If you’re a fan of bold, fiery flavors, get ready to meet your new favorite dish—Spicy Chicken 65. This iconic South Indian appetizer is a crispy, deep-fried chicken dish that’s bursting with aromatic spices, tangy chili heat, and irresistible flavor in every bite. Whether served as a party starter, game-day snack, or the star of your dinner plate, Chicken 65 is all about vibrant color, bold seasoning, and satisfying crunch. With roots in Indian street food and restaurant culture, this version brings the authentic taste home using easy-to-find ingredients and straightforward steps. It’s a fiery favorite that deserves a permanent spot in your recipe rotation!
Why You’ll Love This Recipe:
Packed with bold spices that awaken your palate and keep you coming back for more.
Crispy, juicy chicken—perfectly marinated, fried, and coated with a spicy tempering.
Authentic flavor, simplified for home cooks without losing traditional charm.
Great as an appetizer or main course, and pairs beautifully with naan, rice, or chutneys.
Customizable heat level so you can keep it mild or crank it up to extra hot!
Ingredients for Spicy Chicken 65
Before you surprise your taste buds, let’s gather the essentials:
Boneless, skinless chicken thighs: These are juicy and tender, perfect for soaking up the marinade.
Plain yogurt: This adds creaminess and helps tenderize the chicken, making it flavorful.
Ginger-garlic paste: A staple in Indian cooking, it brings a robust flavor that’s hard to resist.
Cornstarch: This helps create that crispy coating we all love when frying.
Rice flour: Adds extra crunch and is a great gluten-free option.
Red chili powder: The star of the show! Adjust the amount based on your spice tolerance.
Turmeric powder: Not just for color, it also adds a warm, earthy flavor.
Garam masala: A blend of spices that elevates the dish with its aromatic profile.
Cumin powder: Adds a nutty, warm flavor that complements the other spices.
Salt and black pepper: Essential for enhancing all the flavors in the dish.
Fresh cilantro: A bright garnish that adds freshness and color.
Lemon juice: A splash of acidity that balances the spices beautifully.
Vegetable oil: For frying, choose an oil with a high smoke point for the best results.
For those looking to experiment, consider adding curry leaves to the oil while frying for an authentic touch. You can find all the exact measurements at the bottom of the article, ready for printing!
How to Make Spicy Chicken 65
Step 1: Prepare the Marinade
Creating the marinade is where the magic begins. In a large bowl, combine the plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, salt, and black pepper. Stir everything together until it’s well mixed. This marinade is the heart of your Spicy Chicken 65, infusing the chicken with rich flavors. The yogurt not only adds creaminess but also helps tenderize the meat, making it juicy and delicious. Trust me, your taste buds will thank you!
Step 2: Marinate the Chicken
Now, it’s time to add the chicken pieces to the marinade. Make sure each piece is well coated; this is crucial for flavor. Once coated, cover the bowl with plastic wrap and refrigerate. Let it marinate for at least one hour, but if you can, leave it overnight. The longer it sits, the more intense the flavors become. This step is essential for achieving that mouthwatering taste that makes Spicy Chicken 65 so irresistible.
Step 3: Coat the Chicken
After marinating, it’s time to give the chicken a crispy coating. Add cornstarch and rice flour to the marinated chicken. Mix everything together until the chicken is evenly coated. This combination will create that crunchy texture we all love when frying. The cornstarch helps achieve a light, crispy exterior, while the rice flour adds an extra crunch. You’re just a few steps away from frying up some deliciousness!
Step 4: Heat the Oil
In a deep skillet or frying pan, pour in about two inches of vegetable oil. Heat it over medium-high heat until it reaches the right temperature. You can test this by dropping a small piece of the coated chicken into the oil; if it sizzles, you’re good to go! Properly heated oil is key to achieving that golden-brown color and crispy texture. Don’t rush this step; patience pays off!
Step 5: Fry the Chicken
Carefully add the marinated chicken pieces to the hot oil in batches. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy chicken. Fry each batch for about 5-7 minutes, or until they turn golden brown and are cooked through. Use a slotted spoon to remove the chicken, letting the excess oil drain off. The aroma will fill your kitchen, and trust me, it’s hard to resist sneaking a piece!
