Chicken 65 is a fiery, deep-fried chicken dish that has become a favorite across India and beyond. Known for its bold flavors, crispy texture, and vibrant red color, this dish is a staple in South Indian cuisine, especially in Tamil Nadu. Whether served as an appetizer, snack, or side dish, Chicken 65 never fails to deliver a punch of spice and crunch.
While the origins of Chicken 65 remain debated, the most popular belief is that it was created in 1965 at the famous Buhari Hotel in Chennai. Some claim that the number “65” refers to the number of ingredients used, while others suggest it was the 65th dish on the menu. Regardless of its history, one thing is certain: this spicy chicken dish is loved by many!
Making Chicken 65 at home is easier than you might think. With the right blend of spices, fresh chicken, and a simple frying technique, you can achieve restaurant-style results in your own kitchen. Follow this guide to learn how to make the perfect Chicken 65.
Ingredients for Chicken 65
To achieve the signature taste and texture, you need a combination of fresh chicken, aromatic spices, and crispy coating ingredients.
The Chicken Marinade:
- 500g boneless chicken (cut into bite-sized pieces)
- 2 tablespoons yogurt (or curd)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon black pepper powder
- 1 tablespoon lemon juice
- 1 egg (optional, for extra crispiness)
- 2 tablespoons rice flour or corn flour (for coating)
- Salt to taste
For Frying:
- 1 cup oil (for deep frying)
- 2 green chilies (slit)
- 10-12 curry leaves (for extra flavor)
Final Garnish:
- 1 teaspoon red chili sauce (optional, for extra spice)
- 1 teaspoon soy sauce
- 1 tablespoon chopped coriander leaves
- 1 tablespoon finely chopped onions (for serving)
How to Make Chicken 65
Making Chicken 65 involves three key steps: marinating the chicken, deep-frying it to crispy perfection, and finally tossing it in aromatic spices for an extra flavor boost.
1: Marinate the Chicken
- In a large mixing bowl, add the boneless chicken pieces.
- Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, black pepper powder, and salt.
- Squeeze in fresh lemon juice and mix everything well until the chicken is evenly coated.
- Crack an egg into the mixture (if using) and stir again. The egg helps bind the marinade and creates a crispier texture.
- Finally, add rice flour or corn flour for extra crunch. Mix well.
- Cover and let the chicken marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
2: Deep-Fry the Chicken
- Heat oil in a deep pan or wok over medium-high heat.
- Once the oil is hot (around 350°F or 175°C), carefully drop in the marinated chicken pieces, a few at a time.
- Fry the chicken until golden brown and crispy, about 5–7 minutes. Stir occasionally to ensure even cooking.
- Remove the chicken with a slotted spoon and drain on paper towels.
3: Toss in Spices for Extra Flavor
- In a separate pan, heat 1 tablespoon of oil over medium heat.
- Add slit green chilies and curry leaves. Sauté for a few seconds until fragrant.
- Add the fried chicken pieces and toss well.
- Drizzle with a bit of red chili sauce and soy sauce (optional) for an extra kick.
- Stir everything together for a minute, ensuring the chicken is well-coated in the spices.
Serving Suggestions
Chicken 65 is best enjoyed hot and crispy! Here are a few ways to serve it:
- As an appetizer – Serve with sliced onions, lemon wedges, and a sprinkle of chopped coriander leaves.
- With rice – Pair with steamed rice, biryani, or a simple dal-rice combination.
- As a side dish – Goes well with chapati, naan, or dosa.
For an authentic experience, serve Chicken 65 with a side of cooling yogurt-based dip or mint chutney to balance the heat.
Tips for the Perfect Chicken 65
- Marinate for longer – The longer the chicken marinates, the more flavorful it becomes.
- Use corn flour or rice flour – This ensures a crispy texture.
- Fry in batches – Avoid overcrowding the pan to maintain crispiness.
- Use curry leaves – This adds an authentic South Indian touch.
- Adjust spice levels – Reduce chili powder if you prefer a milder taste.
Variations of Chicken 65
While the classic Chicken 65 is deep-fried and spicy, there are several variations you can try:
1. Baked Chicken 65 (Healthier Version)
- Instead of deep-frying, bake the marinated chicken in a preheated oven at 400°F (200°C) for 25–30 minutes, flipping halfway through.
2. Air-Fried Chicken 65
- For a healthier alternative, cook in an air fryer at 375°F (190°C) for 15–18 minutes, shaking the basket occasionally.
3. Andhra-Style Chicken 65
- This version is extra spicy and uses additional dry red chilies for a fiery taste.
4. Hyderabadi Chicken 65
- Features a tangy twist with the addition of yogurt and more curry leaves.
5. Restaurant-Style Chicken 65
- Some restaurants toss the fried chicken in a spicy yogurt-based sauce for a richer flavor.
Why is it Called Chicken 65?
The name Chicken 65 has several theories behind it:
- Year of Creation – It is believed to have been first served in 1965 at Buhari Hotel in Chennai.
- Number of Ingredients – Some say the original recipe used 65 different spices and ingredients.
- Military Meal – A theory suggests it was a popular quick meal for Indian soldiers in 1965.
- Age of Chicken – Some claim the dish was originally made with 65-day-old chickens for tenderness.
Regardless of its origin, Chicken 65 remains one of India’s most beloved spicy chicken dishes.
Conclusion
Chicken 65 is a true celebration of bold Indian flavors. With its crispy texture, fiery spices, and irresistible aroma, it’s no wonder this dish has stood the test of time. Whether you enjoy it as a snack, appetizer, or main dish, Chicken 65 is guaranteed to satisfy your craving for something spicy and crispy.
Now that you have a step-by-step guide, why not try making Chicken 65 at home? Adjust the spice level to your taste, experiment dingdongtogel with different variations, and enjoy this classic dish with family and friends. Serve it hot, and don’t forget the lemon wedges for that extra zing!
