Spicy Chicken 65: Restaurant Style at Home
If there is one starter that rules every South Indian restaurant menu, it is the legendary Chicken 65. Deep-fried, crispy, and coated in a fiery red masala, this dish is an explosion of flavor.
Originating from Chennai (Hotel Buhari, 1965), this dish has traveled across the world. But here is the problem: when we make it at home, it often turns out soggy or lacks that signature "tangy-spicy" punch.
The secret lies in the Double Marination and the final Tempering (Tadka). Today, I am sharing the exact restaurant formula to get that crispy exterior, juicy interior, and the authentic curry leaf aroma that makes Chicken 65 so addictive.
🛒 The Ingredient Breakdown
1. The Marinade (For Flavor & Crunch)
- Chicken: 500g (Boneless cubes are standard, but bone-in works too).
- Ginger-Garlic Paste: 1 tbsp.
- Yogurt (Curd): 2 tbsp (Must be thick/hung curd so the batter isn't watery).
- Kashmiri Red Chili Powder: 1 tbsp (For that brilliant red color without burning your tongue).
- Black Pepper Powder: ½ tsp.
- Salt: 1 tsp.
- Lemon Juice: 1 tsp.
- Rice Flour: 2 tbsp (The secret to extra crispiness!).
- Cornflour (Cornstarch): 2 tbsp (Binding agent).
- Egg White: 1 (Optional, helps the masala stick).
2. The Tempering (The "65" Flavor)
- Oil: 1 tbsp.
- Garlic: 1 tbsp (Finely chopped).
- Green Chilies: 4-5 (Slit lengthwise).
- Curry Leaves: 2 sprigs (Fresh is mandatory!).
- Red Chili Sauce: 1 tbsp.
- Yogurt Mix: 1 tbsp yogurt mixed with a pinch of red color (optional).
👩🍳 Step-by-Step Instructions
Step 1: The First Marination
Clean and wash the chicken cubes. Drain all the water completely (use a paper towel if needed).
In a bowl, mix the chicken with ginger-garlic paste, salt, lemon juice, chili powder, and pepper.
Let it sit for 20-30 minutes. This allows the juices to penetrate the meat.
Step 2: The Crispy Coating
Just before frying, add the Rice Flour, Cornflour, Thick Curd, and Egg White to the marinated chicken. Mix well until every piece is coated in a sticky, red batter.
Note: Do not add water. If the batter is too dry, sprinkle a few drops of water. If too runny, add more rice flour.
Step 3: Deep Frying
Heat oil in a wok or deep pan. Once hot, carefully drop the chicken pieces one by one. Do not overcrowd the pan.
- Fry on medium-high heat for 3-4 minutes.
- Once the outer layer is crispy and the bubbling reduces, remove them and drain on a tissue.
- Pro Tip: Double Fry! For extra crunch, flash-fry the chicken again on high heat for 30 seconds just before serving.
Step 4: The Signature Tempering (Tadka)
This is what separates "Fried Chicken" from "Chicken 65".
- Heat 1 tbsp oil in a separate wok.
- Add chopped Garlic, Green Chilies, and Curry Leaves. Sauté for 30 seconds until the garlic turns golden and the curry leaves crisp up.
- Lower the heat. Add the Red Chili Sauce and the yogurt mix. Stir quickly to form a glossy sauce.
- The Toss: Immediately throw in the fried chicken pieces. Toss on high flame for 1 minute until the masala coats the chicken evenly.
🍽 How to Serve
Chicken 65 is best served piping hot right out of the wok.
- Garnish: Top with fried curry leaves and fresh coriander.
- Sides: Serve with raw onion rings and a wedge of lemon. Squeezing lemon over the hot chicken cuts through the spice perfectly.
- Pairing: It’s the perfect starter for Biryani or Fried Rice.
Ready to handle the heat? Make this tonight! 🌶️🍗
