Every time we eat at an Indian restaurant, my kids go straight for the butter chicken. Me? I'm ordering chicken 65 every single time without fail. Crispy fried chicken coated in a spicy, tangy, aromatic sauce with curry leaves and dried chilies, it's one of those dishes that's hard to stop eating. I finally got around to making it at home and honestly, it's not a hard recipe at all.
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My co-worker brought me a big bunch of curry leaves, and after using some for my Singapore cereal shrimp, I had plenty left. Chicken 65 was the move. One pound of chicken thighs, a quick yogurt marinade, a hot wok, and you've got something that tastes like your favorite Indian restaurant made it in your kitchen.
If you love bold, spicy chicken dishes, you might also want to try my Thai basil chicken next time you're in the mood for something quick and aromatic. Same energy, different flavor profile.
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What Is Chicken 65?
Chicken 65 is a South Indian fried chicken dish that originated in Chennai. Small pieces of chicken are marinated in yogurt and spices, coated in cornstarch, deep fried until crispy, then tossed in a quick stir-fry with ginger, garlic, curry leaves, and chilies. It's served as an appetizer or a side with rice or naan.
Nobody agrees on where the name comes from. Some say it was the 65th dish on a restaurant menu. Others say it refers to the number of chilies in the original recipe. The most popular story is that it was created in 1965 at a hotel in Chennai. Whatever the origin, the dish is a classic and it's worth knowing.
Why You'll Love This Recipe
- Ready in about 30 minutes - Marinate, fry, toss, done.
- Crispy on the outside, juicy inside - Chicken thighs and cornstarch coating make sure of it.
- Bold flavor without being complicated - The marinade and the wok finish do all the heavy lifting.
- Uses ingredients you can find at an Asian grocery store - Kashmiri chili powder and curry leaves are easy to source.
- Better than takeout - And you control the heat level.
Ingredients
Here's what you'll need:
- Chicken thighs: One pound, cut into bite-size pieces. Thighs stay juicy through the deep fry and the second toss in the wok. Breast meat can dry out, so stick with thighs here.
- Kashmiri chili powder: This is what gives chicken 65 its signature deep red color. It's milder than regular chili powder, more about color and gentle warmth than fire. You'll use it in both the marinade and the wok sauce. Find it at any Indian or South Asian grocery store.
- Cornstarch: This is your coating, not flour. Cornstarch fries up lighter and crispier and holds up better when you toss the chicken in the sauce at the end.
- Curry leaves: Fresh curry leaves are worth tracking down. They have a citrusy, slightly nutty aroma that you genuinely can't replicate with anything else. Check your local Indian or Filipino grocery store, or ask a generous co-worker.
- Full-fat yogurt: This is the base of the marinade. It tenderizes the chicken and helps the spices cling. Don't use low-fat here. You want the fat content to work for you.
- Dried or fresh chilies: Either works. Dried chilies add more of a slow heat and a slightly smoky depth. Fresh red or green chilies are brighter and sharper. Use what you have.
See recipe card for quantities.
How To Make Chicken 65
- Marinate the chicken - In a bowl, combine the yogurt, garam masala, Kashmiri chili powder, lemon juice, sugar, salt, and black pepper. Add the chicken pieces and toss until every piece is well coated. Let it marinate for at least 30 minutes. An hour is better if you have time. You can do this the night before and keep it in the fridge.
- Coat in cornstarch - When you're ready to fry, spread the cornstarch on a plate. Take each piece of marinated chicken and press it into the cornstarch, coating all sides. Tap off any excess. You want a light, even coat, not a thick crust.
- Deep fry until crispy - Heat enough canola oil in a wok over medium-high heat for deep frying. Working in batches so you don't crowd the pan, fry the chicken pieces until golden brown and crispy, about 5 to 6 minutes. Transfer to a wire rack or paper towel-lined tray and let the oil drain. Don't stack them or they'll steam each other and lose the crunch. For other recipes where getting that crispy coating right really matters, my Japanese chicken karaage uses a similar technique and it's a good one to have in your back pocket.
- Build the wok sauce - Pour out most of the oil from the wok, leaving about 2 tablespoons. Turn the heat to medium-high. Add the minced ginger, minced garlic, dried or fresh chilies, and curry leaves. Stir and cook for about 30 to 45 seconds until everything is aromatic and fragrant. The curry leaves will sizzle and pop when they hit the oil.
- Toss - Add the ketchup and stir to combine with the aromatics. Add the fried chicken back into the wok and toss quickly to coat every piece. This step takes about a minute. You're not cooking the chicken again, just glazing it.
- Serve - Serve immediately with red onion rings, cucumber slices, and lemon wedges on the side.
Rose's Top Tips
- Don't skip the marinade time. Thirty minutes is the minimum. The yogurt needs time to work into the chicken and the spices need time to bloom. If you marinate overnight, the flavor is noticeably deeper.
- Fry in batches. Crowding the wok drops the oil temperature and the chicken steams instead of fries. You want each piece to have space. Two or three batches for one pound of chicken is about right.
- Tap off the extra cornstarch. Too much coating and you get a gummy, thick crust. A light even coat is what crisps up properly.
- Keep the wok hot for the final toss. The whole wok finish takes about a minute. If your heat is too low, the sauce turns watery instead of clinging to the chicken.
- Serve it right away. Chicken 65 is best the moment it comes off the wok. The crunch starts to fade after about 10 minutes. If you're making it for guests, fry the chicken ahead and do the wok finish right before serving.
Variations
Make it spicier: Add more dried chilies or a pinch of regular chili powder to the marinade. You can also add fresh green chilies to the wok along with the dried ones.
