chicken 65

This restaurant-style Chicken 65 is a spicy, deep-fried starter snack, appetizer, or a full meal served with naan! It's marinated in yogurt, spices, and curry leaves for 24 hours so it's deeply flavorful and aromatic.

Chicken 65 is a spicy, deep-fried Indian chicken dish which is served as an appetizer or entrée. The flavor mainly comes from red chilis and curry leaves.

The chicken is deep fried after it's marinated in yogurt, ginger, garlic, curry leaves, and spices. It's then tossed in a dry spicy tadka for additional color and extra crisp.

prep-time: 40Mins


Marinade – 1.75 lbs chicken thighs – ¼ cup dahi – 1.5 tablespoon ginger garlic paste – 2 tablespoon kashmiri chili powder – ½ teaspoon cumin powder – ⅛ teaspoon turmeric – ¼ teaspoon garam masala – ¼ teaspoon black pepper – ½ teaspoon salt – 1 sprig curry leaves, chopped – 2.5 tablespoon corn flour – 3 tablespoon rice flour

chicken 65


Add the dahi, ginger garlic paste, kashmiri chili powder, cumin powder, garam masala, black pepper, and salt to a bowl. Whisk it together.


Remove the fat from the chicken thighs. Cut the thighs into 1-inch cubes. Transfer the cubed chicken to the bowl and toss with the marinade to fully coat it. Cover the chicken and marinate for a minimum of 30 minutes, ideally for 24 hours.


After marinating, add the rice flour and corn flour into the chicken and toss it to coat. The chicken should be fairly dry.

cook Time: 2o mins


For Frying – neutral oil, for frying – 1 tablespoon olive oil – 1 tablespoon ginger garlic paste – 2 green chilis – 1 teaspoon kashmiri chili powder – 1 sprig curry leaves

Chicken 65


Heat neutral oil to deep fry the chicken. Once it reaches 350°F, carefully drop the chicken one-by-one into the oil, leaving plenty of space between the cubes. After about a minute, toss the chicken and keep frying until it's a deep reddish-brown.


Slice the green chilis at an angle. In a wok or skillet on low to medium heat, add a tablespoon of olive oil. Once hot, add the green chilis, kashmiri chili powder, ginger garlic paste, and curry leaves. Fry until the curry leaves are crispy.


Add the fried chicken and toss it with the tadka to coat completely, until the chicken is warmed through.

Serve the Chicken 65 immediately with sliced red onions and lemon wedges.