Chicken 65
Chicken 65 cooks grams chicken bone-in chicken)) with tablespoon ginger garlic paste for a savory main dish that stays tender and flavorful.
About This Recipe
Chicken 65 starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
Ingredients
- ✓600 grams (1.3 lbs) chicken ((or 1 kg (2 lbs) bone-in chicken))
- ✓1 tablespoon ginger garlic paste
- ✓⅓ teaspoon salt
- ✓1½ teaspoon Kashmiri red chili powder ((reduce for low heat))
- ✓¼ teaspoon turmeric
- ✓1 teaspoon garam masala ((or ½ tsp garam masala, ¾ tsp coriander powder, ¼ tsp cumin powder))
- ✓2 sprigs curry leaves ((finely chopped))
- ✓4 tablespoons curd ((plain yogurt, refer notes))
- ✓1 teaspoon lemon juice
- ✓4 tablespoons cornstarch ((white corn flour))
- ✓2 tablespoons rice flour ((or all-purpose flour))
- ✓1 egg white ((or 2 ½ tablespoons curd, refer notes))
- ✓1½ cups Oil ((for deep frying))
- ✓2 sprigs Curry leaves ((rinse & pat dry completely))
- ✓4 to 6 green chilies ((slit, seeded & pat dry))
- ✓1 tablespoon chopped garlic ((2 large cloves))
- ✓½ to 1 tablespoon garlic paste ((or crushed, read my notes))
- ✓2 teaspoons Kashmiri red chili powder
- ✓½ teaspoon sugar
- ✓1 teaspoon lemon juice or vinegar (optional, or 4 tablespoons thick yogurt) ((avoid sour curd))
- ✓2 tablespoons water (leave out if using yogurt to temper)
- ✓¼ teaspoon salt ((adjust to taste))
- ✓½ teaspoons ground black pepper ((optional, for extra heat))
Ingredient Notes
- Poultry: Use pieces close in size so they cook evenly and stay juicy.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Cut the chicken to approximately 1 by 1 inch pieces. Try to keep the sizes as uniform as possible, this helps in getting all the pieces fried evenly. To a large mixing bowl, add chicken, salt, turmeric, red chilli powder, garam masala, ginger garlic paste, lemon juice, yogurt and finely chopped curry leaves.
- 2
Mix well and cover. Marinate for a minimum of 1 hour. You can refrigerate for upto to 36 hours. Prepare all the ingredients to temper before frying the chicken. Pat dry the curry leaves and deseeded green chilies. Keep them aside.
- 3
To a small bowl add the crushed garlic paste, red chili powder, sugar & lemon/ vinegar/ yogurt (optional). If not using yogurt pour water. Mix together to get a thick paste. Keep this aside. On a medium flame, heat oi in a heavy bottom deep pan for frying. While the oil heats up, add cornstarch, rice flour and egg white to the marinated chicken.
- 4
Mix well to coat the chicken well with flour and eggs or yogurt. The coating should be moist and not runny or too dry. If it is too dry, you may splash some water and mix well. Test if the oil is hot enough by dropping a pinch of batter in the hot oil. It must come up immediately without becoming brown. If it sinks and remains there, it means the oil is not hot enough yet.
- 5
When the oil is hot enough, gently drop the chicken pieces into the oil. Do not crowd the pan. Do not disturb the chicken pieces for 2 minutes. Stir and let them cook on a medium heat until crisp and golden. Reduce the heat slightly and let them fry the last 1 minute until deep golden & really crisp.
- 6
Remove them to a steel colander and continue to fry them in batches. Once you are done with the chicken, reduce the flame to lowest and place 2 sprigs of curry leaves on a skimmer or strainer ladle and gently lower to the hot oil. Fry the curry leaves until crisp. Remove to the colander.
- 7
Place your slit and deseeded green chilies on the strainer ladle and lower it to the hot oil. Fry them until blistered. Turn off the heat. Toss all of these and serve this Chennai style Chicken 65 immediately or go ahead with the tempering below. To Bake in the oven, preheat the oven to 200 C or 390 F for at least 15 mins. Place the chicken pieces on a tray lined with parchment paper or foil. Bake for 35 to 40 mins, flipping after 20 mins. When the chicken is almost done, Place the curry leaves and slit green chilies. Broil for 2 mins. Adjust the baking time as every oven is different.
- 8
Place the chicken on an air fryer parchment paper (perforated parchment paper). Air fry at 375 F or 180 C for 8 minutes, flip them and air fry for another 3 to 4 mins depending on how dry or crispy you want it. Place the sprig of curry leaves and slit green chilies and air fry for 2 more mins. Adjust the timings a bit as every air fryer is different. Pour 2 tablespoons oil to wok. You can use fresh oil or use the same fried chicken oil. When the oil turns hot, add chopped garlic, 5 to 6 curry leaves and 2 slit green chilies. Stir fry until the curry leaves turn crisp, do not brown the garlic.
- 9
Slide the curry leaves and the chilies to a side in the wok. Lower the heat completely and pour the chilli garlic paste, 2 tablespoons water and salt. Mix well and let it cook on a medium heat until all of the water evaporates.
- 10
Taste test the fried chicken and the sauce too. Adjust your sauce to your liking, by adding more salt or red chilli to your taste.
- 11
Once it is done, you should have a thick oily chilli sauce in the wok. Add the fried chicken (set aside the previously deep fried curry leaves and green chilies for garnish).
- 12
Turn off and Toss well to coat the chicken with the tempering. Garnish chicken 65 with crunchy curry leaves and green chilies. Squeeze some lemon juice and serve with fresh cut raw onions.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Chicken 65
Serve Chicken 65 with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Chicken 65 ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 531 kcal
- Carbohydrates: 17 g
- Cholesterol: 111 mg
- Fiber: 3 g
- Protein: 30 g
- Sodium: 646 mg
- Sugar: 3 g
- Fat: 37 g
- Saturated Fat: 7 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g