How to Make Chicken 65: Indian Spiced Fried Chicken
How to Make Chicken 65: Indian Spiced Fried Chicken is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 55 min | Cook: 35 min | Total: 1 hr 45 min
Cost: $3.11 total, $0.78 per serving
Ingredients
- 1 cup Plain Yogurt (full‑fat, at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced very fine)
- 1 tablespoon Ginger (fresh, minced)
- 1 teaspoon Garam Masala
- 1 teaspoon Kashmiri Chili Powder (for color and mild heat)
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 40 leaves Fresh Curry Leaves (about 20 for the marinade and 20 for the glaze, finely chopped for the marinade)
- 6 Thai Chilies (fresh, whole; skin will blister in oil)
- 1 teaspoon Sugar
- 2 tablespoons Cornstarch (for light crisp batter)
- 2 tablespoons Rice Flour (South Indian style, adds crunch)
- 2 tablespoons Water (just enough to make a smooth batter)
- 4 cups Vegetable Oil (neutral flavor, for deep frying (≈1 inch depth))
Instructions
Prepare Yogurt Marinade
In a mixing bowl combine the yogurt, lemon juice, minced garlic, minced ginger, garam masala, Kashmiri chili powder, turmeric, salt, and 20 finely chopped fresh curry leaves. Mix until smooth.
Time: PT10M
Cube and Marinate Chicken
Cut 500 g (about 1 lb) of boneless, skinless chicken breast into 1‑inch cubes. Add the chicken to the yogurt mixture, toss to coat, and refrigerate uncovered for 30 minutes (or up to 16 hours for deeper flavor).
Time: PT35M
Prep Glaze Aromatics
Thinly slice the remaining garlic, pick the fresh curry leaves off the stems, and keep the Thai chilies whole.
Time: PT5M
Make Sweet‑Sour Chili Glaze
Heat 2 tbsp oil in a small pan until it shimmers (≈325°F). Add the Thai chilies and fry until the skins blister. Cover briefly to contain splatter. Add the fresh curry leaves, cover for 1 minute, then add the sliced garlic and fry until just translucent. Stir in Kashmiri chili powder, lemon juice, and sugar; cook 1‑2 minutes until the sugar dissolves. Remove from heat and set aside.
Time: PT5M
Temperature: 325°F
Prepare Batter
In a separate bowl whisk together cornstarch, rice flour, and water until a smooth, lump‑free batter forms.
Time: PT5M
Coat Chicken in Batter
Remove the marinated chicken from the fridge. Add the batter to the bowl and gently fold until each piece is evenly coated.
Time: PT5M
Heat Oil for Frying
Fill the deep‑fry pot with vegetable oil to about 1 inch depth. Heat to 325°F, using a thermometer to monitor.
Time: PT5M
Temperature: 325°F
Deep‑Fry Chicken
Working in small batches, gently lower the coated chicken into the hot oil. Fry 4‑5 minutes per batch, or until the pieces turn golden‑brown and crisp. Use a slotted spoon to transfer cooked pieces to a wire rack lined with paper towels.
Time: PT15M
Temperature: 325°F
Drain and Rest
Allow the fried chicken to rest on the rack for 2 minutes to release excess oil.
Time: PT5M
Toss with Glaze
Transfer the hot fried chicken to a large bowl, pour the prepared glaze over it, and toss gently with hands or tongs until every piece is evenly coated.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Plain Yogurt: Buttermilk, Greek yogurt (thin with water)
- Instead of Lemon Juice: Lime juice
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Garam Masala: Curry powder
- Instead of Kashmiri Chili Powder: Regular chili powder (use less for color)
- Instead of Turmeric Powder: Annatto powder (for color only)
- Instead of Salt: Kosher salt (same amount)
- Instead of Fresh Curry Leaves: Dried curry leaves (use 1 tsp, rehydrate)
- Instead of Thai Chilies: Bird's eye chilies
- Instead of Sugar: Honey (½ tsp)
- Instead of Cornstarch: Potato starch
- Instead of Rice Flour: All‑purpose flour (will be less crisp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Santoku Knife
- Mixing Bowl
- Whisk
- Measuring Spoons
- Measuring Cup
- Deep‑Fry Pot or 7‑quart Cast Iron Cocotte
- Thermometer
- Slotted Spoon or Spider
- Wire Rack
- Paper Towels
- Small Bowl
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Marinating the chicken in yogurt for at least 30 minutes.
