Chettinad Chicken 65
Fiery, crisp chicken bites tossed with curry leaves, green chilies, and bold Chettinad spices. This restaurant favorite brings plenty of heat, tang, and crunch in a small-plate style dish that fits beautifully into a larger South Indian meal.
For 4 servings
- prep · ~5 min
Prepare the chicken and marinade.
1.Place the chicken pieces in a bowl.2.Add ginger-garlic paste, yogurt, red chili powder, black pepper, turmeric powder, coriander powder, cumin powder, crushed fennel seeds, rice flour, corn flour, lemon juice, and salt.3.Mix well until every piece is evenly coated.TIPKeep the marinade thick so it clings to the chicken and fries up crisp. - rest · ~20 min
Rest the chicken.
Cover and let the chicken sit for 20 minutes so the spices and flour coating hold well during frying.
- fry · ~15 min
Deep fry the chicken.
1.Heat oil for deep frying in a kadai over medium heat.2.Slide in the chicken pieces in batches without crowding the pan.3.Fry until cooked through, crisp, and deep red on the outside, about 4 to 5 minutes per batch.4.Lift out and drain the fried chicken well.TIPFry on medium heat so the coating crisps before the chicken dries out. - saute · ~3 min
Make the Chettinad toss.
1.Heat 1 tbsp oil in a wide pan.2.Add chopped garlic and sauté for 30 seconds.3.Add green chilies and curry leaves and cook until fragrant and the leaves turn glossy.4.Add the fried chicken and toss well for 1 to 2 minutes so the aromatics coat every piece. - serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before marinating so the yogurt-spice coating clings instead of sliding off.
- 2If the marinade turns runny, add a little more rice flour so the Chicken 65 fries up craggy and crisp.
- 3Resting the coated chicken for the full 20 minutes helps the flours hydrate and stick better in hot oil.
- 4Fry in small batches; overcrowding drops the oil temperature and makes the coating greasy rather than crisp.
- 5Wait until the curry leaves stop spluttering before adding the fried chicken, so the toss stays aromatic not soggy.
- 6Serve immediately after the final toss, because the crisp crust softens quickly once it sits with the aromatics.
Adapt it for your goals.
Low-oil
Air-fry or oven-bake the marinated chicken after brushing with oil, then do the same garlic-curry leaf toss for a lighter version.
extra spicyExtra-spicy
Increase red chili powder and add more slit green chilies in the final toss if you want a hotter, more restaurant-style bite.
boneless thighBoneless-thigh
Use boneless chicken thigh instead of breast for juicier pieces that stay tender even if slightly overfried.
fish 65 styleFish-65-style
Swap in firm boneless fish pieces and shorten the frying time for a seafood take with the same Chettinad seasoning.
Why this is on our healthy list.
Protein-rich chicken dish
Boneless chicken breast makes this a satisfying dish built around lean protein for a filling starter or side.
Spice-forward without heavy gravy
The bold flavor comes mainly from chili, coriander, cumin, fennel, garlic, and curry leaves rather than a rich cream-based sauce.
Aromatic herbs and spices
Curry leaves, garlic, ginger, fennel, and turmeric add depth and traditional South Indian character from whole-food ingredients.
Frequently asked questions
That usually happens if the marinade is too wet or the chicken was not rested. Keep the coating thick, let it sit, and fry only after the oil is properly hot.