Step 6: Drain and Garnish
Once all the chicken is fried, place it on paper towels to drain any excess oil. This step keeps your Spicy Chicken 65 crispy. Just before serving, sprinkle a generous amount of fresh lemon juice over the chicken and garnish with chopped cilantro. This adds a burst of freshness that perfectly balances the spices. Now, it’s time to dig in and enjoy your creation!
Tips for Success
Marinate the chicken overnight for maximum flavor and tenderness.
Use a thermometer to check oil temperature; it should be around 350°F for frying.
Fry in small batches to maintain oil temperature and achieve crispiness.
Don’t skip the lemon juice; it brightens the dish and enhances flavors.
Experiment with spices to customize the heat level to your liking.
Equipment Needed
Deep skillet or frying pan: A heavy-bottomed pan works well; a Dutch oven is a great alternative.
Slotted spoon: Essential for removing the chicken from the oil; a regular spoon can work in a pinch.
Measuring cups and spoons: For accurate ingredient measurements; you can also use a kitchen scale.
Mixing bowl: A large bowl for marinating; any bowl will do if it’s big enough.
Paper towels: For draining excess oil; a wire rack can also be used.
Variations
Vegetarian Option: Substitute chicken with paneer or tofu for a delicious vegetarian twist.
Spicy Twist: Add chopped green chilies to the marinade for an extra kick of heat.
Herb Infusion: Incorporate fresh mint or basil into the marinade for a refreshing flavor profile.
Air Fryer Version: Use an air fryer for a healthier option, reducing the oil while still achieving crispiness.
Gluten-Free Adaptation: Ensure all ingredients, especially the rice flour, are certified gluten-free for those with dietary restrictions.
Serving Suggestions
Serve with: A side of cooling cucumber raita to balance the heat.
Pair with: Steamed basmati rice or warm naan for a complete meal.
Drink options: A chilled lager or a refreshing mint lemonade complements the spices beautifully.
Presentation: Arrange the chicken on a platter, garnished with lemon wedges and cilantro for a vibrant look.
FAQs about Spicy Chicken 65
What is Spicy Chicken 65?
Spicy Chicken 65 is a popular Indian dish made with marinated chicken pieces that are deep-fried until crispy. It’s known for its bold flavors and spicy kick, making it a favorite appetizer or main course.
Can I make Spicy Chicken 65 in advance?
Absolutely! You can marinate the chicken a day ahead and store it in the refrigerator. Just fry it right before serving for the best texture and flavor.
How can I adjust the spice level?
If you prefer a milder version, simply reduce the amount of red chili powder in the marinade. You can also remove the seeds from any fresh chilies you add for less heat.
Is Spicy Chicken 65 gluten-free?
Yes, this dish can be gluten-free! Just ensure that the rice flour and any other ingredients you use are certified gluten-free.
What can I serve with Spicy Chicken 65?
Pair it with cooling cucumber raita, steamed basmati rice, or warm naan. A refreshing drink like mint lemonade complements the spices beautifully!
Final Thoughts
Cooking Spicy Chicken 65 is more than just preparing a meal; it’s about creating memories. The vibrant colors and enticing aromas fill your kitchen, inviting everyone to gather around the table. Each bite delivers a burst of flavor that sparks joy and conversation. Whether you’re sharing it with family on a cozy weeknight or serving it at a lively gathering, this dish is sure to impress. Embrace the process, enjoy the flavors, and let Spicy Chicken 65 become a cherished part of your culinary repertoire. Trust me, your taste buds will thank you for this delightful adventure!
A flavorful and spicy dish made with marinated chicken, perfect as an appetizer or main course.
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
2 tablespoons cornstarch
1 tablespoon rice flour
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro
1/4 cup lemon juice
Vegetable oil for frying
Instructions
In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, salt, and black pepper. Mix well to create a marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
After marinating, add cornstarch and rice flour to the chicken mixture. Mix until the chicken is evenly coated.
In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat.
Once the oil is hot, carefully add the marinated chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes per batch.
Remove the chicken with a slotted spoon and drain on paper towels.
Sprinkle with lemon juice and garnish with chopped cilantro before serving.
Notes
For a milder version, reduce the amount of red chili powder.
Try adding a tablespoon of curry leaves to the oil while frying for an authentic flavor.
