Chicken 65 Recipe

➤ What Is Chicken 65 Recipe?

Chicken 65 is a flavor-packed, spicy fried chicken specialty that traces its roots back to Chennai, India.

This signature South Indian appetizer showcases tender pieces of chicken marinated in a zesty mix of spices, yogurt, and aromatics, then deep-fried until crispy and coated with tempered spices for an extra punch of flavor.

There are many stories about how it got its name, some say it was item number 65 on a hotel menu, others claim it was invented in 1965, while some believe it once contained 65 chili peppers

Regardless of its origins, Chicken 65 is renowned for its distinctive red color, crispy exterior, juicy interior, and complex flavor profile.

➤ Why You’ll Love This Chicken 65 Recipe

•Explosion of Flavors: Perfect balance of spicy, tangy, and aromatic notes.
•Crispy Texture: Satisfying crunch on the outside with tender, juicy meat inside.
•Versatile Appetizer: Ideal as a starter, snack, or party food.
•Conversation Starter: Unique dish with an interesting history to share with guests.
•Restaurant Favorite at Home: Make this popular restaurant dish in your own kitchen.
•Sure to impress: Perfect for spice enthusiasts and those seeking bold flavors.

➤ Chicken 65 Recipe Ingredients

•1½ pounds boneless chicken thighs, diced into 1-inch bite-sized pieces.
•¾ cup plain yogurt
•2 tablespoons ginger-garlic paste
•2 tablespoons Kashmiri red chili powder (or 1 tablespoon regular chili powder)
•½ teaspoon turmeric powder
•1 teaspoon garam masala
•1 tablespoon lemon juice
•1 egg
•3 tablespoons cornstarch or rice flour
•Salt to taste

For frying and tempering:

•Oil for deep frying
•10-12 curry leaves
•4-5 dried red chilies
•6-8 garlic cloves, finely chopped
•1 tablespoon ginger, julienned
•2 green chilies, slit lengthwise
•1 medium onion, thinly sliced
•1 tablespoon soy sauce
•1 teaspoon vinegar
•Cilantro leaves for garnish

➤ How to Make Chicken 65 Recipe

1 • Marinate the chicken:

•In a large bowl, thoroughly mix yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, garam masala, lemon juice, egg, cornstarch, and salt until well combined.
•Add chicken pieces and mix thoroughly to coat evenly.
•Cover and refrigerate for a minimum of 2 hours, or preferably 4-6 hours, to let the flavors meld and intensify.

2 • First fry:

•Heat oil in a deep fryer or heavy-bottomed pan until it reaches 350°F (175°C).
•Fry the marinated chicken in batches for 3-4 minutes, or until golden brown and fully cooked.
•Drain on paper towels and set aside.

3 • Prepare the tempering:

•Heat 2 tablespoons of oil in a large wok or kadai over medium heat.
•Add curry leaves, dried red chilies, and chopped garlic. Sauté for 30 seconds until aromatic.
•Add julienned ginger, green chilies, and sliced onions. Stir-fry for 2 minutes until onions start to soften.

4 • Final toss:

•Add the fried chicken pieces to the wok.
•Drizzle soy sauce and vinegar over the chicken.
•Toss everything together on high heat for 1-2 minutes until well combined and heated through.
•Garnish with fresh cilantro leaves.

5 • Serve hot as an appetizer or snack, accompanied by lime wedges on the side.

➤ Chicken 65 Recipe Tips & Variations

• Double frying technique: For extra crispy chicken, fry once at lower temperature (325°F), rest for 5 minutes, then fry again at higher temperature (375°F).
• Color boost: Add a few drops of red food color to the marinade if you want the vibrant restaurant-style red color.
• Boneless vs. bone-in: Traditional recipes often call for bone-in chicken pieces for added flavor. If using bone-in, increase cooking time accordingly.
• Flour alternatives: Rice flour results in a crispier coating than cornstarch.
• Make it tangier: Add 1 tablespoon tomato paste to the tempering for added tang.
• Yogurt substitute: Use buttermilk if yogurt isn’t available.
• Spice adjustment: Reduce chili powder for a milder version or add cayenne for extra heat.

➤ Chicken 65 Recipe Serving Suggestions

• Serve with a refreshing raita (yogurt dip) to balance out the spicines.
• Pair with Indian fried rice or pulao.
• Serve with naan or roti for a satisfying meal.
• Accompany with sliced onions, lemon wedges, and green chutney for added flavor.
• Use as a filling for wraps or sandwiches.
• Include as part of an Indian appetizer platter with samosas and pakoras.

If you enjoy this bold and spicy Chicken 65 Recipe, you’ll also love Chipotle Chicken Recipe with its smoky flavors and versatile serving options. It’s another fantastic way to elevate chicken with exciting international flavors!

➤ Chicken 65 Recipe Storage Instructions

• Refrigerator: Store cooled Chicken 65 in an airtight container for up to 2 days.
• Freezing: Not recommended as it affects the crispy texture.
• Reheating: For best results, reheat in a 350°F (175°C) oven for 7-10 minutes to restore some.
• crispiness: Avoid microwave reheating if possible as it can make the chicken soggy.

➤ Chicken 65 Recipe FAQs

Q: : Why is it called Chicken 65?

⤷ A: There are several theories – it may have been the 65th item on a hotel menu, created in 1965, or originally contained 65 chili peppers. The exact origin remains debated.

Q: Can I make this without deep frying?

⤷ A: Yes, you can air-fry at 400°F (200°C) for 12-15 minutes, turning halfway through, or bake at 425°F (220°C) for 20 minutes, though the texture will differ from traditional deep-fried versions.

Q: Is Chicken 65 always spicy?

⤷ A: Traditionally yes, but you can adjust the spice level by reducing the amount of chili powder and green chilies.