Chicken 65 is a spicy and crispy South Indian appetizer that’s loved across the country! Whether served at fancy restaurants or small eateries, it’s always a hit. Known for its bold flavors and crispy texture, this dish is often enjoyed as a snack or paired with South Indian meals. It tastes amazing with rasam rice, sambar rice, or even on its own. Perfect for parties or family dinners—this dish is sure to impress!

What is Chicken 65 ?

Chicken 65 is a popular South Indian deep-fried chicken starter that originated at Hotel Buhari in Chennai. The chicken is marinated with flour, spices, yogurt, egg, and curry leaves, then deep-fried until golden and crispy. This dish is famous for its bold flavor—crispy on the outside and juicy and tender inside.

Ever wondered why it’s called “Chicken 65”? While there are many quirky stories, according to Wikipedia, the dish was created in 1965 by A.M. Buhari, the former Sheriff of Madras. It was first served at Hotel Buhari and named after the year it was invented—1965.

Interestingly, dishes like Chicken 78 and Chicken 82 were also introduced at the same restaurant, each named after the year it was created. Among all, Chicken 65 remains a favorite for its amazing flavor and crispy texture

Its not Hyderabadi Chicken 65

This isn’t the traditional Hyderabadi Chicken 65 you might expect. If you’re looking for the classic version, check out my friend Asiya’s mom’s recipe on Tea for Turmeric — it’s a tried-and-true favorite.

This version, though, leans more toward restaurant-style: picture crispy fried chicken tossed in a bold, tangy, and addictive sauce bursting with curry leaf aroma. The sauce is spicy—but in a way that keeps you coming back for more. It’s vibrant, flavorful, and perfect for entertaining.

I learned this recipe from a Pakistani caterer and refined it with help from my Hyderabadi friend Isra, who gave it her stamp of approval. While not strictly Indo-Chinese (as Isra jokingly said, “an Indo-Chinese Chicken 65 is like a Mexican Pulao”), it does have those hot, sour, and slightly sweet flavors—thanks to chili garlic sauce—that make it truly irresistible.

Checkout our Best Tandoori Chicken Recipe.

About the Recipe

This Chicken 65 recipe stays true to its authentic roots while offering tasty variations we love at home. Traditionally deep-fried in restaurants, you can also bake or air-fry it for a healthier twist.

The classic version is simple: marinated chicken, deep-fried like Chicken Pakora, with no additional tempering required.

One variation includes a flavorful tadka (tempering) with curry leaves, garlic, green chilies, and red chili powder for an extra punch—especially from the garlic. It’s optional but helps balance seasoning if the chicken isn’t spicy enough.

The Hyderabadi version uses yogurt in the tempering, giving a tangy kick. Serve it immediately, as it loses its crispness over time.

Chicken 65 Preparation

How to Make Chicken 65 (Stepwise Instructions)

Step 1: Marinate & Prepare

Start by cutting the chicken into approximately ¾-inch cubes. If you’re using bone-in chicken, slightly larger pieces are fine. Ensure all pieces are uniform in size for even frying or cooking. For this recipe, use 600 grams (1.3 lbs) of boneless chicken or 1 kg (2.2 lbs) of bone-in chicken.

Step 2: Add Spices to the Chicken

Add the following ingredients to the cubed chicken:

• 1/3 teaspoon salt
• 1½ teaspoons red chili powder (adjust to taste for milder heat)
• ¼ teaspoon turmeric
• 1 teaspoon garam masala
  • (Alternatively, you can use a blend: ½ tsp garam masala, ¾ tsp coriander powder, and ¼ tsp cumin powder)

Mix well to evenly coat the chicken with the spices. This step infuses the meat with deep flavor and vibrant color, laying the foundation for authentic Chicken 65.

Step 3: Add Aromatics and Binding Ingredients

Next, mix in the remaining ingredients to enhance flavor and help tenderize the chicken:

• 1 tablespoon ginger garlic paste – adds a rich, savory base flavor
• 2 sprigs of curry leaves (finely chopped) – for a signature South Indian aroma
• 4 tablespoons curd (plain yogurt) – helps tenderize the meat and adds tanginess
• 1 teaspoon lemon juice – brightens up the flavor and balances the spices

Combine everything thoroughly, ensuring the chicken is well-coated in the marinade. Let it rest to absorb all the vibrant flavors before frying.

Step 4: Let It Marinate

Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the chicken to marinate for a minimum of 1 hour and up to 36 hours for maximum flavor absorption. The longer it rests, the more tender and flavorful it becomes—perfect for that deep, spicy Chicken 65 taste!

Step 5: Prepare Curry Leaves & Green Chilies

Thoroughly rinse 2 sprigs of curry leaves and 4 to 6 green chilies. Gently pat them dry using a kitchen tissue to remove all moisture—this is important to avoid oil splatter during frying.

Next, slit the green chilies lengthwise and remove the seeds. Deseeding prevents the chilies from bursting in hot oil and reduces the heat level. Make sure both the curry leaves and chilies are completely dry before moving to the next step.

