Chicken 65 Recipe - Crispy South Indian Fried Chicken with Garlic & Curry Leaves
Ingredients
Ingredients for Chicken 65:
- Boneless/skinless Chicken breasts - 1 lbs. (cut into 1/2 inch pieces)
- Yogurt - 1/2 cup
- Lemon Juice - 2 Tbsp
- Ginger/Garlic paste - 1 Tbsp
- Red Chili Powder - 1 tsp
- Coriander Powder - 1-1/2 tsp
- Turmeric Powder - 1/2 tsp
- Black Pepper Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Salt - 1 tsp or to taste
- Corn Flour - 2 Tbsp
- Rice Flour - 2 Tbsp
- All-Purpose Flour - 1-1/2 Tbsp
- Red Food Color - 1/4 tsp (optional)
- Egg - 1
- Oil for frying
Ingredients for the Sauce:
- Soy Sauce - 1 Tbsp
- Green Chili Sauce - 1 Tbsp
- Red Chili Sauce - 1 Tbsp
- Vinegar - 1 Tbsp
Ingredients for Tempering:
- Garlic - 5-6 cloves(chopped)
- Green Chilies - 4-5 (split in half)
- Fresh Curry Leaves - 2-3 sprigs
- Oil - 3 Tbsp
- Lemon - garnish
- Onion - garnish
- Cilantro - garnish
Chicken 65 is one of the most beloved spicy chicken dishes from South India. Known for its bold flavors and crispy texture, this dish features bite-sized chicken pieces marinated in yogurt, aromatic spices, and flours before being deep fried until perfectly crisp. The result is a vibrant and flavorful appetizer that is often served in restaurants and street food stalls across India.
In this recipe, the fried chicken is tossed in a fragrant tempering of garlic, green chilies, and curry leaves, then coated with a tangy chili sauce mixture. The combination creates a delicious balance of heat, spice, and savory flavor. Whether served as a party appetizer, snack, or side dish, Chicken 65 is guaranteed to be a crowd favorite.
Watch our recipe video for step by step instructions on how to make Chicken 65. We’ve included demonstrations and pro tips to help you out in the kitchen! For our chicken 65 recipe calories and nutrition information, see the recipe card below.
Instructions
1) Begin by preparing the marinade. Place the chicken pieces in a large bowl.
2) Add 1/2 cup yogurt, 2 Tbsp lemon juice, 1 Tbsp ginger–garlic paste, 1 tsp red chili powder, 1 1/2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp garam masala powder, 1 tsp salt, 2 Tbsp corn flour, 2 Tbsp rice flour, 1 1/2 Tbsp all-purpose flour, 1/4 tsp red food color (if using), and 1 egg.
3) Mix everything well until the chicken pieces are evenly coated in the marinade. Cover and marinate for at least 30 minutes.
4) Heat enough oil for deep frying in a deep pan over medium heat. Fry the marinated chicken pieces in batches for 7-10 minutes, or until golden brown and cooked through with no pink in the center.
PRO TIP: Fry the chicken in small batches to not overcrowd the pan.
5) Remove and place on a paper towel–lined plate.
6) To prepare the sauce in a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp green chili sauce, 1 Tbsp red chili sauce, and 1 Tbsp vinegar with the leftover marinade. Mix well and set aside.
7) For the tempering in a medium frying pan, heat 3 Tbsp oil over medium heat. Add 5-6 cloves chopped garlic and sauté for about 2 minutes, until fragrant. Add 4-5 green chilies split in half and 2-3 sprigs of curry leaves, and cook for another 30–60 seconds.
8) Pour the prepared sauce mixture into the pan and cook for 1–2 minutes. Add the fried chicken pieces and toss well until the chicken is evenly coated in the sauce.
9) Cook for another 1–2 minutes until everything is well combined.
10) Serve hot as a main dish or appetizer.
Chicken 65 is one of the most beloved spicy chicken dishes from South India. Known for its bold flavors and crispy texture, this dish features bite-sized chicken pieces marinated in yogurt, aromatic spices, and flours before being deep fried until perfectly crisp. The result is a vibrant and flavorful appetizer that is often served in restaurants and street food stalls across India.
