Chicken 65 Recipe

Looking for a fun, spicy, and crispy chicken dish that you can make at home? You’re in for a treat! This chicken 65 recipe is a favorite across India and is now loved all over the world. In this simple and detailed guide, we’ll walk you through everything from where it came from, what goes in it, how to cook it, and even how to store leftovers. Whether you’re a beginner or just someone who loves trying new dishes, this article will help you master chicken 65 at home.

But before we dive in, let’s hear what a seasoned home chef had to say about it.

“Chicken 65 was one of the first dishes I learned to cook on my own. The sound of the sizzling chicken, the smell of curry leaves, and the spicy kick made me fall in love with cooking. It’s not just a snack; it’s a whole memory on a plate!”
– Priya, Home Chef & Food Blogger from Chennai

Where Did Chicken 65 Originate?

Chicken 65 is believed to have started its journey in South India, specifically at a popular hotel in Chennai called Buhari. It was first served in 1965, and that’s one reason people think it got the number 65 in its name.

But there are many fun stories about how it got this name. Some say it was the 65th item on the menu. Others think it was made using 65 different spices! While we can’t be sure which one is right, what we do know is that this dish quickly became a super-hit and is now found everywhere from restaurants to birthday parties.

Why is it Called Chicken 65?

Let’s clear up the mystery a bit.

“I used to think it had 65 chilies in it! But later, I found out it was just named after the year it was made. Still, it tastes like it has 65 chilies!”
– Ramesh, college student and food lover

Here are a few popular theories behind the name:

• It was first made in 1965 at Hotel Buhari.
• It was the 65th item on their menu.
• The original recipe used 65-day-old chickens for extra tenderness.
• Some think it takes 65 minutes to prepare, but that’s not really true.

Whatever the real reason is, the name stuck, and people love it just the same.

Ingredients for Chicken 65

To make the perfect chicken 65 recipe, it’s important to get the right ingredients. This dish is all about bold flavors, crispy coating, and spicy goodness.

Main Ingredients Used in Chicken 65 Recipe

Here’s a simple table that breaks down what you’ll need:

Ingredient	Quantity
Boneless chicken	500 grams (about 1 lb)
Yogurt (curd)	3 tablespoons
Red chili powder	1.5 teaspoons
Ginger garlic paste	1 tablespoon
Turmeric powder	1/4 teaspoon
Black pepper powder	1/2 teaspoon
Corn flour	2 tablespoons
Rice flour	1 tablespoon
Egg (optional)	1 (for crispiness)
Salt	To taste
Lemon juice	1 tablespoon
Curry leaves	A handful (for garnish)
Green chilies	2 to 3 (slit)
Oil	For deep frying

These ingredients combine to make that crispy, spicy chicken everyone loves. Don’t skip the yogurt it helps tenderize the meat and adds flavor.

“The yogurt and lemon juice really work like magic to make the chicken soft and flavorful. You can feel the difference after marinating!”
– Anjali, home cook and mom of two

Optional Add-ons and Variations

While the basic chicken 65 recipe is awesome, you can tweak it your way:

• Food color: Some people use red food coloring for that bright red look, but it’s optional.
• Egg substitute: Skip the egg if you want a dry version or are allergic.
• Add mint or coriander paste to the marinade for a twist.
• Use chicken with bone if you like juicier pieces, though boneless works best for parties.

Want to try something mild and creamy? Check out this easy chicken alfredo recipe for a totally different flavor profile.

Step-by-Step Chicken 65 Recipe (Restaurant Style)

Alright, now we’re getting to the heart of it. Cooking chicken 65 at home can be easy if you follow these simple steps.

How to Marinate Chicken for Chicken 65

Marinating is super important. It’s where the chicken gets all its flavor.

Steps to marinate:

1. Wash and cut your chicken into small bite-sized pieces.
2. In a bowl, mix yogurt, chili powder, turmeric, salt, ginger garlic paste, lemon juice, black pepper, and cornflour.
3. Add the chicken and coat well.
4. Let it rest in the fridge for at least 1 hour. If you can wait longer (like 4 hours), that’s even better.

“Don’t rush the marination! That’s when the chicken soaks up all that spicy goodness.”
– Ravi, food truck chef from Hyderabad

How to Fry Chicken for Perfect Crispiness

Once your chicken is nicely marinated, it’s time to cook!

Follow these steps:

1. Heat oil in a deep pan. It should be medium-hot, not smoking.
2. Drop the chicken pieces one by one. Don’t overcrowd.
3. Fry for 4–5 minutes until golden and crispy.
4. Remove and drain on paper towels.

Quick tips:

• You can also use an air fryer or oven for a healthier version.
• Always taste one piece to check for salt and spice before frying the rest.

If you’re into unique chicken snacks, check out this Buffalo Chicken Egg Rolls Recipe for another crunchy idea!

