Ohhh yes 🔥 Chicken 65 is an iconic South Indian dish — crispy, spicy, and totally addictive! It’s usually served as a starter or snack, but honestly, it’s delicious any time. Let’s dive into a classic version:
🌶️ Spicy Chicken 65 Recipe
🕒 Time: 45 minutes
🍽 Serves: 3–4
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (thigh or breast), cut into bite-sized pieces
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- ½ tsp turmeric
- 1 tsp garam masala or Chicken 65 masala (if available)
- 1 tbsp lemon juice or vinegar
- 2 tbsp plain yogurt
- Salt to taste
- 2 tbsp cornflour + 2 tbsp all-purpose flour (for crispiness)
- 1 egg (optional, for a softer texture)
- Oil for deep frying
For the Tempering:
- 1 tbsp oil
- 5–6 curry leaves (essential!)
- 2–3 green chilies, slit
- 1 tsp chopped garlic
- 1 tsp red chili powder or Kashmiri chili (for color)
- Optional: a dash of yogurt or lime juice to finish
Instructions:
- Marinate the Chicken:
Mix chicken with all marinade ingredients. Let it rest for 30 minutes (more = better flavor). - Fry It Up:
Heat oil in a pan. Fry the marinated chicken pieces in batches until golden and crispy. Drain on paper towels. - Tempering (Tadka):
In another pan, heat 1 tbsp oil. Add garlic, green chilies, and curry leaves — let them crackle.
Add a pinch of red chili powder for color and toss the fried chicken in this spicy mix. - Optional Sauce Toss:
Some versions add a quick yogurt-chili mix to give it that restaurant-style coating — just don’t make it soggy! - Serve Hot:
Garnish with lemon wedges and chopped coriander.
🔥 Serving Ideas:
- As an appetizer with mint chutney
- In a wrap with onions and yogurt sauce
- On rice with a fried egg for a fusion bowl
Want a baked or air-fryer version? Or a fusion twist like Chicken 65 tacos or sliders? I’ve got ideas!
