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September 16, 2025
Chicken 65 Recipe
Chicken 65 creates delicious bites marinated in aromatic, Indian-spiced yogurt, then deep fried for fabulous appetizer or main dish options. This popular preparation showcases how yogurt marinades tenderize chicken while infusing it with complex Indian spice flavors. The delicious bite-sized format makes this dish perfect for parties, appetizers, or casual dining when you want finger food with sophisticated flavors. This Indian-spiced preparation demonstrates authentic techniques that create restaurant-quality results in home kitchens. The versatility as both appetizer and main dish makes Chicken 65 valuable for various dining occasions and meal planning needs.
These delicious Chicken 65 bites, marinated in aromatic, Indian-spiced yogurt, then deep fried, are a fabulous appetizer or main dish.
Prep Time:
20 mins
Cook Time:
5 mins
Marinate Time:
2 hrs
Total Time:
25 mins
Servings:
8
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Ingredients
2 pounds skinless boneless chicken thighs , cut into bite-sized pieces
1/4 cup fresh curry leaves , chopped, or more to taste (see Cook’s Note)
1 cup plain yogurt
1 tablespoon grated garlic
1 tablespoons grated fresh ginger
2 tablespoons Kashmiri hot chili powder
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1 cup cornstarch
1 cup rice flour
1 cup chili peppers
2 cups vegetable oil for frying, or as needed
Directions
Mix chicken, curry leaves, yogurt, garlic, ginger, chili powder, turmeric, garam masala, salt, coriander, cardamom, and black pepper together. Cover and let marinate in a refrigerator for 2 hours or up to overnight.
Stir cornstarch and rice flour into chicken and yogurt mixture just before preparing to fry chicken.
Heat oil in a deep pan over medium heat. Add chicken pieces and chili peppers carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and crispy, about 5 minutes.
Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.
Cook’s Note
Curry leaves are a wonderful addition but this dish will still be good if you can’t find them at your local international grocery store.
From the Editor
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 394 | Calories |
| 14g | Fat |
| 38g | Carbs |
| 31g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 394 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 3g | 17% |
| Cholesterol 140mg | 47% |
| Sodium 1155mg | 50% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 3g | 9% |
| Total Sugars 3g | |
| Protein 31g | 63% |
| Vitamin C 28mg | 31% |
| Calcium 94mg | 7% |
| Iron 3mg | 16% |
| Potassium 546mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
