Chicken 65சிக்கன் 65

Name: Chicken 65
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 500g (1.1 lb) chicken thighs, boneless, cut into bite-sized pieces — చికెన్; 1 tbsp Kashmiri + 1 tsp hot red chili powder (Kashmiri for color + regular) — మిర్చి పొడి; 1.5 tbsp ginger-garlic paste — అల్లం వెల్లుల్లి పేస్ట్; 3 tbsp curd (plain yogurt) — పెరుగు; 2 tbsp cornflour (cornstarch) — కార్న్ ఫ్లోర్; 1 tbsp rice flour — బియ్యం పిండి; 1 tbsp lemon juice — నిమ్మకాయ రసం; 1/2 tsp garam masala — గరం మసాలా; salt to taste; as needed oil for deep frying; 12–15 leaves curry leaves — కరివేపాకు; 4 dried red chilies — ఎండు మిర్చి; 3 green chilies, slit — పచ్చి మిర్చి

⏱ Prep 70m🍳 Cook 20m🍽 Serves 4🌿 Non-veg

Video: Vismai Food (YouTube)

Chicken 65 is a fiery, crimson-hued deep-fried appetizer from Chennai that has conquered every South Indian restaurant menu in the world. The name has many mythological origins — some say it was dish number 65 at a Buhari Hotel menu in 1965 — but what matters is the flavor: intensely spiced, tangy, aromatic, and impossibly crispy. It is temple food for spice lovers.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪chicken thighs, boneless, cut into bite-sized pieces — చికెన్500g (1.1 lb)
Marinade
▪red chili powder (Kashmiri for color + regular) — మిర్చి పొడి1 tbsp Kashmiri + 1 tsp hot
▪ginger-garlic paste — అల్లం వెల్లుల్లి పేస్ట్1.5 tbsp
▪curd (plain yogurt) — పెరుగు3 tbsp
▪cornflour (cornstarch) — కార్న్ ఫ్లోర్2 tbsp
▪rice flour — బియ్యం పిండి1 tbsp
▪lemon juice — నిమ్మకాయ రసం1 tbsp
▪garam masala — గరం మసాలా1/2 tsp
▪food-grade red food color (optional)a pinch
▪salt to taste
For frying + tempering
▪oil for deep fryingas needed
▪curry leaves — కరివేపాకు12–15 leaves
▪dried red chilies — ఎండు మిర్చి4
▪green chilies, slit — పచ్చి మిర్చి3

🌍 Cooking abroad? Substitutions

Fresh curry leaves are available in most Indian grocery stores abroad; dried curry leaves work at a pinch but sacrifice the distinctive aroma.
Kashmiri chili powder gives the deep red color without excessive heat — if unavailable, use sweet paprika plus a little cayenne.
Buttermilk (1/4 cup) can replace the yogurt marinade for a slightly lighter coating; the tang and tenderness remain the same.

Method

1Combine all marinade ingredients with the chicken pieces. Mix well and marinate for at least 1 hour; overnight gives more flavor.
2Heat oil in a kadai or deep pan to 180°C (350°F).
3Fry the chicken in batches for 5–6 minutes per batch until cooked through and deeply crispy. Do not crowd the pan. Remove with a slotted spoon and drain.
4Fry a second time briefly (2 minutes) for extra crispiness — this double-fry is the secret.
5In a separate pan, heat 1 tbsp oil on high. Add curry leaves, dried red chilies, and green chilies. Let them sizzle for 30 seconds.
6Add the fried chicken and toss vigorously in the tempering for 1–2 minutes until well coated.
7Serve immediately, garnished with fresh curry leaves and a wedge of lemon.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.