Vegetarian version: Use paneer cubes or cauliflower florets in place of chicken. Keep the marinade and coating the same.
Air fryer option: Spray the coated chicken with oil and air fry at 400°F for 15 to 18 minutes, flipping halfway. Then do the wok finish on the stovetop. It won't be quite as crispy as deep fried but it works.
Dry version: Skip the ketchup for a drier finish. Just toss the fried chicken with the aromatics and a splash of lemon juice. More like a bar snack, less saucy.
What to Serve With Chicken 65
Chicken 65 is traditionally served as an appetizer, but you can absolutely make it a full meal.
- Steamed basmati rice or garlic naan
- Sliced cucumber, red onion rings, and lemon wedges (classic with this dish)
- A simple raita (yogurt dip) to cool things down
- Plain steamed rice if you want to keep it simple
If you're building a bigger spread, check out more Asian recipes that go well alongside something like this.
Storage
Store leftover chicken 65 in an airtight container in the fridge for up to 3 days. The crispiness will fade as it sits, which is normal.
To reheat and get some of the crunch back, use an air fryer or a hot oven at 375°F for 8 to 10 minutes. Avoid the microwave if you can. It makes the coating soft.
The wok-tossed chicken doesn't freeze as well, but you can freeze the plain fried pieces before the sauce step for up to a month. Thaw, reheat in the oven or air fryer, then do the wok finish fresh.
Recipe FAQs
It's crispy, spicy, tangy, and aromatic all at once. The yogurt marinade keeps the inside juicy, the cornstarch coating crisps up on the outside, and the curry leaves and chilies in the wok finish add a fragrance that really sets it apart from regular fried chicken.
You can, but thighs are better for this recipe. They stay juicy through the frying and the second toss in the wok. Breast meat can dry out, especially when deep fried.
Any Indian grocery store will have it. Some larger Asian grocery stores carry it too. Online is always an option. It's worth having in your pantry since it shows up in a lot of Indian recipes.
You can pan fry in about an inch of oil, turning the pieces halfway through. The results are slightly less even but still good. Deep frying gives you a more consistent crust all around.
Yes. You can marinate the chicken for up to 24 hours in the fridge. The longer it sits, the more the spices get into the meat.
It adds a color, slight sweetness and a mild tanginess to the wok sauce that balances the heat from the chilies. It's a small amount but it makes a difference. Don't skip it.
More Recipes You'll Love
- Quick and Easy Soy Garlic Chicken
- Singapore Cereal Shrimp
- Thai Basil Chicken and Mushroom
- Japanese Chicken Karaage
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Easy Chicken 65
Equipment
- 1 skillet or wok
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- Canola oil for deep frying
- 1 cup cornstarch
- 4 sprigs curry leaves leaves removed
- 2 teaspoons minced ginger
- 3 garlic cloves minced
- 4 dried chilies or fresh red/green chilies
- 1 teaspoon Kashmiri chili powder
- 2 tablespoons ketchup
Marinade
- 2 tablespoons full-fat yogurt
- 1 tablespoon garam masala
- 2 tablespoons lemon juice
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Red onion rings
- Cucumber slices
- Lemon wedges
Instructions
- In a bowl, mix yogurt, garam masala, lemon juice, Kashmiri chili powder, sugar, salt, and black pepper.1 teaspoon Kashmiri chili powder, 2 tablespoons full-fat yogurt, 1 tablespoon garam masala, 2 tablespoons lemon juice, 1 teaspoon sugar, 1 teaspoon salt, ¼ teaspoon black pepper
- Add chicken and toss until coated. Marinate for at least 30 minutes.1 pound boneless skinless chicken thighs
- Add cornstarch to a plate. Coat chicken pieces, shaking off excess.1 cup cornstarch
- Heat canola oil in a wok or deep pan. Fry chicken in batches until golden, crispy, and cooked through. Transfer to a rack or paper towel-lined plate.Canola oil
- Remove most of the oil, leaving about 2 tablespoons in the wok.
- Add ginger, garlic, chilies, and curry leaves. Stir-fry until fragrant.4 sprigs curry leaves, 2 teaspoons minced ginger, 4 dried chilies or fresh red/green chilies, 3 garlic cloves
- Add Kashmiri chili powder and ketchup. Stir quickly to make a glossy sauce.1 tablespoon Kashmiri chili powder, 2 tablespoons ketchup
- Add fried chicken back to the wok and toss until coated.
- Serve hot with lemon wedges, cucumber, and red onion rings.Red onion rings, Cucumber slices, Lemon wedges
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Notes
- Use chicken thighs if possible. They stay juicier than chicken breast, especially after frying and tossing in the sauce.
- Marinate for at least 30 minutes. If you have extra time, 1 hour or overnight gives the chicken even better flavor.
- Tap off extra cornstarch. Too much coating can turn thick or gummy instead of light and crispy.
- Fry in batches. Do not overcrowd the wok or pan, or the chicken will steam instead of crisp.
- Use a wire rack if you have one. It keeps the fried chicken crispy while the extra oil drains.
- Fresh curry leaves are worth it. They add the signature aroma and flavor that makes Chicken 65 taste restaurant-style.
- Kashmiri chili powder adds color, not just heat. It gives the chicken that deep red color without making it too spicy.
- Toss quickly at the end. The chicken is already cooked, so you only need about 1 minute to coat it in the sauce.
- Serve right away. Chicken 65 tastes best hot and crispy straight from the wok.
- Adjust the spice level. Add more chilies if you like it hotter, or use fewer chilies for a milder version.
