I got this Chicken 65 recipe from my mom. This is recipe calls for using Pressure-cooker first, then Pan roast the chicken. Since the chicken is already partially cooked in pressure-cooker, this method not only saves time also require less oil. One thing to watch out is not to over cook in pressure-cook, one pressure realize is sufficient for farm grown chicken as they tend to very tender. There are other methods of preparing Chicken 65 as well -Airfried, deep fried, oven c etc. This recipe is more on moist side and works best as a side-dish.

 
Ingredients: 

• 2 lb - Chicken (breast pieces is better) 
• 1 tsp - Turmeric/haldi powder
• 1 cup - curds
• 2 big - Onion cut
• Salt - as per taste
• Oil

Method: 

1. Clean and cut chicken into 1 to 2 inch pieces. Squeeze out the extra water.  
2. Sprinkle salt and turmeric powder over the chicken.(optional: rub in some lemon juice or vinegar - help tenderize the chicken ).  Mix it all and keep it aside to marinate for at-least 10 - 30 minutes
3. Make masala ready:Roast all the masala dry ingredients with bit of ghee/oil on a tawa/griddle. 
4. Grind all the masala ingredients in a blender(mixie) to a fine paste along with ginger/garlic paste and tamarind pulp.
5. Place pressure cooker on medium heat, add oil or ghee. Once it is hot, add onion and cook until translucent.
6. Add ground masala, roast for 2 minutes.
7. Add marinated chicken and stir with masala. 
8. Add curd and pressure-cook Chicken pieces with masala and curds - for one whistle.  If possible, try to release pressure after a minute or two. If left, the chicken will get too tender and fall apart when trying to roast it.
9. Once pressure is released, transfer the chicken and masala on to a thick bottom tawa/griddle (preferably non-stick). Since I use pressure-pan, I continue cooking in the same pan and roast the chicken. 
10. Let it cook on medium high (covered if needed) until liquid is observed.
11. Add a spoon of ghee or oil and shallow fry/roast the chicken in the same tawa by gently turning the chicken pieces around. Note: Do not disturb the chicken too much, the pieces will break apart.
12. Once done, turn off the heat and let it sit for 5 to 10 minutes before transferring to serving tray. 
13. In another seasoning pan, heat oil or ghee. Roast curry leaves, sliced garlic and lengthwise slit green chilies. pour over prepared Chicken 65.
14. Garnish with coriander leaves, cut onion and lemon wedges.

Enjoy!!