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Spicy Chicken 65/ How To Make Kerala Restaurant Style Chicken 65

Spicy Chicken 65/ How To Make Kerala Restaurant Style Chicken 65


Spicy Chicken 65/ How To Make Kerala Restaurant Style Chicken 65

Chicken 65 is fiery, crispy fried chicken bites, perfect for a cocktail party or a delicious snack. It is always a crowd-pleaser, and besides, there’s nothing like a deliciously spicy chicken fry. Sounds exciting, huh? Then check the recipe, it is super simple to make, and you can enjoy restaurant-style chicken 65 at home.

Chicken 65 is one of the easiest and tastiest of chicken fry dishes from South India and found on the menu of every South Indian eateries/ restaurant. It is a peculiar name for a chicken dish. You might wonder why the name Chicken 65? It seems like this is a mystery. Some sources suggest that it was the 65th item on the menu list. Another viable reason is that it was named after the year it was introduced in the hotel menu, in 1965 at the Buhari hotel in Chennai. But there is no doubt this delicious, flavorful chicken is an addictive starter and is a pure joy to indulge.

The chicken pieces are marinated in a spicy, tangy yogurt marinade, and are deep-fried to crispy golden brown perfection. The fried chicken is crispy on the outside and soft and succulent on the inside. The heat is from Kashmiri chili powder, and it also adds rich color. The fried chicken is coated, with a piquant sauce, flavored with ginger, garlic, curry leaves, green chilly, and chilly sauce.  It sparks up the flavor and makes the result even more enjoyable. Give this recipe a try, and let me know how it turned out for you. Enjoy!

 Chicken 65 is flavorful and aromatic, and marinade is the key to make perfect crispy fried chicken. The marinade consists of chilly powder, garam masala, ginger garlic paste, and yogurt/curd. Egg, rice flour, and cornflour binds the masala and helps to crisp things up. If you enjoy the kick of spice, adds more chilly powder or black pepper. The fried chicken is bursting with flavors of curry leaves and green chilies and adds a unique touch. 

Now coming to the sauce, you can add chilly garlic sauce and a little bit of ketchup. This chicken recipe is best as an appetizer or starter, but you can also serve it with pathiri, rice, in wraps, or with any flatbread along with crunchy salad veggies or sauteed onions.

Spicy Chicken 65/ How To Make Kerala Restaurant Style Chicken 65


Chicken boneless- 1 lb
Chili powder- 2 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/8 tsp
Garam masala- 1/2 tsp
Ginger garlic paste- 1 tbs
Cumin powder- 1/8 tsp
Yogurt- 2 tbs
Lemon juice- 1/2 tsp
Egg white- 1
Corn starch- 2 tbs
Rice flour or all purpose flour- 2 tbs
salt to taste
Oil for frying- 2 cup

For the sauce
Garlic sliced- 3 pods
Ginger finely chopped- 1 inch thick piece
Curry leaves- 2 springs
Green chilly- 3
Chilly powder- 1 tsp
Chilly garlic sauce- 2 tsp
Ketchup- 1 tsp 

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Cut chicken into bite-size pieces. You can use boneless or chicken with bone. Marinate the chicken with ginger-garlic paste, chili powder, cumin powder, turmeric, pepper powder, garam masala, salt, and yogurt. Let it marinate for at least one hour in the refrigerator. Just before frying,  add egg white, corn starch, rice flour, lemon juice, and mix well.
Heat oil in a pan and fry the marinated chicken in batches. Fry in medium flames for 6-8 minutes or till the chicken pieces is crispy and golden brown on both sides. Drain into paper towels and set aside.
In a pan, add a little oil and saute, sliced garlic chopped ginger, curry leaves, and green chilly till slightly crisp. Add chilly powder, chilly-garlic sauce, and ketchup and mix well. Add two to three tbs of water and mix till it all comes together. Add the fried chicken and coat well. Serve warm. Enjoy!


You might also like,

Kerala Chicken Fry
Butter Chicken/Murgh Makhani
Andhra Style Green Chilli Chicken
Chicken Ghee Roast
Chicken Onion Pakoda

Try it,

Hope you will all enjoy!

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