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You are here: Home / Chicken Recipes / Chicken 65 Recipe, How to Make Chicken 65 Step by Step

Chicken 65 Recipe, How to Make Chicken 65 Step by Step

February 9, 2018 17 Comments

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Chicken 65 recipe, a spicy Indian chicken starter from South India.
Chicken 65 Recipe, How to Make Chicken 65 Step by Step

I always associate Chicken 65 with Madurai although I have only been to Madurai once and I didn’t eat Chicken 65 during that trip. Weird, I know, but not too much because Chicken 65 is a very popular and spicy street food in Madurai. Anyway, I am sure none of you are new to this deliciously spicy fried chicken dish from South India that serves as an appetizer as well as it does a main dish. Now, the Chicken 65 in roadside stalls and restaurants may look a bit different but that’s because they add a large pinch of red food colour and I didn’t. But I can assure you that these bite-sized pieces of chicken are crisp on the outside, soft on the inside, and adequately spiced up.

I once made Chicken 65 with Aachi Chicken 65 masala and it turned out really good. I wanted to make it from scratch so once that 50 gram packet ran out, I didn’t buy it any more in case it tempts me to stick to store-bought masala packets forever! I am a bit neurotic like that I guess, and while I have no issues buying masala powders at the store (I have never made garam masala at home, not yet anyway), there’s some special joy in making your own food, from scratch.

chicken 65 recipe-how to make chicken 65

This Chicken 65 recipe will serve as a great starter for a South Indian meal for your guests but I do love a good dry chilli chicken or chicken majestic too. Check out all Chicken Recipes on Edible here for more Indian chicken recipes.

You may also like this easy chicken fry recipe.

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Chicken 65 Recipe

★★★★★ 4.4 from 5 reviews
  • Author: nags
  • Prep Time: 2 hours
  • Cook Time: 15 mins
  • Total Time: 2 hours 15 mins
  • Yield: 4 1x
  • Category: Appetizer
  • Cuisine: Tamil
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Description

Chicken 65 is a spicy and unique preparation from Madurai, a template town in TamilNadu India. Learn how to make chicken 65 at home using this easy recipe.


Ingredients

Scale
  • 300 gm chicken breast, cleaned and cut into small cubes (boneless)
  • 1/4 cup thick plain yogurt (or 1/2 cup buttermilk)
  • 1/2 tsp Kashmiri chilli powder (adjust to taste)
  • 1/2 tsp cumin powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 2 tsp ginger garlic paste
  • 2 tsp rice flour or corn flour (corn starch)
  • A fistful of curry leaves
  • 2–3 cups of oil, for frying
  • 1 tsp vinegar (optional)

Instructions

  1. Mix the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.
  2. Add the chicken pieces to this and mix well.
  3. Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can also leave it overnight in the refrigerator
  4. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.
  5. Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.
  6. The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely.
  7. Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.
  8. Drain and add curry leaves to the fried pieces of chicken. Give everything a quick stir and serve hot with lemon wedges and raw sliced onions

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How to make Chicken 65 – Step by Step Pictures

1. Mix 1/4 cup yogurt with all 1/2 tsp Kashmiri chilli powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp pepper powder, 1/2 tsp turmeric powder, 2 tsp corn flour or rice flour, 2 tsp ginger-garlic paste, and some salt. Add 1 tsp vinegar only if your yogurt is not sour. Add the chicken pieces to this and mix well.

chicken 65 recipe-how to make chicken 65

Refrigerate this mixture for about 2 hours to let the marinade work its magic on the chicken pieces. You can even leave it overnight if you want to prep it ahead.

2. When you are ready to fry, heat the oil in a kadai or pan. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on your pan.

Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while. The outside should turn a dark golden brown otherwise the meat won’t be cooked through.

chicken 65 recipe-how to make chicken 65-2

3. The chicken pieces will shrink a bit on frying as the moisture leaves the meat. The sizzling of the oil will also die down almost completely. Do a quick taste test and remove from the oil. Drain on paper towels as you fry the next batch. Add the curry leaves when you are frying up the last batch and let it turn crisp.

chicken 65 recipe-how to make chicken 65-4

4. Drain and add to the fried pieces of chicken. Give everything a quick stir and serve hot.

chicken 65 recipe-how to make chicken 65-3

Hot and spicy Chicken 65 recipe is ready! Serve with lemon wedges and sliced red onions.

