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+ servings

Chicken 65 recipe

Chicken 65 is a classic Indian fried appetizer that's spicy, has loads of flavour from the chillies, garlic, and the unique spice blend. Best as an entree or compliments your main course.
Course Appetizer
Cuisine Indian
Keyword Appetizers, chicken 65, Indian appetizer, Resturant style Chicken 65, South Indian, Spicy
Prep Time 15 minutes
Resting time 1 hour
Servings 6 servings
Calories 138kcal


  • pan


  • 500 grams Boneless Chicken Breast
  • 2 tablespoon Thick Curd
  • 2 teaspoon Ginger Garlic Paste
  • ½ teaspoon Turmeric
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Kashmiri Red Chili powder / Paprika
  • ½ teaspoon Garam masala
  • 1.5 teaspoon Coriander Powder
  • ½ teaspoon Black Pepper Powder
  • Salt to taste
  • 2 tablespoon Rice flour
  • 2 tablespoon Cornflour
  • 1 Egg white
  • 2 sprigs of Curry Leaf

To toss Chicken 65 (optional)

  • 2 teaspoon Oil
  • 2-3 cloves Garlic roughly chopped
  • 1 dry red chilli
  • 2-3 green chilli slit lengthwise
  • 1 teaspoon Kashmiri red chilli powder
  • 2 sprigs curry leaf


  • Cut chicken breast into 1-inch cubes. Make sure all the chicken pieces are of the same size so that it gets cooked evenly while frying.
  • Add curd, ginger garlic paste, turmeric, chilli powder, Kashmiri red chilli powder, Coriander powder, garam masala, sal,t and pepper. Mix well and marinate for at least 2 hours or overnight.
  • Bring chicken to room temperature ( if it was refrigerated). Add rice flour, cornflour and egg white. Add 2-3 sprigs of curry leaf. Mix well.
  • Heat oil in a deep pan for frying.
  • When the oil is medium-hot, add coated chicken pieces one by one without overcrowding the pan. Maintain the heat at low - medium. Cook for 6-7 minutes, flipping the chicken in between.
  • When the chicken is evenly golden brown without any raw patches of batter, remove with a slotted spoon in batches and drain excess oil on a kitchen towel.
  • Either you can serve chicken 65 like this or proceed to the next step.
  • In a skillet, add 2 teaspoons of oil, add minced garlic, curry leaves, dry red chilli and slitted green chilli. Cook for a minute until the garlic is fragrant.
  • Add Kashmiri red chilli powder, 2-3 tablespoons of water. Cook for 30 seconds.
  • Add fried chicken pieces and toss it well in the seasoning.
  • Serve with onion and Lemon.


  • Cut chicken into even-sized chunks. Ensures that all are cooked evenly.
  • Recommend to marinate the chicken and leave it overnight in the refrigerator. Giving it time helps the marinade to infuse flavour to the chicken pieces. At least marinate it for a couple of hours if you cannot do it overnight.
  • Heat the oil till it is medium hot. Wait for a couple of minutes for the oil to come to the desired temperature on medium flame.
  • Dip the chunks to the hot oil one by one giving them a bit of space. Do not overcrowd them.
  • I would recommend doing the final step of tossing the fried chicken in a pan with garlic, curry leaves, dry chillies, and green chillies. This step is so important to give chicken 65 its unique aroma and taste. Do not miss this step.


Serving: 1serving | Calories: 138kcal | Carbohydrates: 5g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 115mg | Potassium: 346mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg