Chicken 65 is my version of a restaurant-style classic that’s bold, spicy, and seriously addictive. The chicken is double-coated for that extra crunch, then tossed in a flavorful yogurt-based sauce with curry leaves and green chillies, giving it that perfect balance of heat, tang, and aroma.

It’s a dish that works beautifully as an appetizer, side, or even a main with rice or naan. If you love crispy fried chicken with a punch of flavor, this one’s a must-try.

Why You’ll Love This Recipe

• Crispy & juicy: The chicken stays tender inside with a crunchy, well-seasoned coating.

• Bursting with flavor: The tempering of curry leaves, chillies, and garlic adds authentic depth.

• Restaurant-style at home: No complicated steps, just simple pantry ingredients and big flavor.

• Versatile: Works great for dinner, gatherings, or even meal prep with easy reheating.

Ingredients

For the Chicken Marinade

• 750g chicken breast, cut into cubes

• 2 tbsp yogurt

• 1 tsp Kashmiri red chilli powder

• 2 tsp garam masala

• 2 tsp cumin powder

• 2 tsp coriander powder

• ½ tsp turmeric powder

• 2 tsp salt

• 1 tsp red food color (optional)

• 1 tbsp ginger garlic paste

• 1 tbsp lemon juice

To Coat

• 1 egg

• ½ cup flour

• ¼ cup rice flour

• Oil for frying

For Tempering

• 2–3 garlic cloves, chopped

• 2 green chillies, sliced thick

• Handful of fresh curry leaves

For the Sauce Mixture

• 2 tbsp yogurt

• 2 tbsp sweet chilli sauce

• 3 tbsp tomato ketchup

• 1 tbsp soy sauce

• 2 tsp vinegar

• ¼ cup water

Instructions

Step 1: Marinate the Chicken

• In a bowl, combine chicken cubes with yogurt, chilli powder, garam masala, cumin, coriander, turmeric, salt, food color (if using), ginger garlic paste, and lemon juice.

• Mix well until all pieces are evenly coated.

• Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Coat and Fry

• Add egg, flour, and rice flour to the marinated chicken. Mix until every piece is well-coated, the mixture should cling to the chicken but not be too runny.

• Heat oil in a deep pan over medium heat.

• Fry the chicken in batches until golden and crispy, about 5–6 minutes per batch.

• Remove and place on paper towels to drain excess oil.

Step 3: Make the Sauce Base

• In a small bowl, whisk together yogurt, sweet chilli sauce, ketchup, soy sauce, vinegar, and water. Set aside.

Step 4: Temper the Aromatics

• In a clean pan, heat 1 tbsp oil.

• Add garlic, green chillies, and curry leaves and sauté for 30 seconds until fragrant.

Step 5: Toss Everything Together

• Pour in the prepared sauce mixture and cook for 1–2 minutes on medium heat until slightly thickened.

• Add the fried chicken and toss well so every piece is coated.

• Stir-fry for another minute until the sauce clings to the chicken beautifully.

Step 6: Serve

• Serve hot, garnished with a few extra curry leaves or a squeeze of lemon.

• It pairs perfectly with plain rice, garlic naan, or even on its own as a starter.

Chicken 65

This Chicken 65 is my version of a restaurant-style classic that’s bold, spicy, and seriously addictive.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 20 minutes mins

Course Main Course, Side Dish

Cuisine Fusion, Indian

Servings 4

Ingredients

  

1x2x3x

For the Chicken Marinade

• 750 g chicken breast cut into cubes
• 2 tbsp yogurt
• 1 tsp Kashmiri red chilli powder
• 2 tsp garam masala
• 2 tsp cumin powder
• 2 tsp coriander powder
• ½ tsp turmeric powder
• 2 tsp salt
• 1 tsp red food color optional
• 1 tbsp ginger garlic paste
• 1 tbsp lemon juice

To Coat

• 1 egg
• ½ cup flour
• ¼ cup rice flour
• Oil for frying

For Tempering

• 2 –3 garlic cloves chopped
• 2 green chillies sliced thick
• Handful of fresh curry leaves

For the Sauce Mixture

• 2 tbsp yogurt
• 2 tbsp sweet chilli sauce
• 3 tbsp tomato ketchup
• 1 tbsp soy sauce
• 2 tsp vinegar
• ¼ cup water

Instructions

 

• In a bowl, combine chicken cubes with yogurt, chilli powder, garam masala, cumin, coriander, turmeric, salt, food color (if using), ginger garlic paste, and lemon juice.
• Mix well until all pieces are evenly coated.
• Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
• Add egg, flour, and rice flour to the marinated chicken. Mix until every piece is well-coated, the mixture should cling to the chicken but not be too runny.
• Heat oil in a deep pan over medium heat.
• Fry the chicken in batches until golden and crispy, about 5–6 minutes per batch.
• Remove and place on paper towels to drain excess oil.
• In a small bowl, whisk together yogurt, sweet chilli sauce, ketchup, soy sauce, vinegar, and water. Set aside.
• In a clean pan, heat 1 tbsp oil.
• Add garlic, green chillies, and curry leaves and sauté for 30 seconds until fragrant.
• Pour in the prepared sauce mixture and cook for 1–2 minutes on medium heat until slightly thickened.
• Add the fried chicken and toss well so every piece is coated.
• Stir-fry for another minute until the sauce clings to the chicken beautifully.
• Serve hot, garnished with a few extra curry leaves or a squeeze of lemon.
• It pairs perfectly with plain rice, garlic naan, or even on its own as a starter.

Keyword chicken 65, crispy chicken, street food

Tried this recipe?Let us know how it was!

Frequently Asked Questions (FAQ)

Q. Can I use chicken thighs instead of breast?
Yes! Chicken thighs stay even juicier when fried, just adjust the cooking time slightly as they may take a minute or two longer.

Q. Do I need to add food color?
Not at all, it’s purely optional and only for that signature red Chicken 65 look. The flavor stays the same without it.

Q. Can I bake or air fry instead of deep frying?
Yes. You can air fry at 190°C (375°F) for 10–12 minutes or bake at 200°C (400°F) for 15–18 minutes, flipping halfway through.

Q. What can I serve this with?
It’s great with steamed basmati rice, lemon rice, naan, or even stuffed into wraps or rolls for a quick meal.