Chicken 65 is a fiery, tangy South Indian restaurant classic – bite-sized pieces of chicken marinated in yoghurt and spices, fried until crisp, then tossed in a glossy, spicy sauce. This UK-friendly version uses easy-to-find ingredients and delivers that signature heat and punchy flavour at home, without a deep-fat fryer. It works brilliantly as a starter, a sharing snack, or a main course with rice and naan.
Ingredients
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into 2.5 cm (1 inch) pieces
- 3 tbsp plain yoghurt
- 1 tbsp ginger-garlic paste (or 1 tbsp finely grated fresh ginger and 3 crushed garlic cloves)
- 1 tsp chilli powder (Kashmiri if available, for colour and milder heat)
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp salt, plus more to taste
- 1 tbsp lemon juice
- 3 tbsp cornflour (cornstarch)
- 1 tbsp plain flour (all-purpose)
- 1 large egg, beaten (optional, for extra crispiness)
- Vegetable oil, for deep frying (about 500 ml / 2 cups)
- 1 tbsp oil, for the sauce
- 1 tsp black mustard seeds
- 10-12 fresh curry leaves (optional but traditional)
- 2-3 dried red chillies, broken
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato ketchup
- 1 tbsp chilli sauce (like Sriracha or sambal oelek)
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1 tbsp water
- Fresh coriander (cilantro), chopped, for garnish
- Lemon wedges, to serve
Instructions
- In a large bowl, mix the yoghurt, ginger-garlic paste, chilli powder, turmeric, garam masala, salt, and lemon juice. Add the chicken pieces and coat well. Cover and marinate in the fridge for at least 30 minutes (up to 2 hours for deeper flavour).
- After marinating, add the cornflour, plain flour, and beaten egg (if using) to the chicken. Mix until each piece is evenly coated. The mixture should be thick and clingy; if it looks too dry, add a teaspoon of water.
- Heat the vegetable oil in a deep, heavy-bottomed pan or wok to 180°C (350°F). To test, drop a tiny bit of batter – it should sizzle and float immediately.
- Fry the chicken in batches – do not overcrowd the pan. Cook for 4-5 minutes until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum, checked with a food thermometer. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining chicken.
- In a separate large pan or wok, heat 1 tbsp oil over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and dried red chillies, stir for 30 seconds.
- Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is soft and translucent.
- Stir in the tomato ketchup, chilli sauce, soy sauce, sugar, and 1 tbsp water. Cook for 1-2 minutes until the sauce thickens slightly.
- Add the fried chicken to the sauce and toss well to coat every piece. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
- Garnish with fresh coriander and serve immediately with lemon wedges.
Tips
- For a less spicy version, use Kashmiri chilli powder instead of regular – it gives colour without excessive heat. You can also reduce the chilli sauce in the sauce.
- If you don’t have curry leaves, you can skip them or substitute with a bay leaf – the flavour will be different but still good.
- Do not skip the marinating time – it tenderises the chicken and builds flavour. For a shortcut, use buttermilk instead of yoghurt, but reduce the lemon juice.
- Make sure the oil is hot enough before frying – if it’s too cool, the batter will absorb oil and become greasy. Use a thermometer for accuracy.
Serving Suggestions
Serve chicken 65 as a starter with lemon wedges and a side of sliced onions and cucumber raita to cool the heat. As a main, pair it with steamed basmati rice, naan bread, or a simple salad. It also makes a great filling for wraps or a topping for loaded fries.
Variations
- Chicken 65 with bone: Use bone-in chicken pieces (drumsticks or thigh pieces) – increase frying time to 8-10 minutes, ensuring they are cooked through to 165°F (74°C).
- Dry vs. saucy: For a drier version, skip the sauce and simply toss the fried chicken with a little chaat masala and lemon juice. For a wetter curry-style dish, add 100 ml (1/2 cup) of chicken stock to the sauce.
- Air-fryer option: Preheat the air fryer to 200°C (400°F), spray the chicken with oil and cook for 12-15 minutes, shaking halfway, until golden and cooked through. Then toss with the sauce.
- Vegetarian: Substitute the chicken with paneer or firm tofu – skip the egg and reduce frying time to 3-4 minutes.
Storage and Reheating
Store any leftover chicken 65 in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 180°C (350°F) for 10-12 minutes, or in an air fryer at 180°C (350°F) for 5-7 minutes, until piping hot (165°F / 74°C). Avoid microwaving as it makes the chicken soggy. You can also freeze the fried chicken (without sauce) for up to 2 months – thaw in the fridge overnight and reheat as above.
Frequently Asked Questions
What is the origin of the name “Chicken 65�? The origin is disputed. Some say it refers to the year 1965 when it was invented at a hotel in Chennai, India. Others claim it was named after a dish with 65 chillies, or a military ration number. No single story is confirmed.
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out quickly. If using breast, cut it slightly larger and be careful not to overcook – check the internal temperature at 165°F (74°C) and remove immediately.
Is this recipe very spicy? It has a medium-high heat. The chillies and chilli sauce provide a kick, but you can adjust the heat by using fewer dried chillies and milder chilli powder. For extra heat, add a finely chopped green chilli to the sauce.
Can I make this gluten-free? Yes, replace the plain flour with rice flour or a gluten-free all-purpose blend, and ensure your soy sauce is tamari or gluten-free. The cornflour is already gluten-free.
Why is my chicken not crispy? This usually happens if the oil isn’t hot enough, or the batter is too thin. Ensure the oil is at 180°C (350°F) and the batter is thick enough to coat the chicken. Also, don’t overcrowd the pan.
Can I prepare the chicken in advance? Yes, you can marinate the chicken a day ahead and keep it in the fridge. You can also fry the chicken a few hours ahead, but toss with the sauce just before serving to keep it crisp.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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