Hot & Spicy Chicken 65 Recipe

Wash the 2 kg curry-cut chicken pieces thoroughly under cold running water. Drain completely and pat dry using a clean kitchen cloth or paper towels. Making sure the chicken is as dry as possible is very important — excess moisture will prevent the marinade from sticking properly and can cause oil spluttering during frying.

In a large mixing bowl, combine red chilli powder, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, black pepper powder, ginger paste, garlic paste, lemon juice, thick yogurt, salt, and red food colour if using. Mix all these ingredients together into a smooth, thick marinade paste.

Add the dried chicken pieces into the marinade bowl. Using your hands, mix and coat every piece of chicken thoroughly with the marinade, making sure the spices get into all the cuts and crevices of the bone-in pieces. Cover the bowl with cling wrap or a plate and let the chicken marinate for a minimum of 1 hour. For best results, marinate overnight in the refrigerator.

When you are ready to fry, add rice flour, corn flour, all-purpose flour, and one egg to the marinated chicken. Mix everything together well with your hands until the chicken pieces are evenly coated with a thick, clingy batter. This flour and egg coating is what gives Chicken 65 its signature crispy outer layer. If the mixture feels too thick, add a tablespoon of water to loosen it slightly.

Heat oil in a deep, heavy-bottomed kadai or wok over medium-high heat. To test if the oil is ready, drop a tiny bit of batter into the oil — it should rise to the surface immediately and sizzle vigorously. The ideal frying temperature is around 170–180°C. Too cool and the chicken will absorb oil; too hot and the outside will burn before the inside cooks through.

Carefully slide in the marinated chicken pieces into the hot oil in small batches of 5 to 6 pieces at a time. Do not overcrowd the kadai as this drops the oil temperature and makes the chicken soggy instead of crispy. Fry on medium-high heat for about 8 to 10 minutes, turning the pieces occasionally, until the chicken is cooked through and the coating turns a deep reddish-golden colour.

Remove the fried chicken pieces using a slotted spoon and place them on a plate lined with kitchen paper towels to drain excess oil. For an extra crispy texture, you can fry the chicken a second time — return the drained pieces to the hot oil for another 2 to 3 minutes on high heat. This double frying technique makes the outer crust incredibly crunchy and gives a restaurant-style finish.

For the final tempering, heat 2 tablespoons of oil in a separate wide pan over high heat. Add curry leaves and let them splutter. Add slit green chillies and dry red chillies and fry for 30 seconds. Add the sliced onions and toss on high heat for 2 minutes until they soften slightly but still retain a little crunch. This aromatic tempering adds a beautiful fragrance to the finished dish.

Add all the fried chicken pieces into the pan with the tempered ingredients. Toss everything together on high heat for 1 to 2 minutes so the chicken is well coated with the curry leaf and chilli tempering. Taste and adjust salt if needed. Turn off the heat and squeeze a generous amount of fresh lemon juice over the top for that bright, tangy finishing touch.

Transfer the hot and spicy Chicken 65 onto a serving platter. Garnish with fresh curry leaves, extra lemon wedges, and sliced onion rings on the side. Serve immediately as a starter or snack while it is still hot and crispy. This dish pairs wonderfully with mint chutney or as a side dish alongside rice and rasam for a complete Tamil meal.