In this recipe, the fried chicken is tossed in a fragrant tempering of garlic, green chilies, and curry leaves, then coated with a tangy chili sauce mixture. The combination creates a delicious balance of heat, spice, and savory flavor. Whether served as a party appetizer, snack, or side dish, Chicken 65 is guaranteed to be a crowd favorite.
Watch our recipe video for step by step instructions on how to make Chicken 65. We’ve included demonstrations and pro tips to help you out in the kitchen! For our chicken 65 recipe calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Easy Masala Oats Recipe with Rolled Oats, Vegetables, and Warm Masala Flavor
Enjoy a bowl of Masala Oats packed with rolled oats, vegetables, cumin, ginger, and flavorful masalas. This easy and savory vegan breakfast recipe brings together the comfort of Indian spices with the goodness of oats for a filling and wholesome start to the day.
Masala Oats is a warm and satisfying breakfast recipe that brings together the goodness of rolled oats with the bold, comforting flavors of Indian spices. Made with onions, tomatoes, carrots, bell peppers, peas, cumin, ginger, and masalas, this savory vegan oats recipe is a great option for mornings when you want something quick, filling, and flavorful.
This recipe is the perfect balance of healthy and comforting. The rolled oats make it hearty, while the vegetables add freshness, color, and texture. Whether you enjoy it as a quick breakfast, light lunch, or cozy evening meal, Masala Oats is healthy comfort food that feels familiar, nourishing, and full of homemade flavor.
Watch our recipe video for step by step instructions on how to make Masala Oats. We’ve included demonstrations and pro tips to help you out in the kitchen! For our masala oats recipe calories and nutrition information, see the recipe card below.
Aloo Kulcha Recipe - Soft Vegetarian Indian Bread Stuffed with Spiced Potatoes
Make delicious homemade Aloo Kulcha with a soft, fluffy dough and a savory spiced potato filling. A comforting vegetarian Indian potato flat bread recipe for lunch, dinner, or weekend meals.
Aloo Kulcha is a comforting vegetarian Indian bread made with a soft, homemade dough and a flavorful mashed potato filling. The dough is prepared with maida, yogurt, warm milk, and a little oil or ghee, then rested until it becomes soft and easy to roll. Inside, the potato filling is mixed with roasted cumin, coriander seeds, ginger, green chilies, onions, cilantro, and classic spices for a bold, savory taste.
Each kulcha is stuffed, rolled, and cooked on a hot tawa until golden spots appear, then brushed with butter or ghee for a rich finish. Serve this vegetarian Aloo Kulcha hot with chole, yogurt, pickles, or chutney for a satisfying meal that brings the warmth of North Indian flavors right to your table.
Watch our recipe video for step by step instructions on how to make Aloo Kulcha. We’ve included demonstrations and pro tips to help you out in the kitchen! For our aloo kulcha recipe calories and nutrition information, see the recipe card below.
Chinese Bhel Recipe with Crispy Hakka Noodles - Easy Vegetarian Indo-Chinese Street Food Snack at Home
Make restaurant-style Chinese Bhel at home with crispy fried Hakka noodles, colorful vegetables, Schezwan sauce, and crunchy peanuts. This easy vegetarian recipe is full of flavor and perfect as a snack, appetizer, or light meal.
Chinese Bhel is a crispy, colorful Indo-Chinese snack made with fried Hakka noodles, fresh vegetables, peanuts, and bold sauces. The noodles are boiled, lightly coated, fried until crunchy, then tossed with cabbage, carrots, bell peppers, green onions, and a spicy Schezwan-style sauce mixture.
This vegetarian recipe is perfect for anyone who loves street food flavors with plenty of texture in every bite. The crispy noodles, sautéed vegetables, and crunchy peanuts make it a fun ASMR-style recipe, while the oven-baked or air-fried noodle option gives you a lighter way to enjoy this favorite at home.
Watch our recipe video for step by step instructions on how to make Chinese Bhel. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chinese Bhel recipe calories and nutrition information, see the recipe card below.