Step 6: Prepare the Tempering Mix (Optional but Recommended)

Before frying the chicken, you can prepare a flavorful tempering mix to give the dish a spicy kick. This step is optional if you’re aiming for the traditional Chennai-style Chicken 65, but it’s highly recommended for extra flavor.

Set aside:

• 1 tablespoon chopped garlic (about 2 large cloves)

In a small bowl, mix:

• 2 teaspoons red chili powder (preferably Kashmiri or Byadgi for color and mild heat)
• ½ to 1 tablespoon garlic paste (or freshly crushed garlic)
• ¼ to ½ teaspoon sugar (optional, but helps add crispiness)
• ¼ teaspoon salt (adjust to taste)
• 1 teaspoon lemon juice or vinegar
  (OR ¼ cup thick yogurt – optional, helps tone down the pungency)
• 2 tablespoons water (skip if using yogurt instead)

Once combined, set the tempering mix aside until you’re ready to use it.

Step 7: Prepare for Frying

When you’re ready to fry the chicken:

1. Heat oil in a heavy-bottomed deep pot over medium flame.
2. To the marinated chicken, add:
   • 4 tablespoons cornstarch
   • 2 tablespoons rice flour

Step 8: Coat the Chicken

1. Mix everything thoroughly to evenly coat the chicken with the flour mixture. The mixture will appear dry at this stage.
2. To bring the coating together, add one of the following:
   • 1 egg white
     OR
   • 2½ tablespoons curd (plain yogurt)
3. Mix again until the chicken is well coated and ready for frying.

Let me know if you’d like me to compile the entire recipe or continue rewriting the next steps!

Step 9: Test the Oil Temperature

Drop a small portion of the batter into the hot oil. If it rises to the surface without browning, the oil is ready. If it sinks and stays at the bottom, the oil isn’t hot enough.

Step 10: Fry the Chicken

Gently add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry them in batches over medium heat until they turn golden and crispy. This typically takes about 3 to 4 minutes per batch.

Step 11: Drain the Fried Chicken

Using a slotted spoon, remove the fried chicken pieces and place them on a paper towel-lined plate to drain excess oil.

Step 12: Prepare the Tempering Mixture

In a small bowl, combine the following:

• 2 teaspoons red chili powder (preferably Kashmiri or Byadgi for color and mild heat)
• ½ to 1 tablespoon garlic paste (or freshly crushed garlic)
• ¼ to ½ teaspoon sugar (optional, but recommended for crispness)
• ¼ teaspoon salt (adjust to taste)
• 1 teaspoon lemon juice or vinegar
• 2 tablespoons water (omit if using yogurt)

Mix all the ingredients thoroughly and set aside.

Step 13: Heat Oil for Tempering

In a separate pan, heat 1 tablespoon of oil over medium heat.

Step 14: Add Aromatics

Add 1 tablespoon chopped garlic, 2 slit green chilies, and 1 sprig of curry leaves to the hot oil. Sauté until the curry leaves turn crisp and the garlic is lightly browned.

Step 15: Incorporate the Tempering Mixture

Pour the prepared tempering mixture into the pan. Cook for 1 to 2 minutes until the mixture thickens slightly and becomes aromatic.

Step 16: Combine Fried Chicken with Tempering

Add the fried chicken pieces to the pan. Toss well to ensure each piece is coated evenly with the tempering mixture.

Step 17: Final Toss

Continue to sauté the chicken for another 2 to 3 minutes, allowing the flavors to meld and the chicken to absorb the tempering.

Step 18: Serve

Transfer the Chicken 65 to a serving platter. Garnish with fresh curry leaves and serve hot.

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Pro Tips for Perfect Chicken 65

• Marination Time: For best results, marinate the chicken for at least 1 hour. For deeper flavor, marinate overnight in the refrigerator.
• Oil Temperature: Maintain medium heat while frying. Too hot, and the chicken will brown quickly without cooking through; too cool, and the chicken will absorb excess oil.
• Crispiness: Adding a bit of sugar to the tempering mixture enhances the crispness of the final dish.
• Serving: Chicken 65 is best enjoyed immediately after preparation to retain its crisp texture.

Enjoy your homemade Chicken 65!

Easy Tips to Remember:

1. Marinade Time:
   • If you have time, marinate the chicken for 17-24 hours in the fridge for best flavor.
   • If you’re in a hurry, marinate for 40 minutes to 1 hour—it’s still super tasty!
2. Curry Leaves:
   • Use less if you don’t like too many. Adjust to your taste.
3. Kashmiri Red Chili Powder:
   • This adds a nice color, but if you’re not a fan of spice, use half the amount.
4. Sugar or Jaggery:
   • Sugar helps the spices stick to the chicken. You can use powdered jaggery instead—just add 2 tablespoons.
5. Chicken Pieces:
   • Thigh and leg meat works great, but chicken breast is also perfect for this recipe. Cut into 1-inch pieces.