Chicken 65 Recipe: Crispy, Spicy and Restaurant-Style

🍗 That first bite of crispy Chicken 65—crunchy outside, juicy inside, with curry leaves and chilli hitting you with that irresistible aroma. 🤤🔥

It's the kind of starter you order “just for the table” and somehow end up finishing yourself!

The good news? You can get that restaurant-style crunch and flavour at home without making the recipe complicated.

🕒 Prep Time: 20 mins

🔥 Cook Time: 25 mins

👨👩👧👦 Serves: 3–4

⭐ Difficulty: Easy–Medium

🛒 Ingredients

For the Chicken

• 500 g boneless chicken, bite-sized
• ½ cup thick curd
• 2 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp lemon juice
• Salt to taste

For the Crispy Coating

• ¼ cup rice flour
• 2 tbsp cornflour
• 2 tbsp maida
• 1 tsp red chilli powder
• Salt to taste

For the Final Toss

• 3 tbsp oil
• 1 tbsp finely chopped garlic
• 8–10 curry leaves
• 2–3 green chillies
• 1 tsp red chilli powder
• ½ tsp garam masala
• 1 tsp lemon juice

👨🍳 Let's Make It

1. Marinate the Chicken

Mix the chicken with curd, ginger-garlic paste, spices, lemon juice and salt. Coat everything well and refrigerate for at least 30 minutes.

2. Get That Crunch

Mix rice flour, cornflour, maida, chilli powder and salt. Add it to the marinated chicken and mix until every piece has a good coating.

3. Fry Until Crispy 🔥

Heat oil in a deep pan and fry the chicken in small batches over medium heat until golden and cooked through.

Don't overcrowd the pan—otherwise your Chicken 65 can turn soft instead of crispy.

4. Make the Flavour Base

Heat 3 tbsp oil in a pan. Add garlic, curry leaves and green chillies. Sauté until wonderfully fragrant.

5. Toss It Up

Add the fried chicken, chilli powder and garam masala. Toss on high heat for 1–2 minutes so every piece gets coated with that spicy, aromatic masala.

6. Serve Hot ❤️

Finish with lemon juice and serve immediately with onion rings, mint chutney and lemon wedges.

💡 Chef's Secret

Want extra-crispy Chicken 65?

Try the double-fry method: fry the chicken once over medium heat, let it rest for a few minutes, then fry it again briefly over high heat.

That second fry gives you the satisfying crunch you expect from a restaurant. 🔥

👨🍳 Crispy. Spicy. Addictive.

Make it once, and you might stop ordering Chicken 65 for takeout! 😄