Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai, India, as an entrée, or quick snack. The flavor of the dish can be attributed to red chilies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish.

Make sure you give it a try to this recipe and hopefully turns out well and please do share your  valuable feedback


  • 300gm chicken breast, cleaned and cut in small
  • ½ tsp Kashmiri chili powder
  • ½ tsp cumin powder
  • ¼ tsp black pepper powder
  • ¼ cup yogurt
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 2 tsp ginger garlic paste
  • A fistful of curry leaves
  • 2-3 cups of oil, for frying
  • 2 tsp cornflour


  • Mix the yogurt with all the spices, ginger garlic paste And some salt.
  • Add the chicken pieces to this and mix well
  • Refrigerate this mixture for 2 ½ hours to let the marinade work on the chicken.you can also leave it overnight
  • When you are ready to fry, heat the oil in a kadhai. The amount of oil should be enough to almost cover the pieces so the quantity required will depend on the container you’re using
  • Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning once in a while. The outside should turn dark golden brown
  • Do a quick taste test and remove it from the oil. Drain on paper towels as you fry the next batch . Add the curry leaves when you are frying up the last batch and let it turn crisp
  • Give everything a quick stir and serve hot with lemon wedges and raw sliced onions