• Nupur Bhattacharya

Chicken 65 recipe/Restaurant Style Chicken 65 recipe/Chennai style chicken 65/IndoChinese chicken 65

Updated: Jun 25

Chicken 65 is undoubtedly one of most popular Indian chicken appetizers and it deserves to be so! These crisp pieces of deep-fried chicken coated with flavorful South Indian spices is surely going to be a party pleaser. Here I am going to share 2 poplular restaurant style versions of chicken 65. One is the classic Chennai street-style chicken 65 and the other is an Indo-Chinese preparation of chicken 65. I bet you will love it 👍😊


Yield: 6-8 servings

Common marinade for both Chennai-Style and Indo-Chinese Style chicken 65

Chicken (boneless)...1 kg

Ginger garlic paste... 1 tbsp.

*Curry leaf powder or finely chopped curry leaves....1 tsp.

Kashmiri red chilli powder...2 tsp.

Normal red chilli powder...1 tsp.

Coriander powder...1 tsp.

Cumin powder...1/2 tsp.

Powdered black pepper...1/2 tsp.

Garam masala powder...1 tsp.


Red food color...a pinch (optional)

* In this recipe I used curry leaf powder which enhances the taste of the recipe a lot! Check out this link if you want to make some curry leaf powder in minutes!


Divide chicken into 2 (500g each)

Coating for Chennai-style chicken 65

(For 500g chicken)

Corn Starch...1 tbsp.

All purpose flour...1/2 tbsp.

Salt...to taste

Deep fry these for Chennai-Style chicken 65

Sliced green chillies...5-6

Curry leaves... 10-12

Coating for Indo-Chinese chicken 65

(For 500g chicken)

Corn Starch...1 tbsp.

Salt...a pinch

Sauce for Indo-Chinese chicken 65

Ginger garlic paste...1 tsp.

Curry leaves...10-12

Sliced green chillies...5-6

Soy sauce (low sodium)...1 tbsp.

Red chilli sauce...1 tbsp

White vinegar...1 tbsp.

Tomato ketchup...1 tbsp.

Coriander leaves (chopped)...2 tbsp.

  • Both the types of chicken 65 start with a common marinade

  • Add the ingredients mentioned to the chicken and let it marinate for at least one hour

  • Add one egg and coat well

  • Divide the chicken into two (500g each)

Chennai style chicken 65

  • Add salt to taste, 1 tablespoon cornstarch and half tablespoon of all-purpose flour or Maida

  • Coat the pieces well

  • Drizzle some oil and mix so the pieces don't stick to each other

  • Heat oil for deep frying on medium heat. Fry one piece to check for the temperature of the oil and for salt. Add more salt if needed and fry the rest of the pieces. This should take approximately 4 to 5 minutes

  • Add 10 to 12 curry leaves to the oil and fry till crisp. This should take a few seconds

  • Add sliced green chilies and fry for one minute

  • Add these to the chicken

  • Done!

Indo-Chinese Style Chicken 65

  • To the other half of the marinated chicken, add a pinch of salt, 1 tablespoon of cornstarch and coat well

  • Drizzle some oil and fry on medium heat. This should take approximately 4 to 5 minutes

  • Remove most of the oil and leave up to 2 tablespoons

  • To this add 10 to 12 curry leaves, 6 to 7 sliced green chilies, 1 teaspoon of ginger garlic paste and stir fry for 30 seconds

  • Lower the heat and add 1 tablespoon of white vinegar,1 tablespoon of low-sodium soy sauce (if you are using high sodium so sauce half tablespoon should be enough), 1 tablespoon of red chilli sauce and squeeze some tomato ketchup

  • stir fry for approx. 30 sec.

  • Add the fried chicken pieces and mix well till all the pieces are well coated with the sauce

  • Garnish with coriander leaves

  • Done!

Here is the video for the recipe! Check it out!

Hope you enjoyed these recipes!

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