Chicken 65

Chicken 65

By Food E Fare

Chicken 65 is a popular South Indian dish known for its spicy and flavorful deep-fried chicken pieces. It is often served as an appetizer or snack. The dish is believed to have originated in Chennai, and there are various stories and theories about the name "Chicken 65." Regardless of its origin, it remains a popular and delicious dish enjoyed across India and beyond. Here's a basic recipe for making Chicken 65:


For Marination:

  • 500 grams boneless chicken, cut into bite-sized pieces
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 tablespoon soy sauce
  • 1 tablespoon yogurt
  • 1 tablespoon lemon juice
  • Salt to taste

For Coating:

  • 4 tablespoons cornflour
  • 2 tablespoons all-purpose flour (maida)
  • 1/2 teaspoon baking soda
  • Salt to taste

For Frying:

  • Oil for deep frying

For Tempering:

  • 1 tablespoon oil
  • 10-12 curry leaves
  • 4-5 green chilies, chopped
  • 1 tablespoon ginger-garlic paste

For Garnish:

  • Chopped coriander leaves
  • Lemon wedges


Marinate the Chicken:

  • In a bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, soy sauce, yogurt, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes.

Prepare the Coating:

  • In a separate bowl, mix cornflour, all-purpose flour, baking soda, and salt.

Coat and Fry the Chicken:

  • Heat oil in a deep frying pan or kadai over medium-high heat.
  • Coat the marinated chicken pieces with the flour mixture and deep-fry them until golden brown and crispy. Ensure the chicken is cooked through.

Drain Excess Oil:

  • Remove the fried chicken from the oil and place it on paper towels to drain excess oil.

Prepare the Tempering:

  • In a separate pan, heat 1 tablespoon of oil.
  • Add curry leaves, chopped green chilies, and ginger-garlic paste. Sauté for a minute.

Toss the Fried Chicken:

  • Add the fried chicken to the tempering and toss well, ensuring the chicken is coated with the tempering.

Garnish and Serve:

  • Garnish with chopped coriander leaves and serve hot.
  • Optionally, serve with lemon wedges on the side.

Customer Reviews

Bases on 1 reviews
Ramik Awale

Tasty 🤤😋