Tamil Chicken 65

Name: Tamil Chicken 65
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Indian
Ingredients: 1 tbsp cornflour/cornstarch; 1 egg, beaten; ½ tsp salt; 480 ml/16 fl oz/2 cups neutral oil; A few fresh coriander/cilantro leaves, chopped, to garnish; A few fresh coriander/cilantro leaves, chopped, to garnish; A few lemon slices, to garnish; A few raw ored nion rings, to garnish; A few curry leaves, flash fried, to garnish; Juice of ½ a lemon, to garnish; 1 tsp ginger and garlic paste; 1 tsp ginger and garlic paste; 2 tbsp plain yogurt; 1 tsp Kashmiri red chilli powder; 1 tsp ground coriander; 2 tsp white wine vinegar; ¼ tsp ground turmeric; ½ tsp ground black pepper; ½ tsp garam masala; 2–3 dried Kashmiri red chillies; 1 tsp cumin seeds; Juice of ½ a lemon; 1 tbsp neutral oil; 1 green chilli, slit/chopped (optional); 5 garlic cloves, chopped; 10–12 fresh or dried curry leaves; 10–12 fresh or dried curry leaves; 1 tsp tomato purée/paste; 1 tsp tomato purée/paste; 1 tbsp cornflour/cornstarch

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
25 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

This spicy, crunchy boneless fried chicken appetizer is a classic that is found in most restaurants in Chennai city in Tamil Nadu state, the city where it was invented.

Traditional deep-fried Chicken 65 has very southern flavours. Chicken pieces, marinated in spices, are deep-fried and then tempered in a mixture of fragrant curry leaves, garlic and spicy dried chillies. Its coveted name is attributed to the year it was invented, 1965. It is said to have been made for the first time

Ingredients

Asia
India
Chennai
Tamil Nadu
Starter

Ingredients

Method