Chicken 65 is a very popular starter in restaurants serving non-vegetarian food throughout Tamil Nadu. Crispy, spicy fried chicken finished with curry leaves, green chilies, onions, and pepper makes this a truly mouthwatering dish.
There are several popular stories about how Chicken 65 got its unusual name, including theories involving the age of the chicken or the number of ingredients used. The exact origin of the name is uncertain, but the dish itself has become a much-loved South Indian restaurant favorite.
Restaurant-style Chicken 65 is actually quite easy to prepare at home. A flavorful marinade gives the chicken plenty of spice, while the final seasoning with ginger, garlic, curry leaves, green chilies, and pepper adds another layer of aroma and flavor.
Chicken 65
Recipe Details
Starter / Appetizer
South Indian
Sashi
30 minutes
2
Ingredients
For Marination
- Boneless chicken thigh – 1 lb, cut into 1-inch pieces
- Ginger-garlic paste – 1 tsp
- Black pepper powder – 1/2 tsp
- Coriander powder – 2 tsp
- Red chili powder – 4 tsp
- Cumin powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Corn flour / Cornstarch – 2 tsp
- Salt – to taste
- Red food color – 1 pinch or 1 drop (optional)
- Lemon juice – 2 tbsp
- Egg – 1
For Deep Frying
- Oil – 2–3 cups, or as needed for deep frying
For Seasoning
- Oil – 1 tsp
- Cumin seeds – 1/4 tsp
- Ginger – 1-inch piece, finely chopped
- Garlic – 3 cloves, finely chopped
- Curry leaves – 1 sprig
- Green chilies – 2, slit
- Onion – 1/2 medium, chopped
- Black pepper powder – 1 tsp
- Salt – 1/8 tsp, or to taste
- Coriander leaves – 2 tbsp, chopped
Preparation
- Cut the boneless chicken thigh into approximately 1-inch bite-sized pieces and pat them dry.
- Add the chicken to a bowl along with ginger-garlic paste, black pepper powder, coriander powder, red chili powder, cumin powder, turmeric powder, corn flour, salt, optional red food color, lemon juice, and egg.
- Mix well until every piece of chicken is evenly coated.
- Cover and marinate for at least 2 hours. For deeper flavor, the chicken can be refrigerated in the marinade overnight.
- Finely chop the ginger, garlic, and onion for the seasoning.
- Slit the green chilies and chop the coriander leaves.
Frying the Chicken
- Heat enough oil for deep frying in a heavy-bottomed pan.
- Once the oil is hot, carefully add the marinated chicken pieces in small batches. Do not overcrowd the pan.
- Fry over medium heat, turning occasionally, until the chicken is crisp on the outside and completely cooked through.
- Remove the fried chicken with a slotted spoon and drain on a wire rack or paper towel.
- Repeat with the remaining chicken.
Seasoning the Chicken 65
- Heat 1 teaspoon oil in another pan over medium heat.
- Add the cumin seeds and allow them to sizzle.
- Add the chopped ginger, chopped garlic, curry leaves, and slit green chilies.
- Fry for about 30 seconds, until aromatic.
- Add the chopped onion and sauté until lightly golden.
- Add the black pepper powder and salt and mix briefly.
- Add the fried chicken and toss well until the seasoning evenly coats the pieces.
- Add the chopped coriander leaves, toss once more, and remove from the heat.
Tips
Marination: Marinating the chicken for at least 2 hours helps the spices penetrate the meat. Overnight marination in the refrigerator gives even deeper flavor.
Chicken Thigh: Boneless thigh meat stays juicy and works especially well for deep-fried Chicken 65.
Frying: Fry the chicken in small batches so the oil temperature does not drop too much. Cook until the pieces are crisp and completely cooked through.
Food Color: Red food color is optional. The dish will taste just as good without it.
Final Seasoning: Curry leaves, green chilies, ginger, garlic, and pepper added after frying give Chicken 65 its distinctive restaurant-style aroma.
Used Frying Oil: Avoid repeatedly reheating or reusing heavily used deep-frying oil.
Serving Suggestion
Serve Chicken 65 hot as a starter with sliced onion rings and fresh lemon wedges.
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