CHICKEN 65 (Spicy deep fried chicken seasoned with garlic chilli)

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CHICKEN 65
(deep fried chicken dish seasoned with garlic chilli)

Chicken 65 is a legendary South Indian dish known for its vibrant red color, spicy kick, and irresistible crunch. Whether served as a zesty appetizer or a snack, this version uses a homemade chili-garlic glaze to ensure the chicken is bursting with flavor while maintaining its crispy texture.

Spicy South Indian Chicken 65

Crispy deep-fried chicken tossed in a pungent garlic-chili glaze with aromatic curry leaves.

The Ingredients

The Crispy Marination:

  • 500g (approx. 1 lb) Chicken (Boneless cubes or bone-in pieces)

  • 2 tbsp Corn Flour (for crunch)

  • 1 Egg (or egg white for a lighter coating)

  • 1 tbsp Ginger-Garlic paste

  • 1 tbsp Lemon Juice

  • 1 tsp Red Chili Powder (adjust to heat preference)

  • 1/2 tsp Turmeric Powder

  • 1/2 tsp Black Pepper Powder

  • Salt (to taste)

The Signature Chili-Garlic Paste:

  • 4 Dried Red Chilies (seeds removed)

  • 3 cloves Garlic

  • 1/2 tbsp Vinegar

  • 1/2 tsp Sugar

  • 15 ml Water (for blending)

The Tempering (Seasoning):

  • 2 medium Onions (sliced or wedged)

  • 1 sprig Fresh Curry Leaves

  • 1 tsp Cumin Seeds

  • 2 Green Chilies (slit)

  • Oil (for deep frying)

Preparation Steps

1. Prepare the Chili Base

In a blender, combine the deseeded dried chilies, garlic, vinegar, sugar, and a pinch of salt. Add 15 ml of water and blend into a smooth, vibrant red paste. Set this aside.

2. Marinate the Chicken

In a large bowl, coat the chicken with ginger-garlic paste, red chili powder, lemon juice, pepper, turmeric, and a little salt. Let it rest for 15 minutes to allow the spices to penetrate the meat.

3. Coat for Frying

Just before frying, add the egg and sprinkle the corn flour over the marinated chicken. Mix thoroughly until every piece is evenly coated in a thick, sticky batter.

4. The Deep Fry

Heat oil in a deep pan until hot, then reduce to medium. Fry the chicken in batches until golden brown and fully cooked. Drain on paper towels and set aside.

5. Sauté the Aromatics

In a separate wok or pan, heat 1–2 tablespoons of oil. Add the cumin seeds, curry leaves, slit chilies, and a bit of chopped garlic. Sauté until they become fragrant and crisp.

6. The Glaze and Finish

Pour the prepared chili-garlic paste into the pan and let it bubble for a minute. Add the fried chicken pieces and toss vigorously over medium heat. Stir-fry until the raw aroma of the paste disappears and it forms a dry, spicy coating over the chicken.

Serving Suggestion

Serve your Chicken 65 hot, garnished with fresh onion wedges and an extra squeeze of lemon for that classic street-food finish.

Chef's Tip

  • The Color: To get that signature bright red look without using artificial food coloring, use Kashmiri Red Chili Powder in your marinade and paste—it provides a deep red hue with a milder heat.

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