Chicken 65 (The Spicy, Flavor-Packed Dish You Need to Try)

Chicken 65 is a spicy, deep-fried South Indian chicken appetizer made with boneless chicken marinated in yogurt, ginger-garlic paste, red chili powder, and curry leaves. The dish takes 40 minutes total (20 minutes marinating, 15 minutes cooking) and serves 4 people.

What Is Chicken 65?

Chicken 65 is a popular South Indian fried chicken dish that originated in Chennai (formerly Madras) in 1965. It features bite-sized chicken pieces double-marinated with spices, then deep-fried until crispy and tossed with curry leaves, chilies, and aromatic seasonings. The dish is known for its vibrant red color, crispy exterior, and intensely flavorful, spicy taste.

Key characteristics:

• Origin: Chennai, Tamil Nadu, India
• Flavor profile: Spicy, tangy, garlicky
• Texture: Crispy outside, juicy inside
• Serving style: Hot appetizer or side dish
• Difficulty level: Easy to Moderate

Why Is It Called Chicken 65?

There are several theories about the name “Chicken 65”:

1. Most accepted theory: Created in 1965 at Buhari Hotel in Chennai
2. The recipe required 65 different spices (less credible)
3. It was the 65th item on a restaurant menu
4. Chickens were 65 days old when used

Chicken 65 Ingredients (Serves 4)

For the Chicken:

• 500g (1.1 lbs) boneless chicken - thighs or breast, cut into bite-sized pieces
• 2 tablespoons ginger-garlic paste - freshly made preferred
• 3 tablespoons plain yogurt - adds tenderness
• 2 tablespoons lemon juice - for tanginess
• 2 tablespoons red chili powder - adjust to taste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoons cornflour/cornstarch - for crispiness
• 2 tablespoons all-purpose flour - helps coating stick
• Salt to taste (about 1 teaspoon)
• Oil for deep frying (about 2-3 cups)

For Tempering/Garnish:

• 10-12 fresh curry leaves
• 3-4 green chilies - slit lengthwise
• 3 cloves garlic - thinly sliced
• 1 tablespoon oil
• Red food color (optional, for traditional appearance)

How to Make Chicken 65: Step-by-Step Instructions

Step 1: Marinate the Chicken (First Marinade)

1. Wash and pat dry 500g boneless chicken pieces
2. In a large bowl, combine chicken with:

• 2 tablespoons ginger-garlic paste
• 3 tablespoons yogurt
• 2 tablespoons lemon juice
• 2 tablespoons red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

3. Mix thoroughly ensuring every piece is coated
4. Cover and refrigerate for minimum 20 minutes (or up to 4 hours for deeper flavor)

Step 2: Add Second Coating

1. After marination, add to the same bowl:

• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour

2. Mix well until chicken pieces have a thick, sticky coating
3. Let it sit for 5 minutes - this helps the coating adhere better

Step 3: Deep Fry the Chicken

1. Heat oil in a deep pan or kadai to 180°C (350°F)

• Test: Drop a small piece of batter - it should sizzle and rise immediately

2. Carefully slide chicken pieces into hot oil (don’t overcrowd)
3. Fry for 5-7 minutes, turning occasionally, until:

• Deep golden red color appears
• Chicken is cooked through
• Exterior is crispy

4. Remove with a slotted spoon and drain on paper towels
5. Repeat with remaining chicken

Step 4: Prepare the Tempering

1. In a separate pan, heat 1 tablespoon oil on high heat
2. Add sliced garlic - fry for 10 seconds until fragrant
3. Add curry leaves - they will splutter (be careful)
4. Add slit green chilies - fry for 30 seconds
5. Immediately add the fried chicken pieces
6. Toss everything together for 30-60 seconds on high heat
7. Remove from heat

Step 5: Serve

Serve Chicken 65 immediately while hot, garnished with:

• Fresh curry leaves
• Lemon wedges
• Sliced onions (optional)

Tips for the Best Chicken 65

For Maximum Crispiness:

1. Pat chicken completely dry before marinating - moisture prevents crisping
2. Double coating method: First wet marinade, then dry flour coating
3. Maintain oil temperature at 180°C - too low makes it soggy, too high burns it
4. Don’t overcrowd the pan - fry in batches for even cooking
5. Serve immediately - Chicken 65 loses crispiness after 30 minutes

For Better Flavor:

1. Marinate longer: 2-4 hours in refrigerator intensifies flavor
2. Use chicken thighs instead of breast - more flavorful and juicy
3. Fresh curry leaves are essential - dried ones don’t provide the same aroma
4. Ginger-garlic paste: Make fresh for best results (1:1 ratio ginger to garlic)

Common Mistakes to Avoid:

• Too much flour coating: Makes it doughy instead of crispy
• Skipping the tempering step: This is what makes restaurant-style Chicken 65
• Overcooking: Chicken breast can become dry - cook just until done (internal temp 75°C/165°F as recommended by USDA)

Chicken 65 Variations

1. Boneless vs Bone-In

• Boneless: Easier to eat, cooks faster (most popular)
• Bone-in: More traditional, juicier, more flavorful

2. Restaurant Styles

• Andhra Style: Extra spicy with more chili powder
• Tamil Nadu Style: Includes cashew paste in marinade
• Chettinad Style: Uses fennel seeds and black pepper

3. Cooking Methods

• Air Fryer Chicken 65: 200°C for 15-18 minutes, spray with oil
• Oven-Baked: 220°C for 25-30 minutes, turn halfway
• Pan-Fried: Shallow fry with less oil (healthier option)

4. Other Variations

• Chicken 65 Biryani: Using the fried chicken in biryani layers
• Chicken 65 Gravy: Add fried chicken to a spicy tomato-based curry
• Cauliflower 65: Vegetarian version using cauliflower florets

What to Serve with Chicken 65?

