Chicken 65 is a famous Indian Snack that is made using chicken and originates from the southern region of the country. It is renowned for its zesty and fiery taste, as well as its crispy texture. Chicken 65 is a deep-fried delicacy that is typically sold in Thellas in South India. This dish is widely served in Indian restaurants. In this blog post, I am sharing the recipe for delicious, restaurant-quality Chicken 65 you can easily make in your own kitchen - and without using any pre-made spice mixes!
What makes Chicken 65 so special is its unique blend of flavors and textures. The dish is known for its tangy and spicy taste, which is achieved by marinating the chicken in a mixture of spices and yogurt. The chicken is then deep-fried to give it a crispy and crunchy texture, making it the perfect snack for any occasion. The history of Chicken 65 is quite fascinating, which I am sharing below.
Jump to:
- Debjani's Note
- Chicken 65- Why this name?
- Variations of Chicken65
- Watch how to cook Chicken 65 Recipe
- Ingredients
- Step-by-step Recipe
- Substitutions
- Equipment needed to make perfect Chicken 65
- Storage
- Top tip
- Frequently Asked Questions - Chicken 65
- Recipe Card
- Related
- Pairing Chicken 65
- Food safety
- Chicken Recipes from Debjanir Rannaghar
- Have you tried the Restaurant-style Chicken 65 recipe from Debjanir Rannaghar?
- Here's the Chicken 65 Pin for your Pinterest Board!
Debjani's Note
On my blog, I have shared a recipe for Gobi 65. This happens to be one of the oldest posts on the blog. The picture is old and blurry, but I never thought about sharing the recipe for Chicken 65 until last week. Both Pasta and Mehebub had recovered from viral fever and were craving something chatpata. I prefer Chicken 65 over other chicken snacks because the process is simple. Usually, I ask my house help to take out the boneless chicken from the fridge, and when I return from work. I marinate the chicken and fry it after two hours. Interestingly, some people say that bone-in chicken is used to make Chicken 65, while boneless chicken is used to make Chicken 90. Would you like to know more about the history of this dish? Keep reading!
Chicken 65- Why this name?
The origin of Chicken 65 has been a topic of debate, with various stories circulating about its creation. One story suggests that the recipe was invented in a Chennai military canteen during the 1960s, where dishes were identified by numbers. Another theory claims that the dish was named after the year it was created. Some believe that Chicken 65 was first made at Hotel Buhari in Chennai, where it was the 65th item on the menu and contained 65 chili peppers. Others claim that the recipe calls for 65 spices, 65 days of marination, or one chicken cut into 65 pieces. However, the modern-day version of Chicken 65 is a simple snack made with basic spices and marinated before frying. Below are some details about the various versions of the dish.
Variations of Chicken65
Before diving into the ingredients, it's important to note that there are several variations of Chicken Sixty-five, including the Chennai, Hyderabadi, Madurai, and Andhra versions. Some variations come with bone, while others are boneless, and some are even served in gravy. The recipe I will be sharing is for a restaurant-style, crispy Chicken 65 that doesn't require instant masala or food coloring. By using spices that are commonly found in the kitchen, you can easily achieve the same flavors as your favorite restaurant.
Watch how to cook Chicken 65 Recipe
Ingredients
- Chicken - You can't go wrong with boneless, skinless thigh or breast pieces. However, be sure not to overcook if using breast pieces, as chicken tends to dry out easily.
- Marination Stage 1 - The basic marinade will include curry leaves, yogurt, cumin powder, coriander powder, garam masala, Kashmiri red chili powder, black pepper powder, salt, ginger paste, and garlic paste.
- Marination Stage 2 - To intensify the flavor, I add rice flour and more Kashmiri red chili powder to the marinade. This gives the chicken a crispy and spicy exterior.
- Frying - You can use any unflavored vegetable oil that you have on hand.
- Tempering - To further enhance the flavor, I add a tempering of chopped garlic, green chili peppers, fresh curry leaves, Kashmiri red chili powder, and black pepper powder. This gives the Chicken 65 a bold and aromatic flavor.
- Serving - Don't forget to add a little bit of lemon juice when serving as it will help to balance out the spiciness of the dish.
See the recipe card for quantities.
Step-by-step Recipe
Cut the Chicken into small cubes.
Combine all spices in a large bowl and mix thoroughly into the chicken cubes.
Keep the Chicken marinated for 2 hours.
Mix the marinated chicken with rice flour, seasonings, and keep it for 30 minutes.
Deep-fry marinated chicken in small batches.
Fry Curry leaves, Garlic, and Green Chili with spices to make tempering.
Mix the tempering with the fried Chicken to complete Restaurant-style Chicken 65.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- For Red Color - I use Kashmiri Red Chili for the same, as it is mildly spicy but gives amazing color. Instead, you can use red food coloring.
- Chicken - Though I use boneless chicken, you can use it with bone as well.
Equipment needed to make perfect Chicken 65
The equipment used in cooking can greatly affect the outcome of a recipe. For the perfect deep-fried chicken 65, it is recommended to use a sturdy metal pan to ensure proper heating of the oil. To determine the best utensil to use at home, refer to the video that has been shared.
