Tulo

Chicken 65 Recipe

Marinating in yogurt and ginger-garlic paste tenderizes the chicken while a mix of cornstarch and rice flour in the coating fries up thin and shatteringly crisp instead of doughy. A second fry drives off residual moisture so the crust stays crunchy even after it's tossed with the curry leaf tempering.

Prep
25 min
Cook
25 min
Total
50 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 1/2 tablespoons Kashmiri red chili powder
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon lemon juice
  • 1 large egg
  • 3 tablespoons cornstarch
  • 2 tablespoons rice flour
  • 3 cups neutral oil, for deep-frying
  • 20 leaves curry leaves
  • 3 chilies green chilies, slit lengthwise
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt

Nutrition per serving

Calories
1409
Protein
21g
Carbs
146g
Fat
87g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, half the chili powder, turmeric, lemon juice, and salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. 2Add the egg, cornstarch, and rice flour to the marinated chicken and mix until every piece is evenly coated in a thick, clingy batter.
  3. 3Heat the oil in a wok or deep pot to 325°F (165°C). Fry the chicken in small batches for 4-5 minutes, until pale golden and just cooked through. Don't crowd the pot, this drops the oil temperature and makes the coating greasy instead of crisp. Drain on a wire rack.USDA safe minimum for poultry: 165°F (74°C)
  4. 4Raise the oil temperature to 375°F (190°C). Fry the chicken again in batches for 1-2 minutes per batch, until deep golden brown and audibly crackling. Drain on a fresh rack or paper towels.
  5. 5In a small pan, heat 1 tablespoon of the frying oil over medium-high heat. Add the curry leaves (they will sputter, stand back) followed by the green chilies and garlic, and fry for 30 seconds until the curry leaves turn crisp and translucent.
  6. 6Add the remaining chili powder to the pan and stir for 10 seconds to bloom it in the hot oil, then immediately toss in the fried chicken. Toss everything together for 30-60 seconds so the chicken picks up the color and aroma, and serve at once.

Tips & variations

  • Kashmiri chili powder gives the deep red color without excessive heat; if using a hotter regular chili powder, cut the amount by about a third.
  • Boneless chicken thighs stay juicier through the double fry than breast meat, which can dry out and turn stringy.
  • For an extra-crisp, more traditional bar-style crust, add a tablespoon of thick tomato ketchup or a splash of red food coloring to the marinade, common in restaurant versions for extra color.
  • Swap the curry leaf tempering for a quick stir-fry of sliced onions and bell peppers for a version closer to Chicken Manchurian.

Storage & reheating

Chicken 65 is best eaten hot, straight from the second fry, since the crust softens as it sits. Refrigerate leftovers in an airtight container for up to 2 days and re-crisp in a 400°F (200°C) oven or air fryer for 5-7 minutes rather than microwaving, which turns the coating soggy.

Tips from the Tulo kitchen

  • Pat the chicken pieces dry with paper towels before marinating so the yogurt and spices cling instead of sliding off in the oil.
  • A thermometer clipped to the pot takes the guesswork out of the two fry temperatures; oil that's too cool on the first fry makes the chicken absorb grease instead of sealing.

FAQ

What does the '65' in Chicken 65 mean?

There's no confirmed origin, though common stories point to it being dish number 65 on a Chennai restaurant menu, chicken marinated for 65 days, or made with 65 chilies. None is definitively verified, but the double-fried, chili-red style is now standard regardless of the name's history.

Why fry the chicken twice?

The first fry at a lower temperature cooks the meat through gently; the second, hotter fry crisps and darkens the exterior. Frying once at high heat the whole time would burn the coating before the inside finishes cooking.

Can Chicken 65 be made without deep-frying?

Yes, though the texture changes. Toss the marinated, cornstarch-coated chicken in oil and air-fry at 400°F (200°C) for 16-18 minutes, flipping halfway, for a lighter version with a thinner, less shatter-crisp crust.

Is Chicken 65 very spicy?

It's moderately spicy as written, mostly from the chili powder and green chilies in the tempering. Reduce the green chilies to one, and use a milder chili powder, to tone it down significantly.

More recipes