Chicken 65 is a spicy South Indian-style chicken starter with a crisp coating, curry leaves and a punchy chilli flavour. This home version uses yoghurt, ginger-garlic, spices and a little cornflour to help the coating cling to the chicken. Serve it hot as a starter or alongside rice and a cooling cucumber raita.
Prep time: 20 minutes | Marinating: 30 minutes | Cook time: 15–20 minutes | Servings: 3–4
Ingredients
- 500 g boneless chicken, cut into bite-size pieces
- 3 tablespoons thick plain yoghurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri chilli powder
- ½ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon cornflour
- 1 tablespoon rice flour
- 1 egg white, optional
- Salt, to taste
- Oil for frying
- 1 sprig curry leaves and 1–2 green chillies, sliced, for tempering
- 1 teaspoon lemon juice
How to Make Chicken 65
- Marinate: Mix yoghurt, ginger-garlic paste, chilli powder, turmeric, coriander, cumin, salt and lemon juice. Add chicken and coat well. Cover and refrigerate for at least 30 minutes.
- Add the coating: Mix in cornflour, rice flour and optional egg white just before cooking. The mixture should cling to the chicken, not form a runny batter.
- Heat the oil: Heat oil in a deep, heavy pan over medium heat. Avoid filling the pan too high.
- Fry in batches: Carefully add chicken pieces without crowding. Fry, turning as needed, until the coating is crisp and the thickest pieces reach an internal temperature of 74°C (165°F).
- Drain: Transfer to a rack or paper towel. Let the oil return to temperature before the next batch.
- Temper: In a small pan, heat a teaspoon of oil. Briefly fry curry leaves and green chillies, then toss with the cooked chicken. Keep your face and hands clear as curry leaves can splutter.
- Serve: Finish with lemon juice and serve immediately while crisp.
Tips for Crispy Chicken 65
- Cut chicken into similar-sized pieces so they cook evenly.
- Use thick yoghurt and add flour just before frying.
- Fry in small batches; overcrowding lowers the oil temperature and makes the coating soft.
- Use a thermometer to check that chicken reaches 74°C (165°F) in the centre.
- For less heat, reduce chilli powder and omit the green chillies.
Air Fryer Option
Arrange coated chicken in a single layer in a preheated air fryer, lightly spray with oil and cook around 200°C for 10–15 minutes, turning halfway. Timing depends on piece size and appliance; always verify the chicken reaches 74°C (165°F).
What to Serve with Chicken 65
Serve with lemon wedges, sliced onion and cucumber raita. For a complete Indian meal, pair it with South Indian lemon rice or try our chicken tikka masala recipe for a curry option.
Storage
Refrigerate leftovers within 2 hours in a sealed container and use within 2 days. Reheat in an oven or air fryer until piping hot; the coating may be less crisp after storage.
Frequently Asked Questions
Why is my Chicken 65 not crispy?
Wet marinade, crowded frying or oil that is not hot enough can soften the coating. Use thick yoghurt, add the flour near cooking time and fry in batches.
Can I use chicken breast?
Yes. Cut it evenly and avoid overcooking; boneless thigh is usually more forgiving and stays juicy.
Is Chicken 65 very spicy?
It can be, but you can adjust the chilli powder and omit fresh green chillies for a milder version.