Chicken 65 is one of the most popular and loved appetisers in Indian cuisine and specifically the South. Whether it’s a home-cooked dish or a restaurant one, this dish is known to be irresistible, with a spicy kick and bursting with flavours. Chicken 65 is always a delight to serve, whether it’s a snack, an appetiser, or a side dish. This recipe is just what you need if you’re in the mood for a flavour-packed treat that is easy to make!
What is Chicken 65?
Chicken 65 is a spicy, deep-fried dish made from small pieces of chicken marinated with a flavourful spice mixture originating from Chennai, Tamil Nadu. Its crispy piece on the outside and juicy, tender chicken on the inside make it the most favourite dish for food lovers. With red chilli powder, ginger, garlic, and a fist or so of secret spices, this dish has its fiery flavour.
Though it is debated where the name was invented, one theory has the name being first mentioned in a hotel in 1965; hence, Chicken 65. It doesn’t matter where it began; Chicken 65 quickly became an iconic Indian dish around the world.
Ingredients for Chicken 65
To make the perfect spicy and crispy Chicken 65, you will need the following ingredients:
For the Marinade:
- 500 grams of boneless chicken (cut into small pieces)
- 2 tablespoons of ginger garlic paste
- 1 teaspoon of red chili powder (adjust to taste)
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of coriander powder
- 1 tablespoon of lemon juice
- Salt to taste
- 1 egg
- 2 tablespoons of cornflour or rice flour (for crispiness)
- A handful of fresh curry leaves
- 1-2 tablespoons of thick yogurt (optional)
For Frying:
- Oil for deep frying
For Garnish:
- Fresh coriander leaves (chopped)
- 1-2 green chilies (slit)
- Lemon wedges
Step-by-Step Chicken 65 Recipe
- Marinate the Chicken: Start by washing and patting the chicken pieces dry. In a large mixing bowl, add the chicken pieces along with ginger garlic paste, red chili powder, turmeric, garam masala, coriander powder, salt, and lemon juice. Mix everything thoroughly until the chicken is well-coated in the spice mixture. You can add a bit of yogurt to make the marinade more flavorful and tender.
- Add the Binding Agents: To achieve the signature crispy texture, add an egg, corn flour (or rice flour), and a few curry leaves into the marinated chicken. The corn flour will help create a light, crispy coating. Make sure everything is well-mixed and let it rest for at least 30 minutes (or up to 2 hours) in the fridge for the flavors to marinate.
- Heat the Oil: In a deep pan or wok, heat oil on medium-high heat for frying. The oil should be hot enough to deep fry the chicken pieces. You can check the temperature by dropping a small amount of the batter into the oil — it should sizzle and float to the surface immediately.
- Fry the Chicken: Carefully drop the marinated chicken pieces into the hot oil, one piece at a time. Fry them in batches to avoid overcrowding the pan. Cook until the chicken turns golden brown and crispy, which should take around 4-5 minutes per batch. Make sure the chicken is fully cooked by cutting one piece to check that it’s tender and cooked through.
- Drain and Garnish: Once fried, remove the chicken from the oil and drain excess oil on a paper towel. For an extra punch of flavor, sauté a few curry leaves and slit green chilies in the same oil and toss them over the fried chicken. Garnish with fresh coriander leaves and a squeeze of lemon for a zesty kick.
Tips for Perfect Chicken 65:
- Marination Time: The longer you let the chicken marinate, the better the flavors will infuse. If possible, marinate it for 2-3 hours or even overnight for the best results.
- Oil Temperature: Ensure the oil is at the right temperature — not too hot to burn the chicken or too cold to make it soggy. It should sizzle immediately when the chicken is dropped in.
- Corn flour vs. Rice Flour: Both give the chicken a crispy texture, but rice flour makes the coating lighter and crunchier.
- Customization: You can adjust the level of heat by modifying the amount of red chili powder and green chilies used in the recipe.
Serving Suggestions
Chicken 65 is an adaptable dish that goes well with a lot of sides. You can eat it as an appetizer with a tangy dipping sauce or with steamed rice or naan as a whole meal. Serve it with a cold beverage of lassi or lager.
Conclusion
Chicken 65 is a super crispy, spicy, and utterly delicious dish that would make any meal or occasion spicier and tastier. The spiced flavours of this dish and the burst of the coating and tender chicken inside make this a dish that’s going to be a hit every time you make it. It’s Chicken 65 time! Whether you’re hosting a party, having a family meal, or craving a tasty snack, Chicken 65 will bring authentic taste of South India to your kitchen. Make this recipe and taste the delightfully fiery magic of Chicken 65!
