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Easy Chicken 65 Recipe | A Mouthwatering Red Hot Dry Chicken

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Easy Chicken 65 Recipe | A Mouthwatering Red Hot Dry Chicken

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Table 1
500 gms Chicken
1 count Egg
1 tbsp Rice Flour
½ tbsp Corn Flour
1½ tsp Salt (as needed)
2 tbsp Red Chilli Powder (as needed)
1 tbsp Kashmiri red chili powder
1 tbsp Coriander Powder
1 tbsp Garam Masala
1 Pinch Turmeric Powder
3 tbsp Yogurt
½ count Lime
2 tbsp Ginger Garlic Paste
1½ cup Oil for deep fry
Table 2 (For Marination Coating 1)
4 cups Water
1 tbsp Salt
1 medium size Lemon Extract

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  • Spicy
  • 1 hr 35 mins
  • Easy


  • Table 1

  • Table 2 (For Marination Coating 1)



What is it?

This easy Chicken 65 recipe is one of the most favorite delicacy entremots people enjoy eating it along with main course or as an an appetizer or with your favorite drinks. It is an appetizer which is deeply fried in oil originated from Madras Buhari restaurant in 1965. It has travelled to different regions of the world and has taken its own tastes. This red colored appetizer is prepared from fierce red chili powder for spiciness and redness and topped with lime juice for tangy taste. As preparation is so easy & needs little marination time for masalas to get it, key part is how to deep fry in oil within the time before it gets hardened. Serving Chicken 65 with ring cut onions, curry leaves and lime wedges makes a mouthwatering appetizers and a tip, eat while it is hot.

What it tastes like?

Spicy. The taste of blended garam masala coated on chicken with chili spicy. 

Taste of this can differ if bought from a store or freshly prepared homemade masala with no artificial color. It takes a little time to prepare but either of the choices makes it so tasty. A homemade masala can be found here. There are choices of boneless or with bone or both and it is completely an individual’s choice how they like their meat. While serving for kids I go with white meat (breast chicken) as it is easy for them to eat without need for deboning. I elevate the heat level using chili powder to feel the taste along with blended garam masala, coriander powder. Need some tangy taste, squeeze lemon wedges on chicken 65. Try this easy chicken 65 recipe, but the key part is frying. The taste can go wrong if temperature is not at right level for deep frying or burning the chicken pieces. I suggest to practice for few times if you are new to this one and you will be a champ soon.

Easy Chicken 65 Recipe

Goes well with

Biryani, Chicken Fried Rice, Chicken Curry, Rasam and most of the non vegetarian courses.

Chicken 65 is one of the side dishes that can been seen in most of the TamilNadu restaurants. During festivals, friends and family get to gathers this is my goto recipe. Some of its best combinations are biryani as the spices makes dry, chicken 65 offers the tanginess can balance the effect, for rasam (tamarind soup) which is already sour and tangy, leveling up the heat in this easy chicken 65 recipe can give all the flavors and same for chicken fried rice and chicken curry. I often make it whenever I do Indo-Chinese dishes.


  • Before frying chicken 65 in batches, try with few pieces as it’s a right time to adjust salt, chili powder.
  • After removing from oil, allow few minutes before eating as the temperature inside the chicken 65 will cook little bit more.
  • Do not reheat Chicken 65 as it does not taste great like what you eaten freshly prepared.
  • You can refrigerate uncooked chicken and use it later.
  • White meat cooks faster than bone meat. Make sure to adjust the frying time.

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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First cut the chicken into small sized cubes equally (around 1 to 1.5 inches) and coat well with turmeric powder and rinse with tap water.


Then take a wide bowl add TABLE 2 ingredients, chicken and let it soak well for at least 1 hour.


Later squeeze out the soaked chicken from the water thoroughly and mix with TABLE 1 marinated masala and coat well.


Heat oil in a pan for deep fry. Once oil is hot enough reduce the flame to a medium heat and add marinated chicken to oil to fry them in batches for approximately 3 - 4 mins.


When it turns red remove from oil and drain over a paper towel. Switch off the stove and while oil is hot add curry leaves for few seconds to fry. Serve hot with fried curry leaves, lemon wedges.


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