Chicken 65

Chicken 65 is a popular South Indian chicken dish made with deep-fried, yogurt-marinated chicken, curry leaves, garlic, and green chilies. It’s bold and spicy with a crisp exterior thanks to a cornstarch coating and a quick dip in the fryer. Using several spices, such as Kashmiri chili, coriander, and cumin, the spice permeates through the tender chicken for a nuanced, delicious bite. The red onion, chiles, curry leaves, and lemon add lovely color and brightness. 

What is the difference between chicken pakora and chicken 65?

Chicken pakora and Chicken 65 are both Indian fried chicken dishes. Pakoras are usually coated in chickpea flour, rice flour, and/or amaranth flour, while Chicken 65 is marinated in yogurt and then gets a thin layer of coating with either rice flour or cornstarch. After it’s fried, Chicken 65 is topped with curry leaves, lemon juice, vinegar, yogurt, and garlic.

Where can I find fresh curry leaves?

Asian grocery stores are the best source for fresh curry leaves. Look for them in the produce department. Unfortunately, there’s not a great substitute for curry leaves. The aroma and flavor of curry leaves are quite different from other herbs and spices, and are essential for this recipe. 

What is ginger-garlic paste?

Ginger-garlic paste is a staple in Indian cuisine. You can buy it in jars or tubes, or make your own by blending equal parts grated ginger and garlic with a neutral oil and water to make a thick and smooth paste. Grate the ginger and garlic on a Microplane grater for the smoothest consistency in your paste. 

Can I make Chicken 65 in the air fryer?

Yes, Chicken 65 can be made in the air fryer, though it doesn’t get as crispy as if it was deep-fried. To make it in the air fryer, preheat a large air fryer to 400°F. Coat the chicken liberally with cooking spray. Air-fry until fully cooked through, about 6 minutes. 

Note from the Food & Wine Test Kitchen

Kashmiri chili powder is a mild chili powder made with chiles  grown in certain parts of Kashmir, India.You can find it in international grocery stores or online; Burlap and Barrel is a good source as it is complex with citrus notes and a nice lingering heat that slowly builds and dissipates before getting too hot. To make your own, combine 1 teaspoon paprika plus 1/2 teaspoon cayenne, then proceed with the recipe. 

Make ahead

The chicken can be marinated for up to 24 hours.