Notes:

  1. It’s important to fry the chicken in low heat otherwise the outside will start to begin while the inside remains raw.
  2. If you want the colour you see in restaurants, you have to add red food colour
  3. If you don’t have cornflour, use rice flour to give the outside a bit of crispness
  4. My version was not very spicy so adjust the heat  level to your preference. Using Kashmiri chilli powder will give your chicken a more brighter colour than regular chilli powder, without the use of food colours
  5. If the marinade is too thick, you can add some water
  6. If your yogurt is not sour and you don’t have vinegar or don’t want to use it, add a few drops of lemon juice to the marinade

For Chicken 65 recipe in Tamil, Hindi, Telugu, Marathi, Urdu, etc, please use the Google Translate button in the sidebar.

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By nags Filed Under: Chicken Recipes, Tamil Recipes

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Reader Interactions

Comments

  1. Karthi

    October 8, 2019 at 10:47 pm

    Super😚😚fantastic👌👌👌wonderful😍😍😍

    ★★★★★

    Reply
  2. Rukkaiya kanchwala

    July 5, 2019 at 12:59 am

    I have added more if cornstarch due to which the taste is very subtle how do i correct it?

    Reply
  3. Pearl

    April 22, 2018 at 11:28 pm

    Perfect recipe?

    ★★★★★

    Reply
    • Pearl

      April 22, 2018 at 11:29 pm

      I meant perfect recipe!! 😊

      Reply
    • Jorge Lopez

      December 22, 2020 at 3:12 pm

      Try this next time. Marinate the chicken in yogurt, fish sauce, black pepper, kasuri methi etc. Avoid using spices at this stage as it will burn. Add cornstarch and fry. Fry a low temp like 280F for 8 minutes. If your chicken pieces are small that should be good enough. Remove and drain.

      First stage should use only salt, yogurt and black pepper. Do not use any spices here. Marinate as long as you want. Preferably 4 hours or more.

      Stage 2.

      Add a bit of oil, splutter some mustard seeds, add curry leaves, then the chicken, sprinkle your choice of spices on top. I use kashmiri chili, black pepper, cumin, coriander, turmeric etc. Mix and add a splash of vinegar and check. If happy serve. Perfecting the taste is up to you. This is the technique.

      I went to college in Tamil Nadu. And this was the only food I still crave for. I have perfected the technique and the taste. Just wanted to share the technique.

      Reply
  4. Jimbo

    September 2, 2017 at 8:46 pm

    I’ve made this recipe a few times and it’s excellent…by far my favorite chicken 65 recipe….although to be fair, it’s the only recipe ive tried so far. But it’s so delicious. I even bring some in for co-workers to share and they think im a genius. The only thing I do different is that I skewer my chicken pieces and grill them for that charred look. It is heaven on earth. Thank you nags, my chix65 guru. Namaste.

    ★★★★★

    Reply
    • nags

      November 14, 2017 at 9:57 am

      i am so glad to hear you like my chicken 65 recipe. love the skewering idea, i may try that!

      Reply
  5. Ram

    March 22, 2017 at 2:24 am

    I am new shop open in Chickenstal but new taste for chill chicken style in your notes please send me

    ★★

    Reply
  6. U. S. Hanagoji

    September 29, 2016 at 4:04 pm

    what to add if while frying chicken 65 more oil is consumed? by which chicken gets more oil while servicing

    Reply
    • nags

      October 3, 2016 at 3:43 pm

      the temperature of frying is also important. keep it medium high to start with so the chicken doesn’t absorb too much oil

      Reply
  7. Arvind

    April 26, 2016 at 1:25 am

    Very nice , MAST!

    Reply
  8. Arshiya

    March 27, 2016 at 5:50 pm

    Wow its nyc I ll try it!!

    Reply
  9. Nida

    March 23, 2016 at 6:58 pm

    In the ingredients, half tsp of coriander is mentioned. But in the picture method it says half tsp cumin. Could you please clarify?

    Thanks for the easy recipe without the egg and the deep batter frying 🙂

    Reply
    • nags

      March 26, 2016 at 8:04 am

      you need both cumin and coriander. in the instructions i had missed out coriander, i have edited to add now. thanks for pointing out!

      Reply
  10. Luca Sidoli

    February 1, 2016 at 6:44 pm

    I tried it last saturday for a dinner party with some friends and it was a success!
    Everybody liked it and so did I.
    Thank you for the recipe!

    ★★★★★

    Reply
    • nags

      February 2, 2016 at 10:00 am

      thanks! glad you liked it

      Reply
  11. Gladys Low

    January 4, 2016 at 10:08 am

    Try this recipe

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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