Chicken 65

Chicken 65 is a delicious Indian style chicken starter recipe. This is a spicy deep-fried chicken starter recipe usually served in South Indian restaurants. Let us see how to make restaurant style chicken 65 recipe.

There are many ways to cook chicken 65 recipe. Some people just deep fry the spicy chicken, some people deep fry chicken and serve with a seasoning of curry leaves ad chillies, while some people add the deep-fried chicken in saucy mixture. The last style is usually made in several restaurants. Today I will show you how to make the best chicken 65 recipe.

What is chicken 65?

Chicken 65 is a spicy deep-fried chicken starter recipe. This recipe originated in a restaurant in Hotel Buhari in Chennai. This was served as a starter or quick snack. The dish is very spicy due to the addition of chillies. You might also be interested in this prawns 65 or mushroom 65 recipe.

How did this deep-fried spicy chicken recipe get the name chicken 65?

There are many myths with the name chicken 65. Some people say that originally 65 types of ingredients were used in making the dish. Some people also say that the dish was made as a simple meal for Indian soldiers in 1965. Some also say that it was cooked from 65-day old chickens and some other say that 65 pieces of chicken was used in making the dish. I also heard that this was the 65^th option in one of the Indian restaurant’s menu.

You might feel that this Indian chicken 65 recipe is difficult due to the number of ingredients. But believe me, this chicken starter recipe it is very easy to prepare. I have not added artificial food colour to the recipe. This is optional.

Let us look at the ingredients to make this appetizer with chicken:

• Chicken: You can use boneless or with bone chicken pieces to make this chicken starter recipe.
• Spices: Red chili powder, turmeric powder, black pepper powder and coriander powder are the spices needed to be applied to chicken for marination.
• Curry leaves: Curry leaves is one of the main ingredients in this recipe. Curry leaves are added while marination and used for seasoning.
• Chillies: Dry red chillies and green chillies are added to the recipe while seasoning. This adds the much-needed spice to the recipe.
• Ginger and garlic: Garlic and ginger paste is added while marinating chicken. Also, garlic and ginger pieces are added while seasoning.
• Sauces: I have added tomato sauce and green chili sauce to make this restaurant style chicken starter recipe.
• Oil: Oil is used for deep frying. You can use any type of vegetable oil or canola oil for deep frying.

Steps to make this popular restaurant style chicken 65 recipe:

• Marinate chicken by applying the spice powders – turmeric powder, red chili powder, black pepper powder, ginger garlic paste, chopped curry leaves and salt. Mix and apply to chicken pieces.
• Marinate for minimum 2 hours. You can even marinate it overnight by keeping in fridge.
• After marination, add egg white and flour over the marinated chicken pieces and mix well.

Let us deep fry chicken:

• Heat oil in a kadai or deep bottomed pan. The oil should be hot enough for deep frying. You can test by dropping little batter in hot oil. If batter gets fried easily and rises above, that means oil is ready for deep frying chicken pieces.
• Keep the heat on medium high flame. One by one add chicken pieces in hot oil and deep fry till they turn crisp and slightly golden brown. Remove and keep aside.
• After all chicken pieces are deep fried, once again heat oil and deep fry chicken pieces second time. This makes the chicken crispy and they don’t become soggy after cooking.
• Once deep fried, drain chicken pieces on a kitchen paper towel.

Let us make the seasoning for chicken 65:

• Heat a frying pan and add 1 tablespoon oil. Add chopped garlic, chopped ginger, curry leaves, chillies and fry till they turn crisp.
• Add tomato sauce and green chilli sauce and mix well. Add 1/4th teaspoon salt and mix.
• When sauce thickens, add deep fried chicken pieces and toss well. The chicken pieces should be coated nicely in the sauce mixture.
• Do not over fry at this step.

How to serve this restaurant style chicken 65 recipe?

Serve chicken 65 with onion slices and lemon wedges along with chicken biryani.

Other chicken recipes:

Green chicken curry, chicken cafreal and skillet chicken legs.

Chicken starter recipes:

Air fried chicken, Chicken tikka, Tava chicken fry

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5 from 20 votes

Chicken 65

Chicken 65 is a delicious Indian style chicken starter recipe. This is a spicy deep-fried chicken starter recipe usually served in South Indian restaurants. Let us see how to make restaurant style chicken 65 recipe.

Prep Time2 hours hrs

Cook Time40 minutes mins

Servings: 4 People

By: Raksha Kamat

Equipment

• Kadai / wok

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 8 chicken pieces

For Marinating chicken:

• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon black pepper powder
• ▢ 1 tablespoon ginger garlic paste
• ▢ ½ teaspoon salt
• ▢ 10 curry leaves chopped

For deep frying:

• ▢ 1 egg white
• ▢ 1 tablespoon rice flour
• ▢ 2 tablespoon corn flour
• ▢ 1 cup oil for deep frying

For seasoning:

• ▢ 10 pods garlic finely chopped
• ▢ ½ inch ginger finely chopped
• ▢ 3 green chillies slit
• ▢ 2 dry red chillies
• ▢ 10 curry leaves
• ▢ 4 tablespoon tomato sauce
• ▢ 2 tablespoon green chili sauce

Instructions

• Marinate chicken by applying the spice powders – turmeric powder, coriander powder, red chili powder, black pepper powder, ginger garlic paste, chopped curry leaves and salt. Mix and apply to chicken pieces.
• Marinate for minimum 2 hours. You can even marinate it overnight by keeping in fridge.
• After marination, add egg white and flour over the marinated chicken pieces and mix well.

Let us deep fry chicken:

• Heat oil in a kadai or deep bottomed pan. The oil should be hot enough for deep frying. You can test by dropping little batter in hot oil. If batter gets fried easily and rises above, that means oil is ready for deep frying chicken pieces.
• Keep the heat on medium high flame. One by one add chicken pieces in hot oil and deep fry till they turn crisp and slightly golden brown. Remove and keep aside.
• After all chicken pieces are deep fried, once again heat oil and deep fry chicken pieces second time. This makes the chicken crispy and they don’t become soggy after cooking.
• Once deep fried, drain chicken pieces on a kitchen paper towel.

Let us make the seasoning for chicken 65:

• Heat a frying pan and add 1 tablespoon oil. Add chopped garlic, chopped ginger, curry leaves, chillies and fry till they turn crisp.
• Add tomato sauce and green chilli sauce and mix well. Add 1/4th teaspoon salt and mix.
• When sauce thickens, add deep fried chicken pieces and toss well. The chicken pieces should be coated nicely in the sauce mixture.
• Do not over fry at this step.

Notes

• You can apply yogurt while marinating chicken.
• If you marinate chicken and leave overnight in fridge, it will become softer. However minimum 2 hours marination will also work.
• While deep frying chicken, deep fry it twice as mentioned in steps above. This retains the crispiness of chicken and does not make it soggy after adding in sauce.
• I have not added artificial red colour in this recipe. You may add it if you wish.
• If rice flour is not available, all purpose flour or maida can be used.

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Note: The recipe was published on 23rd July 2011 and is republished with step by step images. The post might contain affiliate links.