Chicken 65 Recipe – Fried chicken has earned a place on menus across the world, shaped by local spices, cooking methods, and cultural preferences. In India, while creamy North Indian gravies often dominate international attention, a fiery South Indian fried chicken dish has quietly built a loyal following—Chicken 65.
Associated closely with Chennai, Chicken 65 captures the assertive character of South Indian cuisine. It moves away from richness and subtlety, instead leaning into sharp heat, tangy notes, and bold aromatics. Compared to Butter Chicken, which has become a global comfort dish, Chicken 65 delivers a punchier, more expressive flavor profile that highlights the regional diversity of Indian cooking rather than a single, unified style.
Why Is It Called “Chicken 65”?
The name “Chicken 65” has sparked curiosity for decades, leading to a range of popular explanations. Some believe the dish once included 65 chilies, while others suggest it was prepared using chickens of a particular age. These theories, while entertaining, are largely unsupported.
Most culinary researchers point to Hotel Buhari in Chennai as the dish’s birthplace. According to widely accepted accounts, Chicken 65 either debuted in 1965 or appeared as the 65th listing on the restaurant’s menu. Whatever the exact origin, the name has endured, becoming a defining part of the dish’s identity.
Ingredients That Shape Chicken 65
Chicken 65 Recipe & Story: South India’s Iconic Spicy Fried Chicken
Ingredients
Ingredients That Shape Chicken 65
Marinade Base
- 475 Gm Chicken boneless pieces (thighs or breast), cut into small chunks
- 1/2 Cup Plain yogurt
- Binding Agents: ¼ cup plain yogurt 55 g and 35 g beaten egg
- Acid: 1 teaspoon freshly squeezed lime juice
- Fragrance: Roughly 15 curry leaves lightly crushed
Spice Blend:
- 1 Tbsp Kashmiri red chili powder
- 1 Tsp cumin powder
- 1/4 Tsp garam masala
- 1/2 Tsp Salt
Frying Coating
- 2 Tbsp all-purpose flour
- 2 Tbsp rice flour for a classic South Indian texture
- 1 Tbsp Cornflour
Tempering and Sauce Elements
Fresh Aromatics
- 1 Tsp cumin seeds
- 1 Tsp ginger paste
- 1 Tbsp garlic paste
- 3 Nos green chilies slit lengthwise
- 10 Nos curry leaves
Instructions
Cooking Process Explained
Marination
- Mix the chicken thoroughly with all marinade ingredients until evenly coated. For maximum depth of flavor, refrigerate for 17 to 24 hours. If time is limited, allow the chicken to rest for 40–60 minutes at room temperature, avoiding overly warm conditions.
Coating the Chicken
- Right before frying, fold in the flour and your chosen coating (panko or rice flour). The mixture should form a sticky layer that clings firmly to the chicken pieces.
Frying Technique
- Heat a neutral oil, such as vegetable or canola oil, in a deep pan or kadhai. Fry the chicken in small batches over medium-high heat for about 40 seconds per piece. Increase the heat briefly and fry for an additional 20 seconds to achieve a crisp, golden finish. Place on a wire rack to preserve texture.
Preparing the Tempering Sauce
- In another pan, heat 1 tablespoon of the same oil used for frying. Add cumin seeds, ginger, garlic, green chilies, and curry leaves. Sauté until aromatic and lightly golden. Add the sauce mixture and simmer until it begins to thicken.
Final Assembly
- Add the fried chicken to the reduced sauce and toss gently. Once the glaze thickens enough to coat each piece evenly, remove from heat immediately.
Notes
Chicken 65 has adapted over time without losing its South Indian roots. Its growing presence in restaurants and home kitchens demonstrates how regional recipes can expand in popularity while retaining their original character.
Chicken 65 Recipe Scaled Recipe Reference
For 6–8 Servings
- Chicken: 1.2 kg boneless
- Yogurt: ¾ cup
- Eggs: 2, beaten
- Lime juice: 2½ teaspoons
- Kashmiri chili powder: 3 tablespoons
- Cumin powder: 2 teaspoons
- Garam masala: ½ teaspoon
- Salt: 1¼ teaspoons
- All-purpose flour: 5 tablespoons
- Rice flour: ½ cup
Cooking Note: Fry in multiple batches to maintain oil temperature. Keep cooked pieces warm on a rack in a low oven (90–100°C).
For 12–15 Servings
- Chicken: 2.2–2.5 kg
- Yogurt: 1½ cups
- Eggs: 4
- Lime juice: 5 teaspoons
- Kashmiri chili powder: 6 tablespoons
- Cumin powder: 4 teaspoons
- Garam masala: 1 teaspoon
- Salt: approximately 2½ teaspoons
- All-purpose flour: 10 tablespoons
- Rice flour: 1 cup
Kitchen Tip: Divide the sauce between two pans to maintain a glossy finish and avoid over-thickening.
Beverage Pairings
- Masala Buttermilk (Chaas): Helps cool the palate
- Salted Lime Soda: Refreshing and effective against spice
- Tender Coconut Water: Light sweetness and hydration
- Mint Lemonade: Adds brightness and acidity
Simple Side Options
- Onion rings with lemon wedges
- Cucumber slices dressed with vinegar and salt
- Plain steamed rice or parotta to balance the heat
Discover more from Vibexpost
Subscribe to get the latest posts sent to your email.
