I'm happy to share a special dish with you: Chicken 65. This Indian fried chicken, originally from Hotel Buhari in Chennai, Tamil Nadu—my home state—is both fun to make and a treat to eat. It's loved for being tender on the inside and crispy on the outside. You'll need chicken breast or bone-in pieces, spiced up with a mix of traditional Indian spices, egg, and flour.
What You’ll Find On This Page
The name "Chicken 65" is as interesting as the dish itself. Some say it first appeared in 1965 during a New Year's celebration, while others think it includes 65 types of peppers! Whatever its true story, Chicken 65's delicious taste and aroma have made it a favorite for parties and snacks alike. Each Indian state adds its own twist to this classic, making it even more popular.
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Ingredients and Substitutions Overview
To make authentic Chicken 65, you need the right mix of ingredients that each play a role in enhancing the dish's flavor and texture. Here's what you'll need:
- Chicken: Use bite-sized pieces. Bone-in adds more flavor, while boneless makes it easier to eat. Feel free to choose whichever you prefer.
- Indian Spice Powders: Kashmiri chili powder gives a vibrant red color with mild heat. For more spice, you can use regular chili powder. Coriander, pepper, turmeric, and garam masala powders add depth and warmth to the dish’s flavor.
- Ginger-Garlic Paste: Essential in many Indian recipes, it enhances flavor and covers any raw smell of the chicken.
- Egg, Curd, and Baking Powder: Egg helps the spices and flour cling to the chicken, but feel free to skip it if you don’t eat eggs. Curd (yogurt) keeps the chicken nice and tender, even after frying. Baking powder makes the fried pieces light and crispy.
- Flour for Coating: A mix of rice flour, all-purpose flour, and cornflour provides the chicken with its signature crispy exterior.
- For Tempering (Optional): Fry onion, cumin seeds, and green chili, then add them to the chicken after frying for extra flavor. Chili sauce adds a tangy and spicy touch to balance the flavors.
How to Make Chicken 65 at Home?
Let's start making Chicken 65 with our easy recipe. We'll marinate the chicken, deep-fry it to crispy perfection, and then optionally temper it for added flavor. Follow along with our step-by-step photos and video to master this classic, spicy dish right in your kitchen. Let's begin:
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Chicken 65
Ingredients
For First Marination
- 2.25 lb Chicken, bite size pieces
- 2 tbsp Lemon Juice
- 3 tsp Kashmiri Chili Powder
- 1 tsp Garam Masala Powder
- 2 tsp Coriander Powder
- 1 tsp Pepper Powder
- ½ tsp Turmeric Powder
- 2 tbsp Ginger Garlic Paste
- ½ tsp Baking Powder
- 2 tbsp Curd, Yogurt
- 1 Egg, beaten
- Salt, to taste
For Second Marination
- 2 tbsp Corn Flour
- 2 tbsp Rice Flour
- 1 tbsp All-Purpose Flour
For Frying Chicken
- Oil, for deep frying
For Tempering Chicken
- ¼ cup Oil
- 1 tsp Cumin Seeds
- 1 tsp Garlic, chopped
- 4 Green Chili, slit
- 1 sprig Curry Leaves
- 1 Onion, sliced
- 2 tsp Chili Sauce
Instructions
First Marination
- Cut the chicken into bite-sized pieces and clean them thoroughly. You can use either bone-in or boneless chicken, depending on your preference.
- In a bowl, combine all the ingredients for the first marination as listed above. Mix well until the chicken is fully coated. The baking powder creates a soft and juicy texture, similar to restaurant-style Chicken 65. Adding an egg to the marinade helps make the chicken crispy on the outside and tender on the inside.
- Let the marinated chicken rest for at least 30 minutes to absorb the flavors. For an even richer taste, marinate it overnight in the refrigerator if time allows.
Second Marination
- Add cornflour, all-purpose flour, and rice flour to the marinated chicken, mixing until everything is well incorporated. This blend of flours in the secondary marination helps the masala stay on the chicken during frying, resulting in crispy pieces.
Frying Chicken
- Heat oil in a deep pan over medium-high heat until very hot. To test the oil temperature, drop a small piece of bread into it; if the bread turns golden in about 30 seconds, the oil is ready. Carefully add the marinated chicken pieces one by one, making sure not to overcrowd the pan so they cook evenly.
- Reduce the heat to medium. Deep fry the chicken until it turns a reddish-brown color on both sides, flipping the pieces occasionally to promote even cooking.
- Once the chicken is fried, remove it from the oil. It should now have a crispy exterior and a thoroughly cooked interior. At this point, you have the option to temper the chicken following the optional steps provided, or serve it immediately as is.
Tempering Chicken 65
- In a separate pan over medium heat, add oil, cumin seeds, minced garlic, slit green chili, and curry leaves. Sauté until the mixture becomes fragrant. This tempering process enhances the chicken's flavor while preserving its crispiness.
- Add sliced onions to the pan and continue to sauté until the onions soften.
- Reintroduce the fried chicken pieces to the pan, add chili sauce, and stir to make sure all the pieces are evenly coated with the sauce and spices.