Storage
I advise against storing Chicken 65 after frying, except during the marination process, as it has the tendency to become mushy.
Top tip
If you're not comfortable using chicken breast pieces, you can opt for thigh pieces instead. It's important to prepare the marinade correctly and fry the chicken in small quantities. I recommend using a mix of spices that you have on hand rather than a pre-made blend to achieve a more straightforward Chicken 65 flavor.
Frequently Asked Questions - Chicken 65
Chicken 65's origin is unclear, with different stories circulating about its creation. One story claims it was invented in a Chennai military canteen during the 1960s, where dishes were numbered. Another theory suggests it was named after the year it was created. Some believe it was first made at Hotel Buhari in Chennai, where it was the 65th item on the menu and contained 65 chili peppers. Others say it requires 65 spices, 65 days of marination, or one chicken cut into 65 pieces. However, the modern version is a simple snack marinated in basic spices and fried. Here are details about the various versions of the dish.
Chicken 65's creation is a topic of debate. One theory is that it originated in a Chennai military canteen during the 1960s. Another theory suggests it was named after the year it was created. Some believe it was first made at Hotel Buhari in Chennai. As the story went, it was the 65th item on the menu and contained 65 chili peppers. Others say it calls for 65 spices, 65 days of marination, or one chicken cut into 65 pieces. However, the modern version is a simple snack made with basic spices and marinated before frying. Here are details about the different versions of the dish.
Taste Atlas listed the top 10 fried chicken dishes worldwide. Chicken 65, a popular Indian chicken snack, made the list. It's a well-known Indian dish
Recipe Card
Chicken 65 Recipe | Making Chennai-style Chicken 65 at home - step-by-step with video
Chicken 65 is a popular snack in India that hails from the southern part of the country. The dish is known for its spicy and tangy flavor, as well as its crunchy consistency.
Ingredients
- 250 g Chicken Boneless
For Marination
- 150 g Plain Curd
- 30-40 Curry leaves
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Turmeric Powder
- 2.5 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Black Pepper Powder
- 1.5 teaspoon Salt
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
Marination Stage 2
- 50 g Rice Flour
- 1 teaspoon Kashmiri Red Chili Powder optional
To Fry
- 300 ml Vegetable Oil
For Tempering
- 2 tablespoon Chopped Garlic
- 6 Green Chillies
- 20-25 Curry Leaves
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Black Pepper Powder
While Serving
- 3 tablespoon Lemon Juice
- 1 Onion
Instructions
- Begin by cutting the chicken into small cubes.
- Now marinate it with a blend of spices and yogurt, including curry leaves, cumin powder, coriander powder, garam masala, Turmeric Powder, Kashmiri red chili powder, black pepper powder, salt, ginger paste, and garlic paste.
- Allow the chicken to marinate at room temperature for at least two hours.
- Now add rice flour and more Kashmiri red chili powder.
- Marinate for another 30 minutes.
- Heat enough oil in a pan.
- Deep-fry the chicken in small batches for approximately five minutes per batch on medium heat.
- As you wait for the chicken to fry, prepare curry leaves, chopped garlic, and green chili.
- In the remaining oil, fry chopped garlic for a minute before adding green chilies and curry leaves.
- Cook on high heat for one minute and add Kashmiri Red Chili Powder and Black Pepper Powder.
- Toss the fried chicken for a minute and transfer it to a bowl.
- Add some lemon juice before serving.
Video
Notes
- You don't need to use 4.5 teaspoons of Kashmiri Red Chili. Instead, you can use about 2 teaspoons and add some red food coloring.
- To make Chicken 65, use skinless thigh or breast pieces of Chicken. Avoid overcooking breast pieces, as Chicken dries out easily.
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing Chicken 65
Here's my favorite drink to serve with this snack!
Food safety
- Cook chicken until it reaches 165°F.
- Avoid using utensils on cooked food if they have touched raw meat before.
- After handling raw chicken, wash your hands.
- Cover marinated chicken and don't leave it out at room temperature for too long.
- Never leave food cooking unattended.
- Use high-smoking-point oils to avoid harmful compounds.
- Ensure good ventilation when using a gas stove.
Chicken Recipes from Debjanir Rannaghar
- Bengali Muslim Style Boot-er Dal Murgi (also known as Chana Dal with Chicken | Cholar Dal Murgi diye)
- Easy Indian Chicken Curry Recipe for Beginners
- Marry Me Chicken
- Pishpash Recipe (also known as One-pot Chicken Rice Meal)
- Restaurant-style Butter Chicken (also known as Murgh Makhani | Chicken Makhani)
- Chicken Kosha (also known as Bengali Kosha Murgir Mangsho)
- Bengali Doi Murgi Recipe (also known as Dahi chicken Recipe)
- Chicken Keema Pakoda (also known as Chicken Mince Fritters)
- Dak Bungalow Chicken Curry Ch(also known as cicken Dak Bungalow)
Have you tried the Restaurant-style Chicken 65 recipe from Debjanir Rannaghar?
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Chicken 65 Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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