Fiery deep-fried bites of boneless chicken marinated in chili, ginger, and garlic, then tossed with curry leaves and green chilies. A bright-red South Indian bar and restaurant snack, served with onion and lemon.
Said to originate at Hotel Buhari in Chennai in 1965, hence the name; a spicy deep-fried chicken entree now popular across India.
Crackling crisp on the outside, hot and juicy within, with a punchy hit of chili, garlic, and ginger. Curry leaves lend a savory, slightly citrusy crackle and the lemon brightens the heat. It is unapologetically spicy and impossible to stop eating.
A cornstarch-rice-flour coating fries into a glassy crust that stays crunchy even after tossing in sauce. Tempering curry leaves and chilies in hot oil releases their aromatic oils, which cling to the fried pieces for layered heat and fragrance.
Variations
Gobi 65 (cauliflower), paneer 65, egg 65, gravy-style Chicken 65
On the Palate
Where Chicken 65 sits in the Indian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 15 min
Cut boneless chicken into bite-size pieces.
- 25 min
Marinate with red chili, ginger-garlic paste, lemon juice, salt, and a little yogurt.
- 3120 min
Add cornstarch and rice flour to the marinade for a crisp coating; rest 1-2 hours.
- 412 min
Heat oil and deep-fry the chicken in batches until crisp and cooked through.
Watch outFry in batches so the oil stays hot; crowd the pan and the coating goes soft instead of shattering-crisp.
- 53 min
In a little hot oil, splutter curry leaves, slit green chilies, and minced garlic.
Watch outDrop the curry leaves and chilies into hot oil and wait for the crackle and burst of aroma — that's the flavor releasing; a second too long and they scorch.
- 62 min
Add a chili-yogurt or chili-paste sauce and let it sizzle.
- 73 min
Toss the fried chicken in the sauce until it coats and turns glossy red.
Watch outToss fast and serve — the crust stays glassy-crisp only for a minute once it hits the sauce.
- 82 min
Serve hot with sliced onion and lemon wedges.
