Spicy starters with a crunchy bite always make a meal more exciting, and the chicken 65 Recipe is one dish that never fails to impress. This famous South Indian favorite combines juicy chicken with a fiery spice mix and a crisp outer layer that delivers strong flavor in every bite. Often served at restaurants and parties, it has become a go-to choice for those who enjoy bold food. Preparing it at home is easier than it looks, and it gives you full control over the heat and texture. Whether you’re cooking for family or guests, this recipe helps you serve a satisfying starter that feels special yet simple to make.
About Chicken 65
Chicken 65 is believed to have started in Chennai as a spicy bar snack and restaurant appetizer. Over time, it found its way into homes, street food stalls, and party menus across India. The number “65” has sparked many stories, some say it points to the year it was introduced, while others link it to a menu number. The truth is less important than the taste you get on your plate.
Today, you’ll see Chicken 65 served at weddings, family gatherings, and weekend get-togethers. It has crossed borders too, becoming a popular Indian chicken appetizer in many countries. Each kitchen adds its own touch, which is why you’ll notice small changes in color, spice level, and texture.
Chicken 65 Recipe Ingredients
This chicken 65 Recipe uses simple, easy-to-find ingredients that come together to create bold flavor and a crisp texture. Most of these items are already part of a regular kitchen setup, making the dish convenient to prepare at home.
- Boneless chicken – 500 grams (cut into bite-size pieces)
- Ginger-garlic paste – 1 tablespoon
- Red chili powder – 1½ teaspoons (adjust to taste)
- Kashmiri red chili powder – 1 teaspoon (for color, optional)
- Turmeric powder – ¼ teaspoon
- Black pepper powder – ½ teaspoon
- Salt – to taste
- Lemon juice – 1 tablespoon
- Yogurt (curd) – 2 tablespoons (optional, for tenderness)
- Cornflour – 2 tablespoons
- Rice flour – 1 tablespoon
- Oil – as needed (for deep frying or shallow frying)
- Curry leaves – 8–10 leaves
- Green chilies – 2–3, slit
- Oil – 1 tablespoon
- Lemon wedges – for serving
- Chopped coriander leaves – 1 tablespoon
How to make chicken 65: Step-by-step process
Step 1: Clean and Prepare the Chicken
Take 500 grams of boneless chicken and wash it with clean water. Drain the water completely and pat the chicken dry with a clean kitchen towel or tissue. Cut the chicken into small, even pieces. This helps the chicken cook evenly.
Step 2: Make the Marinade
Put the chicken pieces into a large bowl.
Add the following ingredients:
- 1 tablespoon ginger-garlic paste
- 1½ teaspoons red chili powder
- 1 teaspoon Kashmiri red chili powder (optional)
- ¼ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- Salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons yogurt (optional)
Mix everything well with a spoon or clean hands until all the chicken pieces are fully coated with the spices.
Step 3: Add Coating for Crispiness
Now add:
- 2 tablespoons cornflour
- 1 tablespoon rice flour
Mix gently so each chicken piece gets a light coating. Do not add too much flour. The coating should be thin, not thick.
Step 4: Rest the Chicken
Cover the bowl and keep it aside for at least 30 minutes. If you have time, keep it for 1 hour. This resting time allows the spices to go inside the chicken, making it more tasty.
Step 5: Heat the Oil
Take a deep pan or kadai and pour enough oil for frying. Heat the oil on medium flame. To check if the oil is ready, drop a very small piece of coated chicken into the oil. If it starts bubbling and slowly comes up, the oil is hot enough.
Step 6: Fry the Chicken
Carefully put a few chicken pieces into the hot oil. Do not add too many pieces at one time. Fry in small batches. Fry the chicken until it turns golden and crispy on all sides. This usually takes about 4–6 minutes per batch.
Step 7: Remove Excess Oil
Take out the fried chicken using a slotted spoon. Place the pieces on a plate lined with tissue paper or kitchen towel. This helps remove extra oil and keeps the chicken crisp.
Step 8: Final Toss (Optional but Recommended)
Heat 1 tablespoon oil in another pan. Add 8–10 curry leaves and 2–3 slit green chilies. Let them fry for a few seconds until they release aroma. Add the fried chicken to this pan and toss gently for 30–40 seconds.
Step 9: Serve Hot
Transfer the Chicken 65 to a serving plate. Squeeze a little lemon juice on top if you like. Serve hot with onion slices, lemon wedges, or a simple dip.
Variations You Can Try
Regional Styles
Some kitchens prefer a drier finish with extra black pepper. Others add a light yogurt-based glaze for a softer bite. If you like sharper heat, increase green chilies. If you prefer color without extra burn, lean on Kashmiri chili powder.
Healthier Options
Bake or air-fry the marinated chicken. Lightly brush with oil and cook until crisp outside and tender inside. You’ll keep the flavor while using less oil—great for regular meals.
Vegetarian Swaps
Paneer 65 and Gobi 65 use the same spice mix and method. Parboil cauliflower briefly or lightly salt paneer before marinating so the flavors sink in. These work well as party snacks alongside mint chutney.
Serving Suggestions
Serve Chicken 65 hot for the best taste and texture. It goes well with onion slices, lemon wedges, and a mild yogurt dip. You can also serve it with roti or plain rice for a simple meal. As part of a spread of Indian chicken appetizers, this dish adds strong flavor and color to the table.
Tips to Get It Right Every Time
- Keep the coating light. Too much flour makes the crust thick and dulls the spice.
- Fry in batches. Crowding cools the oil and softens the crust.
- Adjust heat with chili powders and green chilies. You don’t need to overpower the dish to keep it flavorful.
- Marinate longer when possible. Even an extra 30 minutes improves taste.
- For extra crunch, rest the fried chicken on a rack instead of stacking it.
Conclusion
The chicken 65 Recipe is more than just a spicy starter—it’s a crowd-pleasing dish that brings bold flavor and satisfying crunch to any meal. With simple ingredients and easy steps, you can prepare this South Indian favorite right in your own kitchen without any hassle. Once you get comfortable with the basic method, it’s easy to adjust the spice level, try healthier cooking options, or even switch to paneer or cauliflower for variety. Serve it fresh and hot for the best texture, and you’ll always have a reliable snack or appetizer ready for family meals, small gatherings, or weekend cravings.
Frequently Asked Questions (FAQs)
Q1. Is Chicken 65 very spicy?
Chicken 65 is known for its heat, but you can easily control the spice by reducing red chili powder and green chilies. The flavor stays bold even at a milder level.
Q2. Can I make Chicken 65 in an air fryer?
Yes, Chicken 65 can be made in an air fryer. Lightly brush the marinated chicken with oil and cook in batches until the outside turns crisp and the inside is fully cooked.
Q3. What is the difference between Chicken 65 and chilli chicken?
Chicken 65 is usually dry and spicier with curry leaves, while chilli chicken often has a sauce with capsicum, garlic, and a slightly sweet note.
Q4. Why is it called Chicken 65?
The name “Chicken 65” has several popular stories linked to it, including menu numbering and the year it was introduced. The exact reason is unclear, but the dish is widely known by this name.
Q5. How long can Chicken 65 be stored in the fridge?
Cooked Chicken 65 can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan or air fryer to bring back some crispness before serving.
