Chicken 65
சிக்கன் 65
One of India's most beloved deep-fried chicken dishes, a South Indian invention that has achieved cult status across the entire country. Chicken 65 — whose name origin is hotly disputed (some say it was the 65th item on a menu at the Buhari Hotel in Chennai in 1965; others say it requires 65 chillies; others still claim it references a 65-day marination period — all fascinating myths) — is a vivid red, deeply spiced, intensely flavoured deep-fried chicken that is simultaneously crispy on the outside and juicy on the inside. The heat comes from red chilli paste and powder, the sourness from yogurt and lemon in the marinade, and the aromatic depth from curry leaves fried in the oil. The final tempering with curry leaves and green chillies tossed through the fried chicken creates an addictive aroma. Served as a starter or bar snack across South India, it is one of those dishes where you genuinely cannot stop eating.
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 25 min
Ingredients
Method
Marinate the chicken: In a large bowl, combine yogurt, Kashmiri chilli powder, garlic paste, ginger paste, lemon juice, garam masala, food colouring (if using), cornstarch, rice flour, and salt. Mix to a smooth paste. Add the chicken pieces and coat thoroughly. Marinate for at least 20 minutes at room temperature (or up to 4 hours in the fridge for deeper flavour).
About 20 min
Tip: The cornstarch and rice flour create the crispy coating — do not skip them.
Deep fry: Heat oil in a deep wok to 175°C (345°F). Fry the chicken in small batches (4-5 pieces) for 5-6 minutes until deep red-orange and cooked through. Do not crowd the wok. The chicken should be completely cooked and slightly crispy on the outside. Remove and drain on paper towels.
About 15 min
Temper and serve: In a separate small pan, heat 1 tbsp oil over high heat. Add curry leaves and slit green chillies — they will crackle and spit (stand back!). Fry for 20 seconds until fragrant and slightly crispy. Pour this tempering over the fried chicken and toss to coat. Serve immediately garnished with sliced onions and lemon wedges.
About 5 min
Tip: The hot curry leaf tempering poured over at the end is what makes Chicken 65 smell so addictive. Don't skip it.
Nutrition per serving (estimate)
- Calories
- 310
- Protein
- 36 g
- Carbs
- 8 g
- Fat
- 16 g
- Fibre
- 1 g
- Sugar
- 1 g
- Sodium
- 580 mg
Contains: dairy
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Recipe by Boon Tools.