Chicken 65 Recipe – Authentic Indian Fried Chicken with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Chicken 65 Recipe – Authentic Indian Fried Chicken With Curry Leaves

Hey everyone! If you’re anything like me, you absolutely love a good piece of crispy, spicy fried chicken. But let’s be real, sometimes you want something with a little more…oomph. That’s where Chicken 65 comes in! This isn’t your average fried chicken; it’s a fiery, flavourful Indian appetizer that’s guaranteed to be a crowd-pleaser. I first made this for a friend’s birthday, and it disappeared in minutes! Let’s get cooking.

Why You’ll Love This Recipe

This Chicken 65 recipe is seriously addictive. It’s the perfect balance of spicy, savoury, and tangy, all wrapped up in a beautifully crispy coating. It’s surprisingly easy to make at home, and honestly, tastes even better than takeout. Plus, the aroma while it’s frying? Heavenly! You’ll be hooked after the first bite, I promise.

Ingredients

Here’s what you’ll need to make this amazing Chicken 65:

• 400 grams boneless chicken pieces (about 1.4 lbs)
• 3 tablespoons ginger-garlic paste
• 1 egg
• 8-10 curry leaves
• 1 packet Chings Chicken 65 Masala (approx. 50g)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Chings Chicken 65 Masala: This is the star of the show! It’s a pre-mixed spice blend that gives Chicken 65 its signature flavour. You can find it at most Indian grocery stores or online. Don’t skimp on this – it’s what makes it Chicken 65!
• Curry Leaves: These little guys add a beautiful, fragrant aroma and a unique flavour that you won’t find anywhere else. If you can find fresh curry leaves, definitely use those! They’re worth the trip to the Indian grocery store.
• Boneless Chicken: I prefer using boneless, skinless chicken breast for this recipe because it cooks quickly and stays nice and tender. But you can also use boneless thighs – just adjust the cooking time accordingly. Using boneless pieces is key for that perfect bite-sized snack!

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a mixing bowl, combine the boneless chicken pieces, ginger-garlic paste, egg, curry leaves, and the entire packet of Chings Chicken 65 masala.
2. Now, get in there with your hands (or a spoon!) and mix everything really well. You want to make sure the chicken is completely coated in that vibrant masala.
3. Cover the bowl and let the chicken marinate for about 10 minutes. This allows all those delicious flavours to really soak in. Trust me, this step is important!
4. Heat oil in a deep frying pan or kadai over medium heat. You want enough oil to fully submerge the chicken.
5. Carefully add the marinated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry on low-medium heat for about 8-10 minutes, or until golden brown and crispy.
6. Remove the fried chicken with a slotted spoon and place it on paper towels to drain any excess oil.

And that’s it! Seriously, it’s that easy.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
• Keep a close eye on the chicken while it’s frying. It can burn quickly!
• For extra crispy chicken, double fry it. Fry it once at a lower temperature, then again at a higher temperature.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Use a little less Chings Chicken 65 Masala.
  • Medium: Stick to the recipe as is.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli to the marinade. My friend, Priya, loves it extra spicy!
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Preheat your air fryer to 200°C (390°F). Place the marinated chicken in the air fryer basket in a single layer and cook for 12-15 minutes, flipping halfway through.
• Regional Variations – Chettinad Style: Add a teaspoon of Chettinad spice powder to the marinade for a more complex, aromatic flavour. My grandmother used to make it this way, and it’s incredible.

Serving Suggestions

Chicken 65 is best served hot and fresh! Here are a few ideas:

• With ketchup or your favourite dipping sauce.
• As an appetizer for a party.
• As a side dish with rice and dal.
• Wrapped in a roti or naan for a quick and easy meal.

Storage Instructions

Leftover Chicken 65 can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore its crispiness.

FAQs

Let’s answer some common questions:

• What is Chicken 65 and where does it originate? Chicken 65 is a popular Indian non-vegetarian dish originating from Tamil Nadu, South India. The “65” in the name is believed to refer to the number of chillies used in the marinade, though the exact origin is debated!
• Can I marinate the chicken for longer than 10 minutes? Yes, you can! Marinating for up to 30 minutes will allow the flavours to develop even further. Just don’t marinate for too long, or the chicken might become mushy.
• What is the best type of oil for deep frying Chicken 65? Vegetable oil, canola oil, or peanut oil are all good choices. They have a high smoke point and a neutral flavour.
• Can I use chicken thighs instead of boneless chicken breast? Absolutely! Chicken thighs will be more flavourful and stay juicier, but they will take a little longer to cook.
• How can I make this recipe gluten-free? Ensure the Chings Chicken 65 Masala is gluten-free. Some spice blends may contain wheat flour as a thickening agent.