Looking for a flavor-packed appetizer to whip up for the next party you're hosting? You can't go wrong with this chicken 65 recipe! Loaded with those savory south Indian flavors, this one is definitely going to be a total crowd-pleaser.
Authentic Chicken 65 Recipe
This spicy fried or baked chicken dish is a perfect choice for any day of the week. Packed with layers of flavor, it's a tender bite of chicken that is coated generously with spice. While this recipe doesn't have a creamy sauce like many Indian dishes, it is a perfect choice to use as a starter for any curry on your menu.
Why is it Called Chicken 65?
A quick Google search will land you a number of bizarre explanations about why this dish is called chicken 65. The simplest possible explanation is that the recipe originated in the year 1965 in a restaurant called Hotel Buhari in Chennai, India.
Over the years, there have been several variations to the recipe, and it quickly became popular as street food that you'd find in many corners all over India. While the recipe below is authentic to the original, you may find minor differences in the ingredients as every family and region has its own specific spin on the flavors.
Ready to go ahead and give it a shot? Here's everything you need to know!
Ingredients For the Chicken 65 Recipe
This classic baked chicken 65 recipe needs just a few ingredients. You'll need chicken, of course, some spices, and a handful of pantry essentials. That's it!
For marinade
- Chicken breast
- Turmeric powder
- Chili powder
- Coriander powder
- Cumin powder
- Salt
- Garam masala
- Ginger-garlic paste
- Black pepper
- Lemon juice
- Fresh coriander leaves
For crispy coating
- Egg
- Cornstarch
- Rice flour
- Vegetable oil
For finishing sauce
- Red chili sauce
- Ketchup
- Black pepper
- Chili powder
- Salt
- Garam masala
- Vegetable oil
- Mustard seeds
- Fresh curry leaves
- Garlic
How to Cook Chicken 65
This delicious Indian appetizer might not be a quick recipe, but it is definitely worth making if you're having some guests over and want to entertain them with a delicious and flavorful Indian appetizer. Follow these step-by-step instructions to get started.
In a large bowl, combine the turmeric powder, red chili powder, coriander powder, cumin powder, salt, garam masala, ginger-garlic paste, black pepper, lemon juice, coriander leaves, and chicken pieces.
Mix until all of the chicken is coated then set aside for 15 to 30-minutes to marinate.
Preheat the oven to 400°F/200°C.
Whisk the egg and pour over the marinated chicken along with the cornstarch, rice flour, and oil. Coat the chicken well until. If the coating is too thin, add additional cornstarch, and if too thick, add a small amount of water.
Line a baking sheet with parchment paper then top with a wire rack.
Place the coated chicken pieces onto the wire rack and spray the tops with olive oil spray or brush with oil.
Bake for 10 minutes then turn the pieces and place back into the oven.
Continue baking for an additional 8 to 10 minutes or until cooked through and 165°F internally.
While the chicken is in the oven, prepare the sauce by mixing together the red chili sauce, ketchup, black pepper, chili powder, salt, and garam masala. Set aside.
In a large skillet, heat oil over medium heat, and add in the mustard seeds, curry leaves, and garlic. Saute for 1 minute until aromatic.
Add the prepared sauce with an additional ½ cup water to the skillet and bring the mixture to a boil. Continue cooking 4 to 5 minutes, stirring regularly, until the sauce thickens.
Once the chicken is cooked through, remove from the oven and toss in the sauce so well coated.
Serve hot with lemon wedges and additional sides as desired.
What Cut of Chicken Should I Use?
You can use either chicken breasts or chicken thighs for this recipe. It is even fine to use a mixture of both cuts. Just remember to keep the chicken in bite-sized pieces to cook evenly and make it easier to serve.
Can I Fry the Chicken?
While this chicken 65 recipe has a healthier take on the original and is baked as opposed to being fried, you can totally opt for deep frying too! Just make sure you fry the chicken on medium flame to allow the meat to be cooked all the way through.
Tips and Tricks to Nail the Chicken 65 Recipe
Keeping these little tips and tricks in mind can really help you nail this chicken 65 recipe.
- Don't mind some extra heat? Add in some chopped green chillies into the marinade for the chicken.
