Saturday, 30 November 2013

Chicken 65 {Recipe no:1} | Spicy fried chicken | Kukskitchen

Chicken 65 is an extremely popular starter in the southern part of the Indian peninsula. It is deep fried to give its authentic crispy texture. It is said to have it origin in the famous Buhari hotel in Chennai, introduced by its founder Mr A.M. Buhari himself.

This recipe makes a great chicken bake especially if you are on a high protein diet and want to flavour up your chicken dinner.

Now, where did the the name come from?  Quite mysterious. I searched far and wide. I have read a number of reasons why the dish is called what it is. My personal favourite, and what I like to believe, is that because it was discovered in the year 1945. This is backed by the fact that, the launch of the Chicken 65 in the year 1965 is well documented with advertisements in national dailies like The Hindu. Apparently, Mr. Buhari didn't want to monopolize the product by patenting the recipe which would hinder the global popularity of the product. What ever the strategy his product is quite popular around the world, so much so that it was featured in Siddarth Basu's quiz time.

Most restaurants serve boneless chicken if you order chicken 65, but my personal favourite is baby chicken with bones ( quite a sad thing to say---- may the chicken rest in peace).

A few things before we start:

  • Patting the chicken pieces dry before marinating helps the marinade stick to the chicken pieces better
  • Breast pieces do make a great chicken 65; however, I prefer pieces with bones especially if you can get baby chicken
  • Fry chicken in small batches and keep them turning for an even colour.
  • If prefered one can add red food colour for a restaurant style red colour to your finished product.
  • One can shallow fry the marinated chicken pieces in one tbsp of oil for a healthier version. The photographs feature shallow sauteed chicken 65.
  • This makes a great chicken bake too. Bake at 170 degrees on a fan assisted oven for 30-40 minutes or till done.
  • For a milder version omit the red chilli powder.

Chicken 65
Serves 4


Chicken -1 kg
Ginger paste -1 tbsp
Garlic paste - 1/2 tbsp
Green chilies - 3
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Gram masala powder - 1/2 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Corn flour - 1 tsp
Plain flour - 1tsp
Soya sauce - 1 tsp
Yogurt-1 tbsp
Lemon juice-1 tsp
Vinegar-1/2 tsp
Salt to taste
Oil to fry


  • Marinate chicken pieces in the rest of the ingredients and store refrigerated for 1 - 2 hours. 
  • Now deep fry in enough oil till golden brown in colour.
  • Serve hot with raw onion rings and salad.

Sherin Deepu


  1. Mam even i make this dish for chicken leg pieces also...
    Home-Made recipes?

    1. chicken with bone has more flavour rite?

  2. Replies
    1. Sorry I didn't get your name. Thank you so much for visiting this space. :)


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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