A Sleek, Flavor-Packed Classic with Silky Coating, Balanced Heat, and Bold South Indian Flair

Unlike its rugged street-style cousin, restaurant-style Chicken 65 is crisp yet tender, with a silky, slightly sticky coating, deep chili warmth, and the irresistible fragrance of curry leaves and garlic. Originating from Chennai and now found in fine-dining Indian menus across the globe, this version is clean, marinated to perfection, and finished in a bright red tempering that coats the chicken like a spice-laced glaze.

Ingredients

Serves 3–4

For the chicken marinade

• 500g boneless chicken thigh, cut into small cubes (1.1 lbs)
• 2 tbsp cornflour
• 1 tbsp all-purpose flour
• 1 tbsp ginger-garlic paste
• ½ tsp red chili powder
• ¼ tsp turmeric
• ½ tsp garam masala
• 1 tsp salt
• 1 egg white
• 1 tbsp curd or yogurt (for tenderness)
• 1 tsp lemon juice

For the coating sauce

• 1 tbsp oil
• 1 tsp ginger-garlic paste
• 2 sprigs curry leaves
• 2–3 green chilies, slit
• ½ tsp Kashmiri red chili powder (for color, not heat)
• 2 tbsp water
• 1 tbsp thick yogurt or curd
• 1 tsp cornflour slurry (½ tsp cornflour + 1 tbsp water)
• Pinch of sugar
• Salt, to taste

To fry

• Enough oil for deep frying

To garnish

• Fresh curry leaves
• Lemon wedges
• Microgreens or chopped coriander

Instructions

Marinate the chicken with all the listed ingredients. Mix until sticky and well coated. Rest for at least 30 minutes, or refrigerate for up to 4 hours.

Heat oil in a wok or deep pan. Once hot (180°C / 350°F), fry the chicken in batches until golden and crisp—about 5–6 minutes. Drain on a rack or paper towels.

In a clean nonstick pan, heat 1 tbsp oil. Sauté ginger-garlic paste, green chilies, and curry leaves until aromatic.

In a bowl, mix chili powder, water, and yogurt to form a sauce. Pour into the pan and stir briskly. Add the cornflour slurry, a pinch of sugar, and a touch of salt. Simmer until it turns into a glossy red glaze.

Toss the fried chicken into the pan. Stir on high heat for 1–2 minutes, until the chicken is coated in the silky sauce.

Plate with finesse—use a shallow dish or banana leaf, top with crispy curry leaves, and garnish with microgreens or a few delicate onion curls.

Cooking Tips

For restaurant-level texture, make sure your chicken is well marinated and fried just once until golden—avoid over-frying. The cornflour slurry in the glaze is the secret to that smooth, glossy coating. Kashmiri chili powder gives vibrant color without excessive heat. Always balance with a tiny bit of sugar—it enhances the savory depth. Serve immediately while crisp and saucy.