Chicken 65 dry recipe is a keeper, and this must-try appetizer is a staple on most Indian restaurant menus. This bold, spicy dish has a fan following, and if you're curious about its quirky name, you'll find plenty of amusing stories online. Recreating this restaurant-style favorite at home is not only satisfying but also surprisingly easy. If you haven't tried it yet, this recipe deserves a spot in your kitchen!
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Why do you love this?
- Bold, Irresistible Flavor: Deep-fried chicken tossed in a unique blend of spices and sauces-it's crispy, fiery, and packed with flavor in every bite.
- Versatile Pairing: It pairs perfectly with fried rice, noodles, or even as a side to a simple dal-chawal meal.
- Perfect Appetizer: Chicken 65 shines as a starter-spicy, bite-sized, and utterly addictive.
- Party Favorite: Easy to prepare in batches, it's an instant crowd-pleaser at parties, gatherings, or weekend get-togethers.
Ingredients for Chicken 65
- Boneless, cut into bite-sized pieces
- Yogurt, Ginger garlic paste, Egg
- Lemon juice, Coriander leaves, Curry leaves
- Spices like coriander powder, pepper powder, cumin powder, garam masala, red chili powder, tandoori, or chicken 65 masala powder
- Corn flour and rice powder for the crispy outer covering
- Red food coloring is optional for the deep red color
- For sauce - Soy sauce, chili garlic sauce, green onions chopped, garlic chopped
How to make Crispy Chicken 65 dry?
First, the marinade for this dish is made with yogurt, ginger, garlic paste, lemon, and all the spices listed. You can add an egg if you like or omit it. Food coloring can also be added at this point, but it's optional.
In the step-by-step preparation, I haven't used any food coloring, but the final dish shown is from a previous preparation that I made and includes food coloring, so you can see the difference in appeal that it makes. Garam masala is added in the end. Here is the best homemade garam masala recipe.
The longer it is marinated, the better the taste of the chicken. It is then deep-fried and later mixed with sauces like soy, tomato, and chili garlic, which lends a very delicious taste.
- Step 1: Add yogurt and ginger garlic paste to the boneless chicken
- Step 2:Add the spices
- Step 3: Add the cornflour, rice flour, egg, and curry leaves
- Step 4: Mix all the contents well and marinate for a while.
- Step 5: Deep fry the chicken or cook in an air fryer until done
- Step 6: Heat oil and add chopped garlic and curry leaves along with the sauces
- Step 5:Add the fried chicken add food coloring if you like (optional)
- Step 6:Garnish with chopped coriander leaves and green onions.
This best goes with fried rice, ghee rice, Vegetable Biryani, Vegetable Hakka Noodles, or just by itself as an appetizer. Vegetarians can substitute chicken with paneer (cottage cheese) or Tofu as well. Serve some corn on cob in air fryer and fish cutlets with Tilapia or Beet cutlets on the side.
Recipe FAQs
You can store this dish safely for 4 to 5 days in a refrigerator in an air-tight container.
Sure, air-fry the chicken with a few brushes of oil, or bake it, and then mix it with the gravy sauce.
Yes, skip the food coloring- instead, add a bit more Kashmiri chili powder. It lends a vibrant red color without too much heat, bringing out that same visual appeal.
Related Recipes
If you tried this Chicken 65 dry Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Chicken 65 dry recipe
Ingredients
Marinade For frying chicken
- 15 oz chicken boneless cut into bite sized pieces
- ½ cup yogurt
- 1 ½ tbsp lemon juice
- ¼ cup coriander leaves finely chopped
- ¼ cup curry leaves finely chopped
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- 3 - 4 tbsp corn flour
- 1 tsp rice powder
- ½ tsp pepper powder
- 1 drop red food coloring optional
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp red chilly powder chopped as tolerated
- 1 tbsp tandoori masala optional
- 1 tbsp chicken 65 masala optional
- 1 egg optional
For the sauce
- 1 tsp soy sauce
- 1 tsp chili garlic sauce
- 1 cup green onions chopped
- 4 pods garlic chopped
- ½ cup coriander and curry leaves chopped
Instructions
- Wash the chicken and marinate with the ingredients mentioned in the marinade for frying chicken section for about 30 mins or even better if overnight.
- Heat oil in a pan and deep fry the chicken till you get nice red crispy chicken pieces , alternatively you can also shallow fry with a little oil if you like.
- Next heat up a little oil and add the bottom portion of chopped green onions .Save the top part for garnish.
- Add garlic and sautee for a while
- Add soy sauce , chili garlic sauce
- Add a little red chilly powder and salt if required
- Add the fried chicken pieces and coat it well with the sauce
- Garnish with chopped coriander leaves and green onions.
Video
Notes
- Adding food coloring is optional; it enhances the look and appeal of the dish.
- If you prefer to air fry the chicken, instead of deep-frying as a healthier option, it can be done at 360°F for 15 minutes, with the "turn" option in between.
- Marinate longer for the best taste
- Coat the sauce well with the cooked chicken and garnish with lots of chopped coriander leaves and green onions.
- It is best to use boneless chicken thighs for this dish as it is tender and juicy even after deep-frying. But you are welcome to use chicken breast as well.
- Some folks also add all-purpose flour along with the corn flour and rice flour , but it is optional.
- The chicken is cut into small bite-sized pieces and marinated for about half an hour in a marinade.
Nutrition
What a mouthwatering post Nisha!
Thanks a lot !
This looks absolutely wonderful! 😀
Thank you so much , appreciate it!