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A fiery and aromatic South Indian appetizer. Tender chicken pieces are marinated in a bold Chettinad spice blend, then deep-fried until perfectly crisp and golden. An irresistible classic from Tamil Nadu.
For 4 servings
Prepare the Chettinad Masala
Marinate the Chicken
Deep-Fry the Chicken
A fiery and aromatic South Indian appetizer. Tender chicken pieces are marinated in a bold Chettinad spice blend, then deep-fried until perfectly crisp and golden. An irresistible classic from Tamil Nadu.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 389.78 calories per serving with 36.29g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Temper and Finish
Replace the chicken with paneer cubes, large mushrooms, or cauliflower florets. Adjust frying time accordingly.
For a lower-fat version, marinate the chicken as directed and cook in an air fryer at 375°F (190°C) for 15-18 minutes, flipping halfway through, until cooked and crispy. Then, proceed with the tempering step.
Use prawns or firm fish fillets (like kingfish or tilapia) instead of chicken. Reduce the marination and frying times significantly to avoid overcooking.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The Chettinad masala contains spices like black pepper and red chillies, which contain compounds like piperine and capsaicin that can provide a temporary boost to your metabolism.
Turmeric, a key ingredient in the marinade, contains curcumin, a powerful antioxidant with potent anti-inflammatory effects that can help combat chronic inflammation.
One serving of Chettinad Chicken 65 contains approximately 450-500 calories, primarily from the chicken and the oil used for deep-frying.
While delicious, Chettinad Chicken 65 is a deep-fried dish, making it high in fat and calories. It's best enjoyed in moderation. The chicken provides a good source of protein, and the spices offer some health benefits. For a healthier option, try the air-fried variation.
The origin of the name is debated, but popular theories suggest it was item number 65 on a military canteen menu, it was created in the year 1965, or it was originally made with 65 different spices.
Yes, you can easily adjust the spice level. Reduce the number of dry red chillies and black peppercorns in the Chettinad masala, and omit the green chillies in the final tempering.
You can marinate the chicken up to 24 hours in advance. However, the dish is best fried and served immediately to maintain its crispy texture. Reheated chicken will not be as crisp.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the chicken in an air fryer or oven at 350°F (175°C) for 5-7 minutes until heated through and crispy again. Avoid microwaving, as it will make the coating soggy.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