- If you can, prep the dish a day in advance. Let the chicken sit in the marinade for up to 12-24 hours, refrigerated. This will enhance the flavor of the dish and also make the chicken tender.
- To make post baking cleanup easier, place a sheet of parchment paper on the baking tray. This step will also help keep the chicken and its outer coating from sticking to the baking tray.
- To make the outer layer of your chicken 65 even more crispy, add a couple of pinches of baking soda to the coating mixture.
- Got some extra veggies waiting to be put to use? Chop them into cubes and marinate and coat them in the same way as the chicken. This can be a great way to use up that extra marinade and also get some more veggies on your plate, which can be helpful if you're trying to eat healthy.
How Do I Store the Leftovers?
Got some leftovers? You can easily store them for later. Just transfer them to an airtight container and refrigerate them. They can stay fresh in there for 3 to 4 days. Reheat in the oven or microwave when serving.
Serving Ideas & Suggestions
Like most other Indian appetizers, the humble chicken 65 tastes best as is, but if you really want to make it a complete experience, here are a few ideas for sides and accompaniments worth investing your time in.
- Serve the chicken 65 hot with a side of a simple onion salad made using raw onion rings, a sprinkle of chaat masala, and some mint leaves.
- Don't want to spend a lot of time? Try a simple side of lemon wedges and a sprinkle of chopped coriander leaves for the garnish!
- Want to make it a full meal? Team up the chicken 65 with some naan bread or serve it on a bed of basmati rice or some lemon rice.
Need more inspiration? Below are a few more of our favorite Indian dishes.
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Spicy Chicken 65 Recipe
Equipment
- Baking sheet
- Parchment paper
- Wire cooking rack
- Large skillet
- Wooden spoon
- Mixing bowls
Ingredients
For Marinade
- ½ lb boneless skinless chicken thighs, cubed 250 g
- ½ tsp Turmeric powder
- 1 tbsp Chili powder
- 2 tsp Coriander powder
- 2 tsp Cumin powder
- 1 tbsp Salt
- 1 tsp Garam masala
- 1 tsp Ginger garlic paste
- 2 tsp Black pepper powder
- 1 tbsp Lemon juice
- ½ cup coriander leaves chopped
For Crispy Coating
- 1 Egg beaten
- 2 tbsp Cornstarch
- 2 tbsp Rice flour
- 1 tbsp Vegetable oil
For the sauce
- 3 tbsp Red chili sauce
- 1 tbsp Ketchup
- 1 tsp Black pepper
- 1 tbsp Chili powder
- ½ tbsp Salt more or less to taste
- 1 tsp Garam masala
- 1 tbsp Vegetable oil
- 1 tsp Mustard seeds
- 15 Curry leaves
- 1 tbsp Garlic minced
Instructions
- In a large bowl, combine the turmeric powder, red chili powder, coriander powder, cumin powder, salt, garam masala, ginger-garlic paste, black pepper, lemon juice, coriander leaves, and chicken pieces.
- Mix until all of the chicken is coated then set aside for 15 to 30-minutes to marinate.
- Preheat the oven to 400°F/200°C.
- Whisk the egg and pour over the marinated chicken along with the cornstarch, rice flour, and oil. Coat the chicken well until. If the coating is too thin, add additional cornstarch, and if too thick, add a small amount of water.
- Line a baking sheet with parchment paper then top with a wire rack.
- Place the coated chicken pieces onto the wire rack and spray the tops with olive oil spray or brush with oil.
- Bake for 10 minutes then turn the pieces and place back into the oven.
- Continue baking for an additional 8 to 10 minutes or until cooked through and 165°F internally.
- While the chicken is in the oven, prepare the sauce by mixing together the red chili sauce, ketchup, black pepper, chili powder, salt, and garam masala. Set aside.
- In a large skillet, heat oil over medium heat, and add in the mustard seeds, curry leaves, and garlic. Saute for 1 minute until aromatic.
- Add the prepared sauce with an additional ½ cup water to the skillet and bring the mixture to a boil. Continue cooking 4 to 5 minutes, stirring regularly, until the sauce thickens.
- Once the chicken is cooked through, remove from the oven and toss in the sauce so well coated.
- Serve hot with lemon wedges and additional sides as desired.
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