Chicken 65

I was craving for something spicy to tingle my taste buds for Sunday lunch. That’s when I thought to make this easy chicken 65. Perfect, moist and spicy morsels of deep fried boneless chicken. The red colour, the beautiful red colour makes this dish so damn appetising. It’s best to use Kashmiri chilli powder for this recipe. this version of chilli powder is mildly spicy and renders a beautiful red colour to the dish! This dish is something you would find amongst the street vendors all the way up to the 5-star restaurants in Chennai. I am not sure how the name came about. Probably has some weird story to back it up. Anyways this happens to the most popular entree or snack ordered over time in Chennai.



Chicken 65


For the marinade:

  • 500 gms Boneless chicken thighs- 500gms cubed
  • 2 tsp Ginger paste
  • 2 tsp Garlic paste
  • 1 tbsp Kashmiri chilli powder
  • 1 tsp Freshly ground black pepper
  • 2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Garam masala
  • 1/4 tsp Cumin powder
  • 3 tbsp Corn flour
  • 1 Egg beaten
  • Salt
  • Oil to deep fry

To temper:

  • 1 tsp Ginger finely minced
  • 1 tsp Garlic finely minced
  • 2 sprigs Curry leaves
  • 2 Green chilli Split lengthwise


  1. Cut the chicken into bite-sized pieces.
  2. Combine the chicken with all the ingredients for the marinade except the oil and leave it refrigerated for 2 hrs.
  3. Heat some oil in a frying pan, and deep fry the chicken pieces until crispy and cooked through. This would take roughly between 5-8mins. Place them on a kitchen towel to drain the excess oil.
  4. In another pan, add a tsp of oil and then add in the minced garlic, ginger, chilli and curry leaves. Saute this for 3 to 4 mins on medium flame.
  5. Add the chicken pieces to this mixture and toss this well until well combined. Serve hot with raw onion and lemon slices!

%d bloggers like this: