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This fiery Chicken 65 has been my secret weapon for impressing dinner guests for years. The bold, saucy red dish with its crispy exterior and tender interior delivers an authentic restaurant experience right in your kitchen, transforming ordinary chicken into something truly extraordinary.
I first made this during a spontaneous dinner party when I wanted something beyond the usual curries. The vibrant red chicken pieces disappeared within minutes, with friends requesting the recipe before they even left my home.
Ingredients
- Boneless chicken breast. Select firm, fresh chicken with no discoloration. The baking soda in the marinade ensures tenderness even with leaner breast meat.
- Red chili powder. Provides the signature fiery color and heat. Choose Kashmiri for milder flavor with vibrant color.
- Corn starch and all purpose flour. Creates the perfect crispy coating that seals in moisture while frying.
- South Asian chili garlic sauce. The heart of the dish's flavor profile. National or Mitchell's brands offer authentic taste with balanced sweetness and heat.
- Fresh curry leaves. These aromatic leaves add an irreplaceable citrusy, nutty flavor dimension.
- Yogurt. Adds creaminess and tangy contrast to the spice. Use whole milk yogurt for richness.
- Food coloring. Delivers the iconic bright red appearance. Deep orange or red powder works best.
Step-by-Step Instructions
- Marinate the Chicken
- Thoroughly coat cubed chicken with chili powder, black pepper, salt and baking soda. This step tenderizes the meat and builds the foundation of flavor. Whisk in the egg to create a binding layer before adding cornstarch and flour. The mixture should be thick enough to coat each piece but not clumpy. If too dry, add the tablespoon of water to achieve the right consistency.
- Fry to Perfection
- Heat oil to exactly 325350°F for optimal results. Too cool and the chicken becomes dry and oil soaked. Too hot and you risk a golden exterior with raw interior. Lower each piece individually with tongs to prevent clumping and splashing. Keep the pieces moving with gentle turning for even browning. The ideal piece has a light golden exterior that crunches slightly when touched.
- Create the Aromatic Base
- This step builds the flavor foundation. Heat oil until it shimmers before adding cumin seeds, which should sizzle on contact. Add sliced garlic and chilies, stirring constantly to prevent burning. The garlic should turn golden brown, not dark brown. Deglazing with water prevents scorching while concentrating flavors.
- Develop the Sauce
- Incorporate ginger paste, garlic paste, and curry leaves, allowing their aromas to bloom fully. The distinctive curry leaf scent should become pronounced. Next, add the chili garlic sauce and yogurt, cooking until the raw flavor disappears and the oil begins to separate slightly at the edges. This concentration creates the intense flavor signature of authentic Chicken 65.
- Bring It All Together
- Introduce the colored water to achieve that iconic deep red color, then gently fold in the fried chicken pieces. Allow everything to simmer just long enough for the sauce to coat and penetrate the chicken without making it soggy. The finished dish should have chicken pieces glistening with sauce but still maintaining their texture.
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The curry leaves are truly the unsung hero of this recipe. Many people skip them thinking theyre optional, but they provide that unmistakable restaurant quality that elevates this dish beyond ordinary spicy chicken. My family tradition involves fighting over who gets the crispy bits of curry leaves that fall to the bottom of the serving dish.
The Marinade Magic
The combination of cornstarch, flour and egg creates the perfect coating that remains crispy even after being tossed in sauce. The baking soda is crucial as it breaks down protein fibers, ensuring tender chicken regardless of cooking time. Allow at least 15 minutes of marination, but if you can plan ahead, 2 hours in the refrigerator intensifies flavor penetration significantly.
Serving Suggestions
Chicken 65 traditionally shines as an appetizer alongside cold beverages, particularly beer or yogurt-based drinks like lassi. For a complete meal, serve with plain basmati rice and cooling raita. The contrast between the fiery chicken and simple sides creates perfect balance. Add sliced onions and lemon wedges on the side for guests to customize their heat level and brightness.
Making It Ahead
If preparing for a party, you can fry the chicken up to 8 hours ahead and store covered at room temperature. Make the sauce separately and refrigerate. When ready to serve, gently reheat the sauce, then toss with chicken just before serving. This actually improves the flavor as the spices have time to develop complexity. To refresh the chicken, you can briefly place it in a 350°F oven for 3-4 minutes before combining with sauce.
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Commonly Asked Questions
- → Why is it called Chicken 65?
While there are several theories, the most popular is that it was item number 65 on the menu of a famous hotel in Chennai, India. Others suggest it was created in 1965, contained 65 spices, or was made from 65-day-old chickens. Regardless of origin, it's now a beloved spicy chicken dish in South Asian cuisine.
- → Can I make Chicken 65 less spicy?
Yes! To reduce the heat level, use Kashmiri chili powder instead of regular red chili powder, deseed all green chilies, reduce the amount of chili garlic sauce, and omit some or all of the dried red chilies in the tarka. You can also increase the yogurt proportion for more creaminess to balance the heat.
- → Can I make Chicken 65 without deep frying?
Absolutely! The air fryer instructions included in the recipe work surprisingly well. Preheat your air fryer to 400°F, arrange the marinated chicken pieces in a single layer, spray with cooking oil, and air fry for about 10 minutes until golden brown. Then proceed with the sauce as directed.
- → What can I substitute for curry leaves?
Curry leaves have a unique flavor that's difficult to replicate exactly. If unavailable, you could use a combination of lime zest and basil for a different but pleasant flavor profile. Alternatively, you can omit them entirely - the dish will still be delicious, just missing that distinctive curry leaf aroma.
- → What's the best way to serve Chicken 65?
Chicken 65 is versatile! Serve it as an appetizer with lemon wedges and sliced onions, as a side dish with naan or paratha, or as a main course with basmati rice. It's also excellent in wraps or sandwiches with some yogurt-based sauce and fresh vegetables.
- → Can I prepare any elements ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance (stored in the refrigerator). For best results, fry the chicken just before serving, but if needed, you can fry the chicken 2-3 hours ahead and then quickly reheat it when making the sauce. The sauce itself can be prepared an hour ahead and reheated before adding the chicken.