Chicken 65 Recipe is more than just a dish—it's comfort on a plate. This beloved South Indian classic brings together crispy, juicy chicken with bold, familiar spices that remind you of home.
Each bite bursts with the warmth of chili, the depth of ginger and garlic, and the crispiness that only comes from being perfectly fried.
In our kitchen, Authentic Chicken 65 is made with care, marinated in traditional spices, and fried to perfection. It's the kind of dish that brings people together, whether it’s for a family meal or shared among friends.
When we serve Easy Chicken 65 at our table, it’s more than food—it’s a moment of connection, of warmth, and of sharing the joy of homemade goodness.
From our kitchen to yours, this is the Best Chicken 65 Recipe—simple, delicious, and full of flavor.
We first tried spicy Chicken 65 in Chennai, the very place where this dish was born. The moment we tasted it, we knew it was something unforgettable. Since then, we've recreated it countless times in our kitchen, perfecting it with every attempt.
Today, we're excited to share South Indian Chicken 65 Recipe with you on Nita's Platter. Though it shares a cooking process similar to Chicken Pakora, this dish carries a distinct South Indian flair that sets it apart.
If it’s your first time making this dish, we recommend reading through the entire recipe and cooking along with us. This way, you can not only enjoy the process but also experience the joy of sharing a meal with friends and family.
Let’s create something delicious together!
Start by rinsing 500g of diced chicken in cold water and drain. If you're using a whole chicken, cut it into small bite-sized cubes. For a boneless variation, use chicken breast pieces.
Now add plain yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander powder, freshly squeezed lemon juice, and salt to taste to the chicken and mix together. Ensure that each piece is thoroughly coated with the spice mixture. Use your hands or a spatula to mix well for even coverage.
For authentic red colour, you can add a few drops of red food colouring, though this is entirely optional.
Before frying, mix in 2 eggs, 4 tablespoons of cornflour, and 2 tablespoons of plain flour (maida) to coat the chicken pieces well. You can add red food color if you want that vibrant look (optional). If you prefer extra crispiness, feel free to add more cornflour to the mix.
Heat a deep-frying pan and pour in enough oil to fully submerge the chicken pieces, ensuring they are properly immersed for deep frying. This will allow the chicken cubes to cook evenly and achieve a crisp, golden finish.
Toss the chicken pieces into the hot oil, keep flipping them regularly to ensure even cooking. Fry until the chicken is golden and crispy. Be careful not to overcrowd the pan.
Once fried, use a slotted spoon to transfer the chicken to paper towels to drain excess oil.
In the separate pan, fry some curry leaves, slit green chilies, and finely chopped garlic until crisp. These will add flavor and a finishing touch to the Chicken 65.
Now, at last, toss the crispy fried chicken and stir nicely. Serve hot with lemon wedges and onion for an extra zing.
Serve immediately, garnished with lemon wedges and Onion rings for an extra burst of freshness.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pro Tips to Make Chicken 65 Restaurant Style
Use Fresh, Boneless Chicken for Best Texture
Thank You for Printing Our Recipe!
We truly appreciate you printing out our recipe! It means so much to us that you’re bringing our dish into your kitchen. We hope you enjoy cooking and savoring every bite. Happy cooking, and thanks for your support!
Best,
Nita Anand
