Chicken 65 (South Indian Spiced Fried Chicken)
Bite sized chicken marinated in ginger, garlic, chilli and yoghurt, crisped in a pan and tossed with curry leaves and green chillies.
Made with Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min (plus marinating)
- LevelMedium
- Costabout £3.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made ginger and garlic paste (see the base recipe) with the yoghurt, lemon juice, chilli powder, turmeric, salt and your homemade garam masala (see the base recipe). Stir in the chicken, cover and chill for at least 1 hour, or up to 12 hours.
- 2
Mix the cornflour and rice flour together. Stir them into the chicken until every piece has a thin, sticky coating.
- 3
Heat 3 tbsp of the oil in a large non stick frying pan over a medium high heat. Add half the chicken in one layer and fry for 6 to 8 minutes, turning, until deep golden and cooked through with no pink in the middle. Lift out onto a plate and repeat with the rest, adding more oil if needed.
7 min - 4
Wipe the pan, then heat the last tablespoon of oil. Fry the curry leaves and green chillies for 30 seconds until crisp and fragrant. Stand back, as the leaves spit.
0 min 30 s - 5
Return the chicken to the pan and toss for 1 minute to coat in the leaves and chillies. Check a thick piece is steaming hot and white all the way through.
1 min - 6
Serve hot with the lemon wedges and sliced red onion.
Tips
- Cut the chicken pieces the same size so they cook through at the same time. Thigh stays juicy where breast can dry out.
- Do not crowd the pan. Fry in two batches so the chicken browns and crisps instead of steaming.
- Pat the marinated chicken lightly with the flours rather than adding extra liquid. The coating should be thin and tacky, not a batter.
- Keep raw chicken and its marinade away from the cooked pieces and the serving plate.
Storing and freezing
Best eaten hot. Cool leftovers within 1 hour, keep covered in the fridge for up to 2 days and reheat in a hot oven until steaming hot all the way through.
Questions
Why is it called Chicken 65?
Nobody knows for certain. Several origin stories exist, and none is confirmed, so it is safest to say the name's source is disputed. The dish itself is a spicy fried chicken from South India.
Is Chicken 65 gluten free?
This version is, because it is crisped with cornflour and rice flour, not wheat flour. Check that your garam masala, chilli powder and yoghurt labels do not list gluten.
Can I bake or air fry it instead?
Yes. Spread the coated chicken on a lined tray, spray with oil and bake at 220C for 20 to 25 minutes, turning once, until golden and cooked through. Toss with the fried curry leaves at the end.
How hot is it?
Medium. Use 2 green chillies instead of 3 and a mild Kashmiri chilli powder for less heat, or add a pinch of hot chilli powder for more.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.