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Chicken 65
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5 from 5 votes

Delicious Hyderabadi Chicken 65 With Gravy

Quick and easy, this is the perfect South Indian appetizer, made of crispy fried chicken in a rich yogurt and curry leaves tempering.
Prep Time5 minutes
Cook Time20 minutes
Marinating Time2 hours
Total Time2 hours 25 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Diet: Gluten Free
Servings: 4 portions
Calories: 202kcal
Author: Elle John


For the marinade

  • 450 g Skinless Boneless Chicken Thighs Diced
  • 1 teaspoon Ajinomoto
  • 2 tablespoon Full Fat Natural Yogurt
  • 2 teaspoon Ginger Garlic Paste
  • 2 teaspoon Chopped Curry Leaves
  • ½ teaspoon Black Pepper [Crushed or Powder as preferred]
  • 1 teaspoon Cumin Powder
  • 1 ½ teaspoon Kashmiri Chili Powder [or Red Chili Powder if preferred]
  • 2 tablespoon Rice Flour
  • 2 tablespoon Corn Flour

For the dry tempering

For the gravy

  • 2 tablespoon Full Fat Natural Yogurt
  • ½ teaspoon Corn Starch
  • 1 teaspoon Red Chili Powder [Optional]
  • ½ teaspoon Ajinomoto
  • Salt to Taste
  • Red Food Coloring Optional [for marinade and yogurt gravy]


Chicken Prep and Frying

  • Dice the skinless and boneless chicken thighs to your preferred size, which should be ideally around an inch in size.
  • In a large bowl, on top of the chicken, add all the ingredients for the wet marination: ajinomoto [optional], natural full fat yogurt, ginger garlic paste, chopped curry leaves, black pepper powder, cumin powder, salt to taste, and some red chilli powder.
  • Mix well all the ingredients and allow the chicken to marinate for as long as possible, but for a minimum of two hours. If you can marinate the chicken overnight, ensure you store it in an airtight container in the fridge.
  • Once ready to cook, add corn flour and rice flour to the bowl of chicken, and mix well. This should be added last minute, as you want the flour mix to coat the marinated chicken, so as to make it crispy.
  • On medium heat, heat a pan with vegetable oil till it is hot, but not overheated. Oil that is too hot will burn the coating of the chicken 65 and keep it raw inside.
  • Once the oil is hot, deep fry the chicken ensuring not to overcroud the frying pan. Frying the chicken in 2 or 3 batches so as to allow it to be crunchy and golden on the outside and well cooked inside is a good option if using smaller pans.
  • The smaller the chicken cubes, the quicker they will cook, so there is no set time for this step. 1 inch cubes will cook in about 4 minutes, but always ensure the deep fried pieces are thoroughly cooked before serving.
  • Once ready, drain the fried chicken of excess oil and allow it rest on a well spread kitchen towel or cooling rack, or any other method that will allow the excess frying oil to be removed from the chicken 65 cubes.


  • Next, it is time for the tempering. This chicken 65 recipe requires a simple tempering [tadka] that is enriched with yogurt and red chilli powder.
  • To start, in a small pan, heat oil, and, once hot, add garlic [finely chopped], slit green chilies, a dry red chili, and, once the raw smell of garlic has gone, add the curry leaves.
  • Reduce the heat to low.

Yogurt and Red Chili Powder Gravy

  • In a small bowl, add the room temperature yogurt, corn starch, red chili powder, and ajinomoto, and mix to create a yogurt sauce. Add the food coloring if desired.
  • Next, add the yogurt mixture to the tempering, always keeping the flame low. Mix continuously so as to create a thick gravy and avoid the yogurt splitting.
  • Once the chicken 65 sauce is ready, add the chicken and toss around, allowing all the pieces of chicken to be coated.
  • Adjust the salt.
  • Serve chicken 65 immediately as an appetizer or a side dish on its own or with flatbreads such as rotis, naan, or parathas.


If preparing in advance, it is best to store the fried chicken pieces separately from the tempering sauce. These can be stored in the fridge in an airtight container for up to three days, but the chicken will not be as crispy as just fried.
This recipe is not suitable for freezing, however, the marinated chicken can be frozen in an airtight container for 4-6 week.
Before you make chicken 65, allow the chicken pieces to fully defrost, then coat them with corn and rice flour, and fry them as per the recipe.
To make chicken 65 as a sharing starter, skip the tempering and yogurt sauce and serve with lemon wedges instead.
If you like this Indian chicken spicy, you can increase the amount of red chili powder used in the marination and gravy, as well as green chilies.
While this recipe can be amended in many ways, curry leaves should not be swapped or skipped, as they are the key ingredient. Curry leaves should be used both in the marinade and tempering.
Ajinomoto is an optional in this chicken 65 recipe and can be skipped.
The chicken pieces can be cooked in an air fryer if preferred, however the result will not be as crispy as if you fry them.
You can add 1 teaspoon of coriander powder to the marinade if liked; this will add warmth to the recipe.


Calories: 202kcal | Carbohydrates: 13g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1080mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 861IU | Vitamin C: 193mg | Calcium: 87mg | Iron: 2mg