History and Recipe of Chicken 69

Chicken 69 is a popular dish in Indian cuisine, particularly in the North India region. It is made with boneless chicken pieces that are marinated in a blend of spices and then grilled or fried until crispy. The dish gets its name from the fact that it is typically cut into 69 pieces before being served.

The origin of Chicken 69 is somewhat unclear, but it is believed to have originated in the North India region. The dish is popular among foodies and is often served as a snack or as a main dish with rice or flatbreads.

Here’s a recipe for Chicken 69:


  • 500 g boneless chicken, cut into 69 pieces
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp lemon juice
  • Oil for frying
  • Fresh cilantro leaves for garnish


  1. In a large bowl, mix together the chicken pieces, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, salt, and lemon juice. Marinate for at least 30 minutes.
  2. Heat the oil in a large pan over medium heat. Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
  3. Serve hot, garnished with fresh cilantro leaves.

Enjoy your delicious Chicken 69 with rice or Indian flatbreads!

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