Chicken 65

Chicken 65

Recipe by Maya Akhil

3 Serves
45 mins
Mildly Spicy

This is my attempt to recreate a chicken 65 that I tasted from an Indian restaurant recently. This simple recipe is made by marinating chicken with some spices and then deep-frying it in oil. It is named chicken 65 because it was supposedly introduced in Chennai in the year 1965.


Wash the chicken and cut into small cubes. Marinate the chicken cubes with all the ingredients listed above, except oil, for 6 – 8 hrs or at least 2 hrs in a refrigerator.
Heat oil in a deep pan at medium heat. Deep fry the chicken cubes in 2 – 3 batches for about 5 minutes, until browned all over. Boneless chicken would not take more than 5-6 minutes to cook in hot oil but boned chicken pieces would take more time. Drain on to a paper towel.
Combine 1/2 cup chopped onion, 1/4 cup chopped cilantro, 2 tbsp chopped spring onion, 1 tsp lemon juice and 2 pinches of salt in a platter. Serve the hot fried chicken on top with a few lemon wedges. This was how it was served in the restaurant. Enjoy!
Tips: You can bake the chicken cubes instead of deep-frying. Thread the chicken cubes onto a skewer or place them in a baking tray, brush with oil and bake them for about 15 – 20 minutes at 400 F.


350 gm or 1 breast fillet
1.5 tbsp
1/4 tbsp
2 tbsp
1/2 tbsp
1/4 tbsp (optional)
2 pinches
1/2 tbsp
1 tbsp
1 tbsp juice
To taste
To deep-fry
To garnish
To garnish
To garnish
To garnish
1 clove crushed

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