- Maintaining oil temperature at 325°F for a crisp, non‑greasy crust.
- Frying in small batches to avoid temperature drop.
- Tossing the fried chicken immediately with the hot glaze for full flavor coverage.
Chef Tips from the Video
- Rice flour combined with cornstarch gives the signature South Indian crispness.
- Using fresh curry leaves adds a bright citrus aroma that dried leaves can't match.
- After frying, toss the chicken while still hot so the glaze adheres better.
Troubleshooting
Chicken coating is soggy after frying.
Make sure the oil is at 325°F before adding chicken and avoid overcrowding; also ensure the batter is thin, not thick.
Glaze is too thin and doesn't coat.
Add an extra half teaspoon of sugar or a splash of water and simmer a minute longer to thicken.
Oil temperature drops and chicken absorbs oil.
Fry in small batches and let the oil return to 325°F between batches.
Garlic turns brown and bitter.
Cook garlic only until translucent; remove from heat immediately.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to retain crispness.
Freezer: Not recommended; freezing makes the batter soggy.
Room temperature: Can sit out for up to 2 hours; keep covered.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Prepare the glaze up to 2 hours ahead and keep it refrigerated; reheat gently before tossing.
- Measure dry batter ingredients in advance and store in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Chicken 65 in South Indian cuisine?
Chicken 65 originated in 1965 at the iconic Buhari Hotel in Chennai. It was created as a quick, bold snack for diners and has become a beloved street‑food staple across South India, celebrated for its fiery flavor and crisp texture.
What are the traditional regional variations of Chicken 65 in Indian cuisine?
In Tamil Nadu, the dish often uses chicken thighs and adds a touch of coconut oil. In Andhra Pradesh, extra red chilies are used for more heat, while in Kerala a splash of curry leaf oil is common. Each region tweaks the spice blend while keeping the yogurt‑marinade base.
How is Chicken 65 traditionally served in South Indian culture?
Chicken 65 is typically served hot, sprinkled with fresh curry leaves and sliced chilies, alongside lime wedges and a side of onion‑tomato chutney. It’s enjoyed as a snack with tea or as a starter before a larger meal.
On what occasions is Chicken 65 traditionally enjoyed in Indian celebrations?
Chicken 65 is a popular party snack for festivals like Diwali and Pongal, as well as for informal gatherings, weddings, and cricket‑watching events where bold, finger‑food flavors are prized.
What makes Chicken 65 special or unique in Indian snack cuisine?
The combination of a yogurt‑based tenderizing marinade, a light rice‑flour batter, and a sweet‑sour chili glaze creates a layered flavor profile—spicy, tangy, and crisp—that sets Chicken 65 apart from other fried Indian appetizers.
What are the most common mistakes to avoid when making Chicken 65 at home?
Common errors include frying at too low a temperature, which makes the coating greasy; overcrowding the pot, which drops oil heat; and over‑cooking the garlic, which turns bitter. Following the temperature and batch guidelines prevents these issues.
Why does this Chicken 65 recipe use yogurt instead of lemon juice for the marinade?
Yogurt provides gentle lactic acid that tenderizes the chicken without breaking down proteins, preserving a juicy texture. Lemon juice is more acidic and can make the meat mushy if used alone.
Can I make Chicken 65 ahead of time and how should I store it?
Yes. Marinate the chicken overnight, and you can also prepare the glaze up to 2 hours ahead. Store the fried chicken in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven (350°F) to regain crispness.
What texture and appearance should I look for when frying Chicken 65?
The chicken pieces should be golden‑brown with a glossy, slightly glossy glaze. The coating must be crisp and dry to the touch, while the interior remains juicy and pink. Curry leaves should appear crisp and slightly translucent.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen creates rigorously tested, science‑based cooking videos and recipes that focus on reliable techniques, thorough ingredient explanations, and equipment reviews to help home cooks achieve consistent results.
How does the YouTube channel America's Test Kitchen's approach to Indian cooking differ from other Indian cooking channels?
America's Test Kitchen emphasizes precise measurements, controlled temperatures, and step‑by‑step testing, whereas many Indian cooking channels rely more on intuition and traditional methods. This results in a reproducible, fool‑proof version of classic dishes like Chicken 65.
Last updated: September 6, 2026
