Go Back
–+ servings
Chicken 65 served on a plate with lime wedges, fried curry leaves and green chillies
Print Recipe
5 from 16 votes

Chicken 65 - Crispy and Spicy

Chicken 65 is a favourite restaurant dish that you can easily create at home. This is the fried chicken recipe you must try. Fragrant with spices, curry leaves and green chillies, it disappears fast.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snacks & Appetizers
Cuisine: Indian, South Indian
Servings: 8 people
Author: Richa

Ingredients

Marinating chicken and frying:

  • 500 Grams Chicken Thighs boneless, skinless, cut into approx 1/2 inch small cubes
  • ¼ Cup Curd
  • 1 Tablespoon Ginger Garlic Paste
  • ¼ Teaspoon Turmeric Powder
  • 2/3 Tablespoon Kashmiri Red Chilli Powder refer to Note 1
  • 1 Teaspoon Coriander Powder
  • ½ teaspoon Jeera Powder
  • 1 Teaspoon Sugar
  • 1 1/4 Teaspoon Salt
  • 2 Sprigs Curry Leaves chopped
  • 2 2/3 Tablespoons Rice Flour refer to Note 2
  • 3 2/3 Tablespoons Corn Flour refer to Note 2
  • Oil for frying, refer to Note 3

Chicken 65 Fry

  • 1 Tablespoon Oil
  • 1 Tablespoon Garlic finely chopped
  • 1 Tablespoon Ginger finely chopped
  • 5 Green Chillies halved
  • 1 Teaspoon Kashmiri Red Chilli Powder
  • 1/2 teaspoon saunf powder
  • 2 Sprigs Curry Leaves

Instructions

Chicken Marinade

  • Combine all the ingredients except rice flour, corn flour, and oil. Cover and marinade for at least an hour or overnight if possible.
    500 Grams Chicken Thighs, ¼ Cup Curd, 1 Tablespoon Ginger Garlic Paste, ¼ Teaspoon Turmeric Powder, 2/3 Tablespoon Kashmiri Red Chilli Powder, 1 Teaspoon Coriander Powder, ½ teaspoon Jeera Powder, 1 Teaspoon Sugar, 1 1/4 Teaspoon Salt, 2 Sprigs Curry Leaves
  • In a heavy bottomed vessel or kadai, heat enough oil on a medium flame for deep frying.
    Oil
  • Remove the chicken from the refrigerator 10 minutes prior to frying and add rice flour and corn flour. Mix well to combine.
    2 2/3 Tablespoons Rice Flour, 3 2/3 Tablespoons Corn Flour
  • Carefully drop in the chicken pieces one by one into the hot oil. Deep fry for 2 - 3 minutes or until bright red in colour and crispy. Remove from oil and place on a tissue paper lined plate.

Chicken 65 Fry

  • Heat oil in a saucepan and allow it to heat up. Once hot, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, curry leaves and saute for a minute.
    1 Tablespoon Oil, 1 Tablespoon Garlic, 1 Tablespoon Ginger, 5 Green Chillies, 2 Sprigs Curry Leaves
  • Add Kashmiri red chilli powder, saunf powder and saute. Add fried chicken and stir fry on high flame for 1 minute. Remove from the pan and serve hot.
    1 Teaspoon Kashmiri Red Chilli Powder, 1/2 teaspoon saunf powder

Video

Notes

  1. Use Kashmiri red chilli powder to get the bright red colour on the chicken. If necessary, you can also add 1-2 drops of natural red food colour. 
  2. Corn flour and rice flour make the fried chicken crispy. If necessary, either can be substituted with all purpose flour. 
  3. The oil must be at temperature of 170C - 180C for frying.

Nutrition

Calories: 222kcal | Carbohydrates: 8g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 372mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg