Chicken 65
Chicken 65 is a famous South Indian starter of boneless chicken marinated in fiery spices, curry leaves and yogurt then fried until crisp. It is hot, tangy and addictive. Born in Chennai, it is now a staple at restaurants, weddings and parties across India.
Why You Will Love This Chicken 65
- Spicy, tangy and crispy on the outside, juicy inside
- Bold flavours from curry leaves, chillies and ginger-garlic
- A great party starter that disappears fast
Ingredient Notes
Boneless chicken: Cut into bite-sized pieces. Yogurt and lemon juice: Tenderise the chicken. Red chilli powder, ginger-garlic paste and garam masala: Build the fiery base. Curry leaves and green chillies: Fried at the end for aroma.
Tips for Crispy Chicken 65
Rice flour gives an extra crispy coating. Marinate for at least 30 minutes. Do not overcrowd the pan or the chicken will turn soggy, and fry in batches until golden and cooked through.
Serving and Storage
Serve hot with sliced onions, lemon wedges and mint chutney. Chicken 65 is best fresh. Leftovers keep for two days in the refrigerator and crisp up again in an air fryer or a hot oven.
Frequently Asked Questions
Why is it called Chicken 65?
The name's origin is debated. One popular story links it to Buhari Hotel in Chennai in 1965, while others say it refers to 65 chillies or 65 pieces of chicken. There is no single confirmed explanation.
How do I make Chicken 65 extra crispy?
Add rice flour or corn flour to the marinade, pat the chicken dry and fry in hot oil in small batches. Do not overcrowd the pan.
Can I air fry or bake Chicken 65?
Yes. Spray with oil and air fry or bake until golden and cooked through. It will be less crisp than deep-fried but lighter.
Why are curry leaves fried at the end?
Frying them briefly in hot oil makes them crisp and fragrant, which adds the signature aroma to the dish.
Can I use boneless thighs?
Yes. Boneless thighs stay juicier than breast and work very well.
How do I make it less spicy?
Reduce the chilli powder and green chillies, and use Kashmiri chilli powder for colour with less heat.
More Recipes You Will Love
- Tandoori Chicken: smoky, yogurt-marinated chicken
- Veg Manchurian: crispy vegetable balls in a tangy Indo-Chinese sauce
- Vegetable Fried Rice: quick wok-tossed rice
- Punjabi Samosa: crisp pastry filled with spiced potato and peas
Description
Chicken 65 is a famous South Indian starter of boneless chicken marinated in fiery spices, curry leaves and yogurt, then fried until crisp. It is hot, tangy and addictive, and a favourite at restaurants, weddings and parties across India. This recipe covers the thick yogurt marinade, the cornflour and rice flour coating, frying in batches at 180 C and finishing with crisp curry leaves and green chillies for authentic Chicken 65 at home.
Ingredients (serves 4)
- 500 g boneless chicken (cut into 2.5 cm cubes)
- 2 tablespoons yogurt (thick, not runny)
- 1 tablespoon ginger-garlic paste
- 2 teaspoons Kashmiri red chilli powder (adds colour with moderate heat)
- 1 teaspoon garam masala
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon rice flour (for extra crispness)
- 1 tablespoon lemon juice
- 15 whole curry leaves (fresh, for the final tempering)
- 4 whole green chillies (slit lengthways)
- Oil for deep frying (about 500 ml of sunflower or vegetable oil)
- Salt to taste (about 1 teaspoon)
Instructions
- 1 Cut and Dry the ChickenPat the 500 g of boneless chicken dry with kitchen paper and cut it into even 2.5 cm cubes. Put the cubes in a large bowl.Tip: Cut the pieces to the same size, so they all finish cooking at the same time. Dry chicken takes up the marinade better and fries crisper.
- 2 Mix the MarinadeIn a small bowl, mix 2 tablespoons of yogurt, 1 tablespoon of ginger-garlic paste, 2 teaspoons of Kashmiri red chilli powder, 1 teaspoon of garam masala, 1 tablespoon of lemon juice and 1 teaspoon of salt into a thick, smooth paste.Tip: Keep the marinade thick. A thin, runny marinade will not cling to the chicken or crisp up in the oil.