How to Make the Final Tempering (Tadka)

This final step brings in the aroma that makes chicken 65 irresistible.

1. In a small pan, heat 1 tablespoon of oil.
2. Add curry leaves and slit green chilies.
3. Fry until crisp.
4. Toss this on the fried chicken and mix gently.

Easy Chicken 65 Recipe for Beginners

You don’t have to be a master chef to enjoy homemade chicken 65. This easy version is perfect for anyone trying it for the first time. It uses fewer ingredients and takes less time but still gives you that delicious crispy bite.

Quick 30-Minute Chicken 65

If you’re short on time, here’s a beginner-friendly way to cook a tasty chicken 65 recipe in under 30 minutes.

Here’s how to do it:

1. Cut boneless chicken into small cubes.
2. In a bowl, mix:
   • 2 tablespoons of yogurt
   • 1 teaspoon chili powder
   • 1/4 teaspoon turmeric
   • Salt to taste
   • 1 teaspoon ginger garlic paste
   • 1 tablespoon cornflour
3. Coat the chicken well and let it rest for 10–15 minutes.
4. Heat oil and fry the pieces on medium flame until crispy and golden brown.
5. In a small pan, fry a few curry leaves and green chilies. Mix this with the chicken.

That’s it! Serve it hot with lemon wedges or a dipping sauce. This shortcut version is great for busy days or after-school snacks.

“Even my 12-year-old tried this and nailed it! It’s spicy, fun, and easy to follow.”
– Sameera, mom and food blogger

Common Mistakes to Avoid When Cooking Chicken 65

Everyone messes up sometimes, especially when trying something new. But don’t worry! These quick tips will help you avoid common errors:

• Don’t skip the marination – Even 15 minutes makes a difference in taste.
• Avoid overcrowding the pan – Fry in small batches so your chicken gets crispy.
• Check oil temperature – If the oil is too cold, the chicken becomes soggy.
• Don’t over-fry – The chicken can dry out. 4–5 minutes is usually enough.

And here’s a bonus tip: Don’t mix all the chicken with the tempering at once if you’re not serving right away. Keep it separate and mix only before serving to keep it crispy.

Baked or Air-Fried Chicken 65 (Healthy Version)

If you’re trying to cut back on deep frying, don’t worry! You can still enjoy this dish with a lighter touch. The baked or air-fried chicken 65 recipe gives you all the flavor, with less oil and fewer calories.

How to Make Chicken 65 Without Deep Frying

You can use either an oven or an air fryer to make this version. Here’s a step-by-step guide.

For Air Fryer:

1. Preheat the air fryer to 375°F (190°C).
2. Marinate chicken just like in the regular recipe.
3. Lightly brush or spray oil on the pieces.
4. Cook for 12–15 minutes, flipping halfway through.

For Oven:

1. Preheat oven to 400°F (200°C).
2. Place marinated chicken on a lined baking tray.
3. Bake for 20–25 minutes until golden brown.
4. Broil for 2–3 minutes for extra crispiness.

Once cooked, toss the chicken with the tempered curry leaves and green chilies like in the classic recipe.

“I tried the air-fried version, and it was just as crispy! My kids didn’t even know it was healthier.”
– Neha, working mom and fitness coach

Is This Version Healthier? A Comparison

Yes! It’s lighter and better for you. Here’s a quick comparison:

Type	Calories (per 100g)	Oil Used	Texture
Deep-fried	280–300	High	Extra crispy
Air-fried	180–200	Very low	Crispy and light
Oven-baked	200–220	Low	Slightly crisp

So, if you’re watching your health but still love spicy snacks, try this version. You’ll save on oil and still get that flavor punch.

Looking for something on the lighter side? Try this chicken cauliflower soup recipe for a cozy, comforting option.

Variations of Chicken 65

Did you know that the chicken 65 recipe isn’t just for meat lovers? Yep, you can enjoy this dish in many different ways. Whether you’re vegetarian, want to change up the flavor, or like something less spicy, there’s a version for everyone.

Paneer 65 and Gobi 65 for Vegetarians

If you don’t eat chicken, no worries! You can still enjoy the same taste and crunch with veggies or cheese. These versions are just as fun and tasty.

• Paneer 65: Replace chicken with firm paneer cubes. Marinate and fry them the same way. They turn out crispy on the outside and soft on the inside.
• Gobi 65: Use small cauliflower florets. Boil them for 2 minutes, then marinate and fry. The result is spicy, crunchy bites that even kids love.

“I made gobi 65 for a family party, and no one even missed the chicken. It was gone in minutes!”
– Anita, vegetarian food lover

These vegetarian twists are perfect for parties where not everyone eats meat. And guess what? They go great with chutneys and sauces, too!

