chicken 65 recipe

Chicken 65 recipe with step by step photos and a recipe video. Chicken 65 is a popular starter from South India. The credit for the invention of this recipe goes to A.M.Buhari of the Buhari Hotel chain (Chennai, India). Though there are many interesting stories behind this chicken 65, about how this recipe got its name.

Chicken 65 is made with marinating the chicken pieces in a spicy mix. These marinated chicken pieces are then deep fried and then coated in a yummy sauce. Chicken 65 gets its flavor from red chilies and curry leaves. You can have it as a starter or snack. Also, it goes well with steamed rice and dal as a side dish.

Chicken 65 has a crispy exterior and a soft and juicy interior. Though the dish is spicy, you can adjust the spice as per your need. I used Kashmiri red chili to give a bright red color to the dish. If Kashmiri red chili is not available you can add normal red chili powder. You can add red food color to the marinade to give it a bright red color.

Tips for making crispy chicken 65:

  1. Marinate the chicken for at least 2 hours or overnight in the refrigerator. The chicken will absorb all the spices and will become more flavorful.
  2. While deep frying the chicken pieces, make sure the oil is hot. The time you put the chicken in hot oil, it will seal all the juices of the chicken inside. The chicken will remain nice and moist inside and will turn crisp outside.
  3. You can add Kashmiri red chili powder too instead of making red chili paste. But I prefer to use soaked Kashmiri red chilies as it gives a bright red color to the dish and is not spicy.
  4. Use of curry leaves is an important part of making this recipe. Do not avoid it as it gives chicken 65 authentic taste and aroma.
  5. Addition of chicken masala powder is optional. Traditionally, it is not added but adding it enhances the flavor of the dish.

How to make crispy chicken 65 with step by step photos:

Preparation to be done for making the recipe:

  1. Soak Kashmiri red chilies in hot water for 5 minutes. Grind it to a fine Paste. Keep it aside.
  2. Marinate the chicken – Take boneless chicken pieces in a bowl. Add ginger garlic paste, 2 tsp Kashmiri red chili paste, salt, black pepper powder, corn flour, rice flour, lemon juice, curd, coriander powder, chicken masala powder & egg. Mix it.
  3. Marinate it for at least 2 hours or overnight in a refrigerator. The longer it marinates the better it tastes.marinating the chicken pieces

Making the Chicken 65 recipe:

  1. After 2 hours take out the marinated chicken from the refrigerator. Mix it again.
  2. Heat oil in a kadhai/Indian wok. Add the marinated chicken pieces one by one.
  3. Don’t overcrowd the oil. The temperature of the oil should not come down otherwise the chicken won’t be crisp outside. It will take 2-3 minutes on one side to fry.
  4. Flip them and fry on another side too.
  5. Drain it and keep it on a kitchen tissue.deep fry the chicken pieces to make chicken 65

Prepare the sauce for chicken 65

  1. Heat oil in a pan. Add finely chopped ginger & garlic to it. Saute for 2 minutes.
  2. Add slit green chilies & curry leaves. Fry it for a minute.
  3. Add little water & 1 tsp Kashmiri red chili paste.saute ginger, garlic, green chili and curry leaves to make chicken 65 sauce
  4. Next, add salt & lemon juice. Be careful, we have already added salt while marinating the chicken. Mix it well. You can add a little sugar too at this stage.Addition of salt & lemon juice to make chicken 65 sauce
  5. Add marinated chicken pieces. Stir well to coat the deep fried chicken pieces with the sauce. Chicken 65 is ready.
  6. Serve immediately. Garnish chicken 65 with onion rings & lemon wedge.

Chicken 65 recipe card:

Chicken 65 recipe

chicken 65 - Deep fried spicy chicken pieces that are coated in a yummy sauce.
Course snacks/starters
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 2 hours
Servings 4 people
Calories 400kcal
Author Preeti Nayak

Ingredients

To marinate the chicken

  • 300 gram chicken cut into cubes
  • 2 tbsp corn flour
  • 2 tbsp rice flour
  • 1 tsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • 10-12 Kashmiri red chilies or use 2 tsp Kashmiri red chili powder
  • 1 tbsp lemon juice
  • 1 tsp coriander powder
  • 1 egg
  • salt to taste
  • 2 tbsp curd /yogurt
  • 2 tsp lemon juice
  • 1 tsp Chicken masala powder (optional)

To prepare the sauce

  • 1 tsp chopped ginger finely chopped
  • 1 tsp chopped garlic finely chopped
  • 1 green chili
  • 2 spring curry leaves
  • 1 tsp Kashmiri red chili paste or kashmiri red chili powder
  • salt to taste
  • 1 tsp lemon juice
  • 1 tsp sugar (optional)

Instructions

Preparation to be done for making chicken 65 recipe:

  • Soak Kashmiri red chilies in hot water for 5 minutes. Grind it to a fine Paste.
  • Marinate the chicken
  • Take boneless chicken pieces in a bowl.
  • Add ginger garlic paste, 2 tsp Kashmiri red chili paste, salt, black pepper powder, corn flour, rice flour, lemon juice, curd, coriander powder, chicken masala powder & egg. Mix it.
  • Marinate it for at least 2 hours or overnight in a refrigerator. The longer it marinates the better it tastes.
  • After 2 hours take out the marinated chicken. Mix it again.

Making the chicken 65 recipe

  • Heat oil in a kadhai/Indian wok.
  • Add the marinated chicken pieces one by one. Don't overcrowd the oil.
  • The temperature of the oil should not come down otherwise the chicken won't be crisp outside. It will take 2-3 minutes on one side to fry.
  • Flip them and fry on another side too.
  • Drain it and keep it on a kitchen tissue.

Prepare the sauce for chicken 65

  • Heat oil in a pan. Add finely chopped ginger & garlic to it. Saute for 2 minutes.
  • Add slit green chilies & curry leaves. Fry it for a minute.
  • Add little water, Kashmiri red chili paste & lemon juice.
  • Next, add salt. Be careful. we have already added salt while marinating the chicken. Mix it well. You can add a little sugar too at this stage.
  • Add marinated chicken pieces. Stir well to coat. Chicken 65 is ready.
  • Serve immediately. Garnish chicken 65 with onion rings & lemon wedge.

Video

Notes

  1. Marinate the chicken for at least 2 hours or overnight in the refrigerator.
  2. While deep frying the chicken pieces, make sure the oil is hot. 
  3. Use of curry leaves is an important part of making this recipe.
  4. Addition of chicken masala powder is optional.
     

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking 🙂