma until whole kitchen is aromatic. Seriously
4. Sauté aromatics: Add the onion Sauté until the onions turn golden brown this should take about 6-8 minutes.
5. Add tomatoes: and cook for until it soften , stir the all powder spices and pureed tomatoes. Let the mixture cook and infused the all spices it takes about another 5 minute
6. Add coconut milk: Stir well and blend blend the sauce and keep runny but thick consistency Pour in the coconut milk and continue stirring until the sauce becomes creamy.
7. Simmer the sauce: Allow the sauce to simmer for another 5-7 minutes, letting all the flavors come together.
8. Serve the chicken 65: With Steam Rice and sauce topped with grilled chicken, this is kind of my version of Piri-Piri Chicken
9. Garnish and serve: Garnish with freshly chopped coriander leaves and serve. I used to serve this with lemon rice or coconut rice for my events and airline passengers, but it works just as beautifully with steamed rice at home. I serve with Jasmin in my house.

Chef’s Notes: This Chicken 65 has been one of the most requested recipes during my time in airline catering and has remained a beloved dish across different events. It’s a flavor-packed experience that blends a tangy, spicy, and creamy sauce with perfectly grilled chicken. This home version should bring you close to the real deal we used to serve in the skies.

Binod Baral –  Tourism & Business Advisor for Nepal  Retained by leading international airlines as a Consultant Chef for onboard and hub catering.  Hospitality career in Michelin-starred venues, rising to Executive Head Chef. Head of Arabic & Oriental Cuisines, responsible for Global R&D for Innovation Kitchen at the World’s Best Gourmet Entertainment Group.  Has curated menus for UEFA Champions League and FIFA World Cup Finals.