Chicken 65

Chicken 65

Believed to have originated in Chennai at the iconic Buhari Hotel in 1965, this fiery favourite has since travelled far and wide, becoming a staple across India and beyond.

Loved for its bold flavours and irresistible texture, Chicken 65 is the perfect balance of spice, tang and crunch.

This recipe begins with a flavour-packed marinade: A blend of ginger garlic paste, yoghurt, chopped ginger, deggi mirch and a medley of warming spices make up just some of the ingredients in this celebrated dish. Finished with fragrant curry leaves and chopped green chillies, every bite delivers that signature kick that makes Chicken 65 so unforgettable.

Crisp on the outside, juicy on the inside and layered with spice, it’s a dish that’s meant to be shared, savoured and talked about, even after it’s done.

SERVES 2

PREP TIME: 5 mins (+ marination time)
COOK TIME: 20 mins

METHOD

1. Cut the chicken into small bite-sized cubes.
2. Pat dry to ensure crispiness when the chicken is fried.
3. In a bowl, mix the ginger garlic paste, yoghurt, lemon juice, deggi mirch powder, salt, masala, turmeric and coriander powders and both rice flour and corn flour.
Optional: Add 1–2 tbsp water if needed to form a thick coating (not runny)
4. Add the chicken to the bowl and mix well so every piece is coated.
5. Marinate for minimum 30 minutes (we recommend between 2-4 hours whilst being refrigerated for best results)
6. Fry the chicken pieces in batches in oil heated to a medium-high temperature (around 170–180°C). Cook the chicken for 4-5 minutes until crispy and deep red.
7. In a separate pan heat 1 tbsp oil and add the curry leaves and sliced green chillies. Once lightly fried, add to the top of your chicken 65 and serve.