Chicken 65 – 35-Minute Recipe
A fiery Indian classic, Chicken 65 delivers a punch of garlic, ginger, and aromatic spices in a crisp, deep‑fried bite. The bright orange paste gives it a distinctive color, while the accompanying green chutney and creamy raita balance the heat. Perfect for a quick weeknight dinner or a crowd‑pleasing appetizer.
Recipe by Kian Hiatt· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- green chutney
- white raita
Chicken 65
- raw chicken
- garlic
- ginger
- curry leaves
- lemon
- dried green herbs
- red spice powder
- yellow paste
- white powder
- liquid oil
- sliced garlic
- sliced green chilies
- green curry leaves
- red chili powder
Green Chutney
- fresh cilantro
- green chili pepper
- mint leaves
- green leafy herbs
- garlic cloves
- tamarind paste
Instructions
- 1Chicken 65: Dice raw chicken into small cubes.
- 2Chicken 65: Peel and grate ginger, then mince garlic.
- 3Chicken 65: Finely chop curry leaves.
- 4Chicken 65: Combine lemon juice, dried green herbs, red spice powder, yellow paste, white powder, and liquid oil in a bowl; whisk to form a thick orange‑colored paste.
- 5Chicken 65: Add the diced chicken to the paste and mix by hand until the chicken is evenly coated.
- 6Chicken 65: Let the marinated chicken rest for a few minutes.
- 7Chicken 65: Heat oil in a deep‑fry pan to a medium‑high temperature.
- 8Chicken 65: Deep‑fry the marinated chicken pieces until golden and cooked through, then remove and drain on a wire rack.
- 9Chicken 65: In the same pan, add sliced garlic, sliced green chilies, green curry leaves, and red chili powder; stir until fragrant.
- 10Chicken 65: Return the fried chicken to the pan, toss to coat in the spicy sauce, and cook for an additional minute.
- 11Chicken 65: Transfer the finished Chicken 65 to a serving bowl and serve hot with green chutney and white raita on the side.
- 12Green Chutney: Place fresh cilantro, torn green chili pepper, chopped mint leaves, chopped green leafy herbs, peeled garlic cloves, and tamarind paste into a plastic container.
- 13Green Chutney: Blend the mixture with an immersion blender until a smooth green paste forms.
- 14Green Chutney: Transfer the blended green mixture into a small ceramic bowl for serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the marinated chicken
After coating the chicken in the orange paste, let it rest for a few minutes before frying.
Drain fried chicken
Place the fried chicken on a wire rack to drain excess oil before adding the sauce.
Blend chutney to a smooth paste
Use an immersion blender.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chicken 65?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Chicken 65 recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken 65 recipe come from?
- It was shared by Kian Hiatt on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.