Chicken 65

Chicken 65 is a popular spicy, deep-fried chicken dish originating from Chennai, India. In this quick and easy chicken 65 recipe, you’ll get the delicious flavor and texture of restaurant-style chicken 65 in just 30 minutes!

This chicken 65 recipe is perfect for busy weeknights when you don’t have time to spend in the kitchen. It’s easy to make, and it comes out like restaurant-style chicken 65, with a crispy coating and delicious flavor. If you’re looking for a quick and easy chicken 65 recipe, this is it!

If you are wondering why the dish is called Chicken 65, it is simply because it was invented in the year 1965. Many think that Chicken 65 dish got its name because the chicken was chopped into 65 pieces or was marinated for 65 days or 65 different spices are used but the fact is Chicken 65 was first made at the Buhari Hotel in Chennai, India in 1965 and since then it became popular world wide.

Chicken 65

Chicken 65 is boneless bite sized chicken pieces marinated in yogurt and spices and then deep fried till crispy.

Servings 5

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

• 400gms boneless chicken thighs cube cut
• 2 Tbsp Yogurt
• 1 Tsp Lemon juice
• 1 Tbsp Ginger Garlic paste
• 1 Tbsp curry leaves chopped
• 1/2 Tsp Black pepper powder
• 1 Tsp Cumin Powder
• 1 Tbsp Kashmiri chilli powder
• Salt to taste
• Few drops of Food color(optional)
• 4 Tbsp Corn Flour
• 2 Tbsp Rice flour
• Mix 1 Tbsp Hot oil used for frying
• Vegetable Oil for deep frying

For Tempering

• 1 Tbsp Oil (use the same oil from frying)
• 1 Tbsp Minced or chopped Garlic 
• 1/2 Tsp Sugar
• 3 Green Chilles slit
• 1 Tsp Kashmiri chilli powder
• Sprinkle Black pepper powder to taste
• 1/4 Tsp Salt
• 12-15 fried Curry leaves

Instructions

• Cut the boneless chicken into 1 inch cubes. Marinate with yogurt and spices. Keep refrigerated for atleast 30mins or overnight.
  
• Add food color(optional), corn flour, rice flour and oil.
  
• Fry immediately on high heat for first 2 mins then reduce to low to make the chicken crispy.
  
• Fry some curry leaves in the same oil.
  
• Drain them once golden brown on a cooling rack to maintain crispiness.
  
• Heat some oil and saute minced garlic, green chillies, kashmiri chilli, sugar.
  
• Add the fried chicken and sprinkle some black pepper and salt to taste.
  
• Ready to serve with pickled onions and lemon wedges.
  

Video

Notes

Use Chicken Thighs rathar than Chicken breast as Breast tends to get dry due to lack of fat in them. Chicken Thighs remain juicy inside.

Add more rice flour and cornflour if the chicken mix looks still runny. Otherwise the chicken spices will not stay coated while frying.

Fry them on high heat for first 2 mins then lower the heat for crispy chicken.

Course: Appetizer, Main Course

Cuisine: Indian

Keyword: chicken 65, crispy chicken, fried chicken