Medium

Chicken 65

Name: Chicken 65
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 500 g boneless chicken thighs, cut into bite-sized pieces; 1 tbsp ginger-garlic paste; 2 tbsp yogurt; 1 tbsp Kashmiri red chili powder; 0.5 tsp turmeric; 1 tsp garam masala; 2 tbsp cornstarch; 2 tbsp rice flour; 1 tbsp lemon juice; 1 tsp salt; Oil for deep frying; 10 curry leaves; 3 green chillies, slit; 4 cloves garlic, sliced

(289)

45 min4310 cal

By Chef Marco Deluca·Red Seal Certified Chef|April 5, 2024

Chicken 65 is a legendary South Indian appetizer featuring bite-sized chicken pieces marinated in a fiery blend of spices, deep-fried until crispy, then tossed with curry leaves, green chillies, and garlic. The result is an irresistibly crunchy, spicy, and aromatic dish that is one of the most popular bar snacks and restaurant starters in India. This recipe brings authentic Chicken 65 to your Canadian kitchen.

chicken-65indianappetizerspicyfried

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Season Generously

“Most home cooks under-season their chicken. I use about 1 teaspoon of kosher salt per pound of chicken, applied at least 30 minutes before cooking for the deepest flavour penetration.”

Nutrition Per Serving

310

Calories

28g

Protein

16g

Fat

14g

Carbs

Fiber1g

Sugar2g

Sodium590mg

Reviews

4.9 / 5 (289 reviews)

Jessica D.

Jun 18, 2025

My family loved this recipe. Will definitely make again!

Emily H.

Aug 27, 2025

The flavours are incredible. Restaurant quality at home!

Daniel L.

Dec 12, 2025

Great recipe! Even my picky kids loved it.

Lauren Q.

Jun 5, 2025

Absolutely delicious! The whole family devoured it.

Recipe at a Glance

Prep:

30 min

Cook:

15 min

Total:

45 min

Servings:

Difficulty:

Medium

Pro Tips

1Kashmiri chili powder gives colour without too much heat.
2Double-fry for extra crunch: fry once at 160°C, rest 5 minutes, then fry again at 190°C.
3Curry leaves are essential — don't skip them.

Variations

Bake at 220°C for a healthier version.
Add a splash of ketchup for restaurant-style Chicken 65.
Use boneless breast for leaner protein.

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience