Chicken 65 Recipe

Chicken 65 Recipe

Bystylerecipes

Chicken 65 Recipe is a fiery, crispy, and aromatic fried chicken dish that hails from South India. Famous for its vibrant red color and punchy flavors, this appetizer is beloved across India and beyond. The chicken is marinated in a blend of yogurt, spices, and aromatics, then deep-fried until golden and tossed with curry leaves and chilies. It’s perfect as a starter, party snack, or even as a main course with rice or flatbreads.

Chicken 65 Recipe Servings

4 people

Estimated Cost

$10–$12 USD

Prep Time

15 minutes (plus 30 minutes marination)

Course

Main Course or Appetizer

Cuisine

South Indian

Equipment

  • Mixing bowls
  • Deep frying pan or wok
  • Slotted spoon
  • Paper towels
  • Tongs

Ingredients

  • 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder (adjust to taste)
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 1 tablespoon lemon juice
  • Salt to taste
  • 2 tablespoons cornflour (cornstarch)
  • 2 tablespoons rice flour
  • ½ teaspoon black pepper powder
  • 1 egg white (optional, for extra crispiness)
  • Vegetable oil, for deep frying
  • 2 sprigs curry leaves
  • 2–4 green chilies, slit
  • 1 tablespoon chopped garlic (optional, for tempering)
  • Lemon wedges and sliced onions, to serve

Instructions

1. Marinate the Chicken

  • In a large bowl, combine chicken pieces, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt.
  • Mix well and let it marinate for at least 30 minutes (up to 2 hours for deeper flavor).

2. Prepare for Frying

  • In a separate bowl, mix cornflour, rice flour, black pepper, and egg white (if using).
  • Add this mixture to the marinated chicken and coat well, ensuring every piece is covered.

3. Deep Fry

  • Heat oil in a deep frying pan or wok over medium-high heat.
  • Once hot, fry the chicken in batches until golden brown and crispy (about 5–6 minutes per batch).
  • Remove and drain on paper towels.
  • In a small pan, heat a tablespoon of oil.
  • Add curry leaves, green chilies, and chopped garlic. Sauté until aromatic.
  • Toss the fried chicken in this tempering for extra flavor.

5. Serve

  • Serve hot, garnished with fried curry leaves, lemon wedges, and sliced onions.

Calories

Approximately 290 Kcal per serving

Recipe Notes

  • For authentic color, use Kashmiri red chili powder; avoid artificial food coloring.
  • Adjust chili levels to your heat preference.
  • Chicken thighs can be used for juicier results.
  • For a lighter version, air-fry or bake the chicken instead of deep-frying.
  • Store leftovers in an airtight container and reheat before serving.

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