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Chicken 65 Recipe

Chicken 65 is a spicy and crispy South Indian chicken appetizer made with marinated chicken pieces fried to perfection and finished with aromatic curry leaves and green chilies. It delivers bold flavors, juicy meat, and irresistible crunch in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 1 hour
Total Time 1 hour 35 minutes
Course: Appetizer, Snack
Cuisine: Indian, South Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • - 500g boneless chicken thighs preferred, cut into small chunks
  • - 2 tbsp thick curd or Greek yogurt
  • - 1½ tbsp ginger-garlic paste
  • - 1 tsp Kashmiri red chili powder
  • - 1 tsp red chili powder
  • - ½ tsp turmeric powder
  • - 1 tbsp lemon juice
  • - 1 egg
  • - Salt to taste
  • - 2 tbsp rice flour
  • - 1½ tbsp cornflour
For Frying
  • - Oil for deep or shallow frying
For Final Tadka (Tempering)
  • - 1 tsp oil
  • - 1 sprig curry leaves
  • - 2–3 slit green chilies
  • - 1 tsp chopped garlic optional
  • - ½ tsp black pepper
  • - A pinch of garam masala or chaat masala optional for garnish

Equipment

  • Mixing Bowl
  • - Deep frying pan or kadai
  • - Slotted spoon
  • - Small frying pan (for tempering)
  • measuring spoons
  • - Knife and chopping board
  • - Paper towels or wire rack
  • - Air fryer (optional)

Method
 

Step 1: Prepare the Marinade
  1. In a mixing bowl, combine curd, ginger-garlic paste, Kashmiri red chili powder, red chili powder, turmeric powder, lemon juice, egg, salt, rice flour, and cornflour.
Step 2: Marinate the Chicken
  1. Add the chicken pieces and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
Step 3: Heat the Oil
  1. Heat oil in a deep kadai or frying pan over medium-high heat. Test with a small drop of batter; it should rise immediately.
Step 4: Fry the Chicken
  1. Fry the chicken in batches until golden brown and crispy. Avoid overcrowding the pan. Remove and drain on paper towels or a wire rack.
Step 5: Prepare the Tempering
  1. Heat 1 teaspoon oil in a small pan. Add curry leaves, slit green chilies, and chopped garlic (if using). Sauté for a few seconds until aromatic.
Step 6: Final Toss
  1. Add the fried chicken to the tempering and toss well. Sprinkle black pepper and optional garam masala or chaat masala.
Step 7: Garnish and Serve
  1. Serve hot with sliced onions, lemon wedges, mint chutney, or garlic mayo.

Notes

- Marinating the chicken overnight gives the best flavor and tenderness.
- Double frying creates extra crispy restaurant-style Chicken 65.
- Use Kashmiri red chili powder for natural color without artificial food coloring.
- Fry in small batches to maintain oil temperature and prevent sogginess.
- Thick curd or Greek yogurt works best and prevents curdling.
- For an eggless version, replace the egg with 1 tablespoon thick yogurt.
- Air Fryer Method: Preheat to 200°C (390°F) and cook for 14–16 minutes, flipping halfway through.
- Baked Version: Bake at 220°C for 25–30 minutes, turning once halfway through.
- Leftover Chicken 65 can be used in fried rice, wraps, biryani, pizzas, and salads.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an air fryer or oven for best results.