Chicken 65
A popular South Indian chicken starter with crisp fried pieces tossed in a spicy, tangy tempering of curry leaves, garlic, and green chilies. It is bold, punchy, and perfect as a small plate with lemon on the side.
For 16 servings
- prep · ~20 min
Marinate the chicken.
1.Add chicken breast, yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, salt, rice flour, and corn flour to a bowl.2.Mix well until every piece is evenly coated in a thick marinade.3.Set aside for 20 minutes.TIPA thick marinade helps the coating cling to the chicken and fry up crisper. - fry · ~10 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 deep golden, crisp, and cooked through, about 4 to 5 minutes per batch.4.Lift out and drain well.TIPKeep the oil at medium heat so the coating turns crisp before the chicken dries out. - temper · ~2 min
Make the tempering.
1.Heat 1 tablespoon oil in a wide pan.2.Add chopped garlic and sauté for 30 seconds.3.Add green chili and curry leaves and cook until fragrant and crackly. - saute · ~2 min
Toss the chicken in the spicy coating.
1.Lower the heat and add yogurt and red chili powder to the pan.2.Stir quickly until the yogurt lightly coats the aromatics.3.Add the fried chicken and toss well for 1 to 2 minutes so the pieces are evenly coated.TIPKeep the heat low when adding yogurt so it warms and clings instead of splitting. - garnish
Finish with lemon juice.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken pieces dry before marinating so the yogurt-spice coating grips better and fries crisper.
- 2Keep the marinade thick, not runny; if it loosens, add a little more rice flour so the coating stays on.
- 3Fry in small batches so the oil temperature does not drop and the Chicken 65 stays crisp instead of soggy.
- 4The chicken is done when the edges turn deep golden and the sizzling reduces noticeably.
- 5Let the fried pieces rest on a rack, not paper towels alone, to keep the crust from steaming soft.
- 6Add the final yogurt on very low heat and toss quickly, just until it lightly clings to the chicken.
- 7Serve immediately after the tempering toss; the curry leaves and garlic are at their best while still crackly.
Adapt it for your goals.
Boneless-thigh
Use boneless chicken thigh instead of breast for juicier Chicken 65 with a little more richness and better tolerance to frying.
air fryerAir-fryer
Brush or spray the marinated pieces with oil and air-fry for a lighter version, then do the same garlic-curry leaf toss.
extra spicyExtra-spicy
Increase the red chili powder and add more slit green chilies in the tempering for a hotter, more restaurant-style kick.
dry styleDry-style
Skip the final yogurt toss and coat only with the garlic, chilies, and curry leaves if you want a crisper, drier appetizer.
Why this is on our healthy list.
Protein-Rich Starter
Chicken breast makes this dish filling and naturally rich in protein, which helps turn it into a satisfying small plate.
Digestive Aromatics
Ginger, garlic, curry leaves, and green chilies bring strong aroma and traditional spice elements that make the dish lively and warming.
Lower Gluten Load
The coating uses rice flour and corn flour rather than wheat flour, giving crispness without a standard maida-style batter.
Frequently asked questions
The marinade was likely too wet or the oil was not hot enough. Keep the coating thick and fry only after the chicken is evenly and firmly coated.