Spicy, Tangy, and Dry Versions of Chicken 65

The traditional chicken 65 recipe is spicy, but there are other ways to enjoy it. Depending on your taste, you can try these simple changes:

• Extra spicy: Add more red chili powder or even a dash of hot sauce in the marinade.
• Tangy: Mix a spoon of tomato ketchup or a few drops of vinegar in the tempering to give it a zingy kick.
• Dry version: Skip the yogurt in the marinade and don’t toss it in sauce or tempering. This gives a crispy, snack-like version.

Serving and Storage Tips

Now that you’ve made your yummy chicken 65 recipe, let’s talk about how to serve it right and what to do with leftovers.

What to Serve with Chicken 65

Chicken 65 is super flexible. It can be a starter, a side dish, or even a main course if you want. Here are some tasty ideas to serve with it:

• Steamed rice and rasam: A classic combo in South India.
• Paratha or naan: Makes a spicy meal with a cooling dip like yogurt raita.
• Fried rice or noodles: A great fusion option.
• As a wrap: Roll the chicken in a soft tortilla or roti with onions and mint chutney.

If you’re in the mood for more creative dishes, you might enjoy trying a warm and filling chicken pita recipe that’s perfect for lunch or a light dinner.

How to Store and Reheat Chicken 65

Leftovers? No problem. Here’s how to keep them fresh and tasty:

• Refrigerate: Store in an airtight box for up to 2 days.
• Freeze: Freeze the fried pieces without sauce or tempering for up to 2 weeks.
• Reheat: Use an oven or air fryer to bring back the crunch. Avoid microwaving if you want them to stay crispy.

“I always make extra chicken 65 and freeze half. It saves me so much time on busy days!”
– Rekha, full-time mom and home chef

For best results, store the tempering separately and mix it only when serving. That way, the chicken stays crunchy and fresh.

FAQs About Chicken 65

Lots of people love chicken 65, but they still have a few questions about it. In this section, we’ll answer some of the most common ones using simple, easy-to-understand language.

What Are the Ingredients for Chicken 65?

The chicken 65 recipe is made with boneless chicken pieces that are marinated in a mix of yogurt, red chili powder, turmeric, garlic paste, and other spices. After marinating, the chicken is fried until crispy and then tossed with fried curry leaves and green chilies.

Here’s a quick list of the main ingredients:

• Boneless chicken
• Yogurt
• Red chili powder
• Ginger garlic paste
• Turmeric
• Cornflour or rice flour
• Curry leaves
• Green chilies

You can also add lemon juice, egg, or black pepper to enhance the flavor.

What is the 65 in Chicken 65?

That’s a fun question! Many people wonder why it’s called chicken 65. The truth is, there are a few stories. One popular story says it was first made in 1965 at a hotel in Chennai, India. Some say it was the 65th item on the menu. Others think it used 65 spices, but that might just be a tasty myth!

Whatever the reason, the name stuck and now chicken 65 is famous all over the world.

Is Chicken 65 Healthy or Not?

That depends on how you cook it. Traditional chicken 65 recipes are deep-fried, which means they are crunchy but also higher in fat. But don’t worry! You can make a healthier version by baking or air frying the chicken. You’ll still get the flavor, but with less oil.

Also, using lean chicken breast and skipping extra food color can make the dish even better for your body.

Can Chicken 65 Be Made Without Yogurt or Eggs?

Yes, absolutely. If you don’t want to use yogurt, you can try lemon juice or vinegar for marinating. If you want to skip eggs, just add a little more rice flour or cornflour to keep the coating crispy.

The best part of the chicken 65 recipe is how flexible it is. You can adjust it to fit your taste and needs.

Tips from Home Chefs

Even with a great recipe, small tips from everyday cooks can make a big difference. These little tricks help you cook smarter and tastier.

Top Tips for Getting Restaurant-Style Flavor at Home

Want that “wow” taste like you get in restaurants? Try these easy tips:

• Double fry the chicken for extra crunch. Fry once, cool it, and fry again.
• Use fresh ginger garlic paste instead of store-bought for a bold taste.
• Dry roast the curry leaves before adding them to the chicken. This boosts the aroma.
• Balance your spices by tasting the marinade before frying.

“I always double-fry my chicken 65. That’s the secret behind the crunch!”
– Meera, home cook and weekend food vlogger

These tips are simple but can really upgrade your homemade chicken 65 recipe.

Common Questions Home Cooks Ask

Here are a few extra questions that pop up often:

• Why is my chicken not crispy?
  The oil may be too cold or you added too much yogurt.
• Can I make it less spicy?
  Yes! Just reduce the red chili powder and skip green chilies in the tempering.
• Can I make it ahead of time?
  Sure, fry the chicken and store it. Add the tempering only when serving.

Remember, cooking is all about learning and trying. The more you cook, the better you get!

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