- Your Chicken 65 is now ready to be enjoyed!
Serving
- Serve the tender and crispy Chicken 65 with lemon wedges and slices of onion. This dish is an excellent starter or can pair wonderfully with any main course meal. For more pairing ideas, check out our Serving Suggestions section below.
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Recipe Video
Chef's Notes and Tips
- Choice of Oil: For a unique twist, try different oils like canola, which is great for high-heat cooking, vegetable oil for its neutral flavor, sunflower oil for its light taste, or coconut oil for a subtle tropical flavor. Each oil brings its own aroma and enhances the overall taste of the dish.
- Natural Coloring: Opt for Kashmiri red chili powder to give your Chicken 65 a vibrant natural red hue without artificial colors. Not only does this spice offer a milder heat, it also adds a rich, earthy flavor that's hard to beat.
- Frying Technique and Temperature: Begin by frying the chicken on high heat to seal in the flavors and create that irresistible crunch. Then, lower the heat to medium to fully cook the chicken without burning. It’s essential to keep the oil temperature consistent; if it’s too low, the chicken becomes greasy, and if too high, the exterior may burn before the inside cooks through.
- Use a Cooking Thermometer: A cooking thermometer can help keep the oil at the ideal temperature. Aim to maintain the oil around 375°F for the best results—a crispy exterior with a juicy finish.
- Tempering Note: Tempering the chicken right after frying adds a wonderful layer of flavor and keeps it crispy if served immediately. However, the texture may soften over time with the addition of onions and sauces, but the taste remains rich—a trade-off many are happy to accept!
- Chicken 65 Biryani: Don't miss out on trying Chicken 65 Biryani, a popular South Indian specialty. Layer the freshly fried Chicken 65 with aromatic biryani rice and maybe a sprinkle of fried onions or herbs. This fusion combines the best of both worlds, making it a festive dish that always pleases a crowd.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
How to Make Chicken 65 in an Air-Fryer?
Making Chicken 65 in an air fryer is a healthier alternative that reduces the grease while still delivering all the flavor. This method maintains the delicious crunch and spices of classic Chicken 65. Here’s how to do it:
- Preheat the Air Fryer: Set it to 400 degrees Fahrenheit and let it heat up for about 3 minutes. This helps your chicken cook evenly right from the start.
- Arrange Chicken Pieces: Place the marinated chicken pieces in the air fryer basket in a single layer. Make sure they don’t touch each other. You might need to cook in multiple batches, depending on the size of your air fryer, to avoid overcrowding.
- First Cooking Cycle: Cook the chicken for 7 minutes. This starts the crisping process and begins to lock in the flavors.
- Flip and Cook Again: Open the air fryer, flip the chicken pieces, and cook for another 7 minutes. This step helps cook each piece evenly and get them crispy all around.
- Cook Remaining Batches: Repeat the process with the remaining chicken, always in a single layer for the best results.
- Final Tempering (Optional): Once all the chicken is cooked, follow the tempering steps from the recipe video or card to add extra flavor.
Serving Suggestions
Chicken 65 is a versatile dish that pairs well with a variety of dishes, and it can even be used as a fusion dish that is sure to be a hit. Its adaptability makes it a great choice for various occasions and preferences. Here are some classic and fusion options that I suggest you try:
Classic Pairings
- With Biryani: Pair Chicken 65 with different types of biryani, from chicken to vegetable, or even plain biryani rice. The spiciness of Chicken 65 complements the aromatic flavors of biryani beautifully.
- Chicken 65 Biryani: To create a wholesome meal, layer cooked Chicken 65 with fragrant basmati rice, fresh herbs, and saffron in a pot to make a special Chicken 65 biryani. For guidance on the layering process, you can refer to our Mughlai Chicken Biryani recipe.
- With Other Rice Dishes: Chicken 65 pairs well with a variety of rice dishes such as yellow rice, saffron rice, fried rice, or jeera (cumin) rice, creating a satisfying and flavorful combination.
Fusion Pairings
- With Naan or Paratha: Serve Chicken 65 with warm, buttery naan or paratha for a perfect contrast between the crispy chicken and the soft, flaky bread.
- As a Wrap or Taco Filling: Use boneless Chicken 65 as a filling for wraps or tacos. Add some lettuce, sliced onions, and a drizzle of mint yogurt sauce to create a delicious fusion meal.
- With a Side Salad: Pair Chicken 65 with a fresh cucumber or mixed greens salad dressed lightly with lemon and olive oil to balance the spicy flavors of the chicken.
- Chicken 65 Slider: Serve mini boneless Chicken 65 pieces in small burger buns with mayo, lettuce, and tomato for a fun and unique party snack.
- With Dips: Enjoy with a variety of dips like mint chutney, raita, mango chutney, tamarind sauce, or a garlic aioli to dip the Chicken 65 pieces in.
Storage Suggestions
For the best taste and texture, I recommend enjoying Chicken 65 freshly made. If you've added the final tempering to the fried chicken, it will still taste great if eaten within a day. If you're incorporating Chicken 65 into biryani, it can stay delicious for up to two days. Remember, keeping it in an airtight container in the fridge will help maintain its freshness.
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