Chicken 65 is one of the most popular South Indian snack and a starter recipe all across India. It is generally made using boneless chicken pieces marinated with some spices and deep fried.

The name ‘chicken 65’ is said to be named after various reasons. There are some who say that this particular starter snack emerged as a simple meal solution for Indian soldiers in 1965. There’s another reason that this dish was placed as the 65th item in the menu list, while some say it dish containing 65 chilies peppers devised by an enterprising hotelier, whatever the reason for the name is, it is definitely a lip-smacking snack.

Curry Leaves play a significant role in Chicken 65 giving the perfect taste and aroma that is usually associated with this dish. It can be made in the form of dry and gravy.

This recipe is dedicated to my sister Rachel who loved this dish, the first time I made it for her years ago. This recipe was given to me by my aunt but unfortunately, I misplaced it after making it few times, till a week ago I found it saved in one of my old flash drive.



1 kg bone in/boneless chicken pieces

1  beaten egg

1½ tbsp ginger garlic paste

3-4 tbsp Corn flour

Juice of ½ lemon

Salt to taste

For the Masala:

¼ tsp cumin seeds

¼ tsp turmeric powder

8-9 red kashmiri chilies (deseed it for a mild flavor)

1 cinnamon stick

4-5 cloves

A small ball of Tamarind

Other Ingredients:

2-3 tbsp oil

10-12 curry leaves

½ tsp very finely chopped ginger

½ tsp very finely chopped garlic

½ tsp sugar

salt – to taste

oil for deep frying



Grind jeera, red chilies, cinnamon stick, cloves, turmeric powder and tamarind with water to a paste consistency and set it aside.

In a mixing bowl, add chicken pieces, salt, ginger garlic paste, lemon juice, one egg, add corn flour into it. Mix up all the ingredients. And let it marinade in the refrigerator for at least half hour maximum 2 hours.

Heat oil in a wok for deep frying.

Deep fry the chicken pieces on all sides until they turn golden brown on all sides for about 10-15 minutes on medium flame.

Once all chicken pieces are fried, set it aside.


Heat 2-3 tbsp oil in a deep vessel or wok, Add fresh curry leaves and saute.

Then add finely chopped ginger, garlic and sugar into it and saute well.

Add the masala paste and salt as per taste and mix well

Tip : To make it gravy style add 1 cup of beaten yogurt into it.

Then add the deep fried chicken pieces into the gravy and toss it well till the chicken pieces get fully coated with the gravy. Cook for another a minute or two

Your Chicken 65 is ready to serve.. Enjoy it hot!


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Hi, I'm Doreen Ivy Fernandes, I love cooking and trying techniques to make cooking very easy, tasty and interesting. I would like my readers to use some of my easy ingredients and techniques to get inspired to cooking new and different cuisines which they normally would not try to cook. If you have any questions or comments and would like to contact me, you are always welcome to email me at

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