chicken 65

How to make delicious Restaurant Style Chicken 65-Chennai style and IndoChinese style

Chicken 65 is undoubtedly the most popular Indian chicken appetizer! Now, you can make it in your kitchen!

Restaurant Style Chicken 65 recipe-Chennai style and IndoChinese style

Difficulty:IntermediatePrep time:1 hour Cook time: 15 minutesTotal time:1 hour 15 minutesServings:6 servings


Chicken 65 is undoubtedly one of most popular Indian chicken appetizers and it deserves to be so! These crisp pieces of deep-fried chicken coated with flavorful South Indian spices is surely going to be a party pleaser. Here I am going to share 2 poplular restaurant style versions of chicken 65. One is the classic Chennai street-style chicken 65 and the other is an Indo-Chinese preparation of chicken 65. I bet you will love it 👍😊


    Common marinade for both Chennai-Style and Indo-Chinese Style chicken 65

  • Divide chicken into 2 (500g each)

    Coating for Chennai-style chicken 65

  • Garnish for Chennai-Style chicken 65

  • Coating for Indo-Chinese chicken 65

  • Sauce for Indo-Chinese chicken 65


  1. Both the types of chicken 65 start with a common marinade
  2. Add the ingredients mentioned to the chicken and let it marinate for at least one hour
  3. Add one egg and coat well
  4. Divide the chicken into two (500g each)
  5. Chennai style chicken 65

  6. Add salt to taste, 1 tablespoon cornstarch and half tablespoon of all-purpose flour or Maida
  7. Coat the pieces well
  8. Drizzle some oil and mix so the pieces don’t stick to each other
  9. Heat oil for deep frying on medium heat. Fry one piece to check for the temperature of the oil and for salt. Add more salt if needed and fry the rest of the pieces. This should take approximately 4 to 5 minutes
  10. Add 10 to 12 curry leaves to the oil and fry till crisp. This should take a few seconds
  11. Add sliced green chilies and fry for one minute
  12. Add these to the chicken
  13. Indo-Chinese Style Chicken 65

  14. To the other half of the marinated chicken, add a pinch of salt, 1 tablespoon of cornstarch and coat well
  15. Drizzle some oil and fry on medium heat. This should take approximately 4 to 5 minutes
  16. Remove most of the oil and leave up to 2 tablespoons
  17. To this add 10 to 12 curry leaves, 6 to 7 sliced green chilies, 1 teaspoon of ginger garlic paste and stir fry for 30 seconds
  18. Lower the heat and add 1 tablespoon of white vinegar,1 tablespoon of low-sodium soy sauce (if you are using high sodium so sauce half tablespoon should be enough), 1 tablespoon of red chilli sauce and squeeze some tomato ketchup
  19. Stir fry for approx. 30 sec.
  20. Add the fried chicken pieces and mix well till all the pieces are well coated with the sauce
  21. Garnish with coriander leaves
Keywords:Chicken 65 recipe, Restaurant Style Chicken 65 recipe, Chennai style chicken 65, how to make chicken 65, how to make chicken 65 at home, hyderabadi chicken 65, restaurant style chicken 65 recipe, hot chicken 65 recipe, homemade chicken 65 recipe, chicken 65 dry, chicken 65 restaurant style, easy chicken 65 recipe, hot and spicy chicken 65, hot and spicy chicken 65 recipe, chicken 65 hyderabadi style, south indian chicken 65, chennai chicken 65, chicken 65 recipe hot and spicy