- 3 Coat the ChickenPour the marinade over the chicken and turn it with clean hands for about 1 minute, until every cube is evenly coated.Tip: Massaging the marinade in gives better flavour. Wash your hands well afterwards and avoid touching your face.
- 4 Marinate for 30 MinutesCover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.Tip: Do not marinate for more than 8 hours, as the lemon juice and yogurt can make the chicken soft and mushy.
- 5 Add the FloursSprinkle the 1 tablespoon of cornflour and 1 tablespoon of rice flour over the marinated chicken and mix well, until the pieces are coated in a thick, slightly sticky paste with no dry flour visible.Tip: The two flours together create a light, crunchy crust. If the coating looks too dry, add a teaspoon of water.
- 6 Heat the Oil to 180 CPour oil into a deep, heavy pan or kadhai to a depth of about 5 cm, and heat over medium-high heat to 180 C. Line a plate or tray with kitchen paper for draining.Tip: A deep pan keeps the temperature steady and stops splashes. Never fill it more than half full.
- 7 Test the OilIf you have no thermometer, drop in one piece of chicken. If the oil bubbles steadily around it and the chicken floats within a few seconds, the oil is ready.Tip: If the oil is too cool, the chicken soaks it up and becomes greasy. If it is too hot, the outside burns before the inside cooks.
- 8 Fry the Chicken in BatchesCarefully lower 8 to 10 pieces of chicken into the oil one at a time, without crowding the pan. Fry for 4 to 5 minutes, turning once or twice, until deep golden brown and cooked through.Tip: Fry in batches, giving each piece space. Crowding drops the temperature and makes the coating soft instead of crisp.
- 9 Drain and CheckLift the fried pieces out with a slotted spoon and drain on kitchen paper. Cut open the thickest piece to check that the meat is white all the way through, with no pink.Tip: The inside of the chicken should reach 74 C (165 F). Let the oil return to 180 C before frying the next batch.
- 10 Fry Again for Extra CrunchFor an extra-crisp finish, return all the fried chicken to the hot oil for 45 to 60 seconds, then drain again.Tip: This optional second fry drives out any remaining moisture and gives a crunchy shell that stays crisp for longer.
- 11 Fry the Curry Leaves and Green ChilliesMake sure the curry leaves and slit green chillies are completely dry. Add them to the same hot oil for 15 to 20 seconds, standing back, until the leaves turn crisp and translucent. Scoop them out immediately.Tip: Wet leaves will make the oil spit and splatter. Keep a lid nearby and stand back as they go in.
- 12 Toss Everything TogetherPut the hot chicken in a large bowl, add the fried curry leaves and green chillies and toss gently so they spread evenly. Taste and add a pinch of salt if you need it.Tip: Toss while everything is still hot, so the aromatic oils from the leaves coat the chicken.
- 13 Serve HotServe at once on a platter with lemon wedges and sliced raw onion rings.Tip: Chicken 65 is best eaten hot and fresh. A squeeze of lemon right before eating lifts the spices and cuts through the richness.
Note
The secret to crisp Chicken 65 is a thick marinade, a light flour coating and hot oil. Keep the yogurt marinade thick, since a runny one slides off, and add the cornflour and rice flour only after marinating so the coating stays crunchy. Fry at about 180 C in small batches, because overcrowding the pan drops the temperature and leaves the chicken soft and greasy. Boneless thighs stay juicier than breast, but if you use breast, cut it slightly larger and do not overcook it. Marinate for at least 30 minutes and up to 4 hours, but never more than 8, because the lemon juice and yogurt can turn the meat soft. Make sure the curry leaves and green chillies are completely dry before they go into the oil, or it will spit. Serve straight away with lemon wedges and onion rings, and reheat any leftovers in a hot oven for 8 to 10 minutes to bring back the crunch.
chicken 65, South Indian chicken, fried chicken, spicy starter