Chicken 65 pairs well with:

Traditional accompaniments:

• Plain steamed rice
• Curd rice (yogurt rice)
• Lemon rice
• Vegetable pulao

Breads:

• Naan
• Paratha
• Roti

Beverages:

• Masala chai
• Buttermilk (chaas)
• Cold beer
• Fresh lime soda

Side dishes:

• Raita (yogurt dip)
• Onion salad
• Mint chutney
• Tomato ketchup (popular in restaurants)

How to Store and Reheat Chicken 65

Storage:

• Room temperature: Not recommended (bacterial growth)
• Refrigerator: Store in airtight container for up to 2 days
• Freezer: Freeze for up to 1 month (texture may change)

Reheating Methods:

1. Oven method (best for crispiness): 180°C for 8-10 minutes
2. Air fryer: 180°C for 5-6 minutes
3. Stovetop: Shallow fry in a pan for 2-3 minutes
4. Microwave: Not recommended - makes chicken rubbery

Pro tip: Reheat only the amount you’ll eat. Repeated reheating makes it tough.

Nutritional Information (Per Serving)

Approximate values for boneless chicken 65 (serving size: 125g):

• Calories: 320-380 kcal
• Protein: 28-32g
• Carbohydrates: 12-15g
• Fat: 18-22g
• Fiber: 1g
• Sodium: 450-600mg

Note: Values vary based on cooking method and oil absorption. Deep-fried version is higher in calories than air-fried or baked.

Frequently Asked Questions (FAQ)

Can I make Chicken 65 without food coloring?

Yes, absolutely. Food coloring is purely for visual appeal. Use extra Kashmiri red chili powder for natural red color without excessive heat, or add a pinch of paprika.

Why is my Chicken 65 not crispy?

Common reasons: chicken wasn’t dry before marinating, too much marinade/moisture, oil temperature was too low, or you didn’t use cornflour in the coating. Ensure chicken is patted dry and oil is at 180°C.

Can I use chicken breast instead of thighs?

Yes, but chicken breast tends to be drier. If using breast, don’t overcook - remove from heat as soon as internal temperature reaches 75°C (165°F) as recommended by USDA. Marinate longer for better moisture retention.

Is Chicken 65 very spicy?

Traditional Chicken 65 is moderately to highly spicy. You can adjust heat by:

• Reducing red chili powder to 1 tablespoon
• Using Kashmiri chili powder (less heat, more color)
• Removing seeds from green chilies
• Serving with cooling raita

What’s the difference between Chicken 65 and Chicken Fry?

• Chicken 65: Double-marinated, deep-fried, then tossed with curry leaf tempering, served dry
• Chicken Fry: Usually single marinade, may have gravy, less emphasis on crispiness, often bone-in

Can I make Chicken 65 in advance?

You can marinate chicken up to 24 hours in advance. However, fry just before serving for best texture. If you must prepare ahead, fry the chicken, store in fridge, and re-crisp in oven before serving.

Why did my chicken turn out rubbery?

Overcooking is the main cause. Chicken should reach 75°C (165°F) internal temperature as recommended by USDA. Also, avoid over-marinating (more than 24 hours) as the acid breaks down proteins too much.

Can I bake or air fry instead of deep frying?

Yes:

• Air Fryer: 200°C for 15-18 minutes, spray oil, shake halfway
• Oven: 220°C for 25-30 minutes, use wire rack, flip halfway Result will be less crispy than deep-fried but healthier.

How long does it take to make Chicken 65?

Total time is 40-50 minutes: 15 minutes prep, 20 minutes minimum marination (up to 4 hours recommended for deeper flavor), and 15 minutes cooking. The marination time is flexible based on your schedule, but longer marination yields better flavor.

What does Chicken 65 taste like?

Chicken 65 has a spicy and tangy flavor with prominent chili heat, garlicky notes, and slight sourness from yogurt and lemon. The texture features a crispy, crunchy exterior with juicy, tender chicken inside. It’s fragrant with curry leaves and fried garlic, with a medium to high heat level that’s adjustable by reducing chili powder.

The History and Cultural Significance of Chicken 65

Chicken 65 was created in 1965 by A.M. Buhari at Buhari Hotel in Chennai as a bar snack, quickly becoming a South Indian culinary icon. The dish represents the fusion of Indian-Chinese cooking techniques popular in the 1960s-70s, combining deep-frying methods with traditional South Indian spices. Today, it’s served in virtually every Indian restaurant worldwide and has inspired countless regional variations. In Chennai, Chicken 65 remains essential party food and a beloved street food staple.

Expert Tips from Indian Restaurant Chefs

Based on interviews and experience with professional chefs:

1. The secret red color: Mix 1/2 teaspoon Kashmiri chili powder + tiny pinch of food color + 1 teaspoon oil into a paste, add to marinade
2. For restaurant-style gloss: After tempering, toss with 1/2 teaspoon honey
3. Moisture control: Add salt only 10 minutes before frying (salt draws out moisture)
4. Flavor bomb technique: Add 1/4 teaspoon crushed fennel seeds to the tempering
5. Commercial trick: Some restaurants add 1 egg to marinade for extra binding and richness

Final Note

Chicken 65 is a beloved South Indian classic that combines bold spices, expert technique, and irresistible crispy texture. With this detailed guide, you can recreate authentic restaurant-style Chicken 65 at home. The key is proper marination, maintaining correct oil temperature, and that crucial curry leaf tempering that elevates it from ordinary fried chicken to something extraordinary. Whether serving as a party appetizer or side dish with biryani, homemade Chicken 65 never fails to impress.

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