This post may contain affiliate links. Please read our disclosure policy.
Chicken 65 is a spicy fried chicken dish originating from South India. Its origin story is a matter of debate—some claim it’s named for being the 65th item on a menu, others say it was discovered in 1965, and some even suggest a 65-day marination process.
Despite the mystery, it’s a classic example of simplicity meeting flavor. Easy to prepare, it’ll soon become your favorite appetizer. But it’s not just an appetizer; it pairs well with simple dal chawal or roti sabji, adding protein to your meal.
In this recipe, I’ve opted for chicken thighs, but you can choose any part you prefer. Chicken thighs add extra juiciness due to their higher fat content. While this version is fried, you can make it healthier by baking the chicken in the oven or air frying it. Follow along in this post as I show you how to create this irresistible and delicious dish.
Ingredients
For marination:
- 500 grams boneless chicken, cut into bite-sized pieces
- 2 tablespoons ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
Before Frying:
- 2 tablespoons corn flour
- 2 tablespoons rice flour
- 2 tablespoons plain yogurt
- 1 egg
For Frying:
- 1/4 cup Oil
For Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4-5 Curry leaves
- 1-2 green chilies chopped
- 2 garlic cloves finely chopped
Garnish:
- 2 tablespoons chopped cilantro
Instructions
Marination:
- In a mixing bowl, combine the chicken pieces with ginger garlic paste, red chili powder, coriander powder, turmeric powder, cumin powder, garam masala, and salt. Ensure the chicken is evenly coated with the spices. Allow the mixture to marinate for at least 30 minutes to allow the flavors to meld together.
Before Frying:
- After the marination period, add corn flour, rice flour, yogurt, and beaten egg to the marinated chicken mixture. Stir well until the chicken pieces are thoroughly coated with the mixture. This will help create a crispy coating when frying.
Frying:
- In a deep frying pan, heat oil over medium-high heat until it reaches the frying temperature. To test if the oil is hot enough, you can drop a small piece of bread or a wooden chopstick into the oil; if it sizzles and bubbles, the oil is ready.
- Carefully add the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry the chicken in batches if necessary to maintain an even cooking temperature.
- Fry the chicken until it turns golden brown and becomes crispy, which should take about 5-7 minutes. Use tongs or a slotted spoon to gently turn the chicken pieces occasionally for even frying.
- Once the chicken is cooked to perfection, remove it from the oil using a slotted spoon and transfer it to a plate lined with paper towels to drain excess oil. This step helps to keep the Chicken 65 light and crispy.
Tempering
- In a separate pan, heat a little oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter. Add green chilies and garlic and cook it for 1-2 minutes. Finally add curry leaves to the hot oil and fry them until they become crispy and fragrant. This tempering will add an extra burst of flavor to your Chicken 65.
- Serve the Chicken 65 hot, garnished with the chopped cilantro.
Serving Suggestions
- Chicken 65 is often served as an appetizer or a side dish with rice or simple roti sabji.
- You can also pair it with a cooling cucumber raita or mint chutney to balance out the heat.
Tips and Tricks
- For a healthier version, you can bake the chicken in the oven( preheated oven at 400 deg F for 20-25 minutes) or air fry it in the air-fryer. This method reduces the amount of oil used while still yielding deliciously crispy chicken. However, make sure to brush a little oil or add it to the marinade to get the crispy exterior.
- For frying, make sure the oil is hot enough before adding the chicken.
- For an extra crispy coating, double fry the chicken. After the initial frying, remove the chicken from the oil, let it rest for a few minutes, then fry it again until it reaches the desired crispiness.
- If you prefer a spicier kick, you can increase the amount of red chili powder or add chopped green chilies to the marinade.
- For extra flavor, you can add a splash of lemon juice or vinegar to the marinade.
- If you’re short on time, you can use store-bought Chicken 65 masala mix instead of mixing your own spices. Just follow the instructions on the package for marinating the chicken.
FAQs
Q: Can I use bone-in chicken for Chicken 65?
A: While boneless chicken is traditionally used for Chicken 65 for ease of eating, you can certainly use bone-in chicken if you prefer. Just adjust the cooking time accordingly.
Q: How do I bake chicken for Chicken 65?
A: While frying gives Chicken 65 its characteristic crispy texture, you can try baking it in a preheated oven at 200°C (400°F) for about 20-25 minutes or until cooked through. However, note that the texture may differ slightly from the fried version.
Q: Can I make Chicken 65 ahead of time?
A: While Chicken 65 is best enjoyed fresh and crispy, you can prepare the marinated chicken in advance and refrigerate it for up to 24 hours. Fry the chicken just before serving to maintain its crispiness.
Q: Is Chicken 65 gluten-free?
A: Yes, Chicken 65 can be made gluten-free by using gluten-free corn flour and rice flour in the marinade. However, be sure to check the labels of any pre-packaged spices or masala mixes for hidden gluten ingredients.
Other Recipes to try:
Chicken 65
Ingredients
For Marination:
- 500 grams boneless chicken cut into bite-sized pieces
- 2 tablespoons ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
Before Frying:
- 2 tablespoons corn flour
- 2 tablespoons rice flour
- 2 tablespoons plain yogurt
- 1 egg
For Frying:
- 1/4 cup Oil
For Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4-5 Curry leaves
- 1-2 green chilies chopped
- 2 garlic cloves finely chopped
For garnish:
- 2 tablespoons chopped cilantro
Instructions
- In a bowl, mix the chicken pieces with ginger garlic paste, red chili powder, coriander powder, turmeric powder, cumin powder, garam masala, and salt. Let it marinate for at least 30 minutes.
- After marination, add corn flour, rice flour, yogurt, and beaten egg to the chicken mixture. Mix well until the chicken is evenly coated.
- Heat oil in a deep frying pan. Once the oil is hot, carefully add the marinated chicken pieces one by one.
- Fry the chicken until golden brown and crispy, about 5-7 minutes.
- Remove the chicken from the oil and drain excess oil on paper towels.
- In a separate pan, heat a little oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter. Add green chilies and garlic and cook it for 1-2 minutes. Finally add curry leaves to the hot oil and fry them until they become crispy and fragrant. This tempering will add an extra burst of flavor to your Chicken 65.
- Serve the Chicken 65 hot, garnished with the chopped cilantro.
Notes
- For a healthier version, you can bake the chicken in the oven( preheated oven at 400 deg F for 20-25 minutes) or air fry it in the air-fryer. This method reduces the amount of oil used while still yielding deliciously crispy chicken. However, make sure to brush a little oil or add it to the marinade to get the crispy exterior.
- For frying, make sure the oil is hot enough before adding the chicken.
- For an extra crispy coating, double fry the chicken. After the initial frying, remove the chicken from the oil, let it rest for a few minutes, then fry it again until it reaches the desired crispiness.
- If you prefer a spicier kick, you can increase the amount of red chili powder or add chopped green chilies to the marinade.
- For extra flavor, you can add a splash of lemon juice or vinegar to the marinade.
- If you’re short on time, you can use store-bought Chicken 65 masala mix instead of mixing your own spices. Just follow the instructions on the package for marinating the chicken.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.