Gusto TV Chicken 65 Recipe - Crispy Spicy Indian Street Food

Chicken 65 Recipe (India)

Chicken 65 recipe brings together fiery Kashmiri chili-marinated chicken with aromatic curry leaf tempering, creating a dish that’s perfect for appetizer platters or late-night street food cravings. Featured on Global Street Eats, this recipe combines crispy fried chicken thighs with explosive South Indian spices for a bold, addictive snack that’s challenging but rewarding to recreate at home.

The Inspiration

Chicken 65 burst onto Chennai’s streets in 1965 at Buhari Restaurant, born when a homesick Sri Lankan customer requested “chicken, dry, French fries, 65 pieces”—code for extra spicy. What started as a 65-piece challenge became Tamil Nadu’s ultimate bar snack, now served from sizzling kadai carts across South India. The magic? Double-fried chicken marinated in fiery Kashmiri chilies, then wok-tossed with crackling curry leaves and cumin that perfume entire streets. Devan Rajkumar captures authentic Chicken 65 technique on Global Street Eats episode 1011, balancing restaurant precision with street stall chaos. This isn’t chicken tikka—it’s a spice bomb that separates amateurs from pros.

Ingredients

1 ¾ lbs chicken thighs and breasts, cut into 1 inch cubes
¼ cup (60ml) plain yogurt
1 ½ tbsp (22.2ml) grated garlic
1 ½ tbsp (22.2ml) grated ginger
3 tbsp (44.4ml) Kashmiri chili powder
½ tsp (2.5ml) cumin powder
¼ tsp (1.2ml) turmeric powder
¼ tsp (1.2ml) garam masala
¼ tsp (1.2ml) ground cinnamon
1 tsp (4.9ml) salt
¼ tsp (1.2ml) freshly ground black pepper
40 curry leaves
3 tbsp (44.4ml) cornstarch
3 tbsp (44.4ml) rice flour
2 green Thai chilis, thinly sliced
1 tsp (4.9ml) cumin seeds
1 lemon, cut into wedges
Vegetable oil for frying

Methods

Add the yogurt, 1 tbsp grated garlic, 1 tbsp grated ginger, 2 tbsp Kashmiri chili powder, cumin powder, turmeric powder, garam masala, ground cinnamon, salt, and the half the curry leaves to a large bowl and mix to combine. Add the chicken pieces to the bowl and stir to coat thoroughly. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour and up to 24 hours.
Heat a large, heavy bottomed pot full of vegetable oil to 350 F (175 C) over high heat.
Add the cornstarch and rice flour to the chicken and marinade and stir to combine. Working in batches so as to not crowd the pot, add chicken to the hot oil and fry for about 5 minutes, or until the chicken is browned and crispy looking. Use a slotted spoon to transfer the chicken to a paper towel lined tray to drain.
Add a thin layer of vegetable oil to a wok and heat over medium heat. Add ½ tbsp grated garlic, ½ tbsp grated ginger, 1 tbsp Kashmiri chili, the sliced green Thai chilis, remaining curry leaves, and cumin seeds and cook, stirring regularly, until the garlic starts to brown, about 1 minute. Add the chicken, toss to coat, and cook for another minute.
Serve with lemon wedges for squeezing.

Serving Suggestions

Serve Chicken 65 sizzling from the wok onto chilled platters with lemon wedges and onion rings for classic South Indian bar snack presentation, perfect for beer parties, cricket match viewing, or Diwali appetizer spreads that disappear instantly. Pair with ice-cold Kingfisher beer or neera (toddy) to tame Kashmiri fire while curry leaf aroma fills the room, or create street-style platters with brain masala (optional), sliced raw mango, and neon-green mint chutney for full Chennai experience.

For elegant dinner parties, arrange ruby-red chicken pieces on slate boards with yogurt raita, pickled baby onions, and naan crisps—transforms bar snack into upscale starter. Spice levels demand communal serving: let guests squeeze lemon and adjust heat, encouraging messy fingers and second helpings. Ready in minutes after marinating—ideal for unexpected guests when you need maximum impact minimum effort.

Final Thoughts

This Chicken 65 recipe captures South India’s street food sorcery—fiery red chicken that shatters on first bite, then explodes with ginger, curry leaf, and Kashmiri heat. Devan Rajkumar’s Global Street Eats version makes restaurant-level spice achievable at home while preserving the chaotic magic of sizzling kadai carts. The real test? Empty platters and sauce-smeared smiles. Whether feeding beer-thirsty crowds or introducing friends to proper spice, Chicken 65 converts everyone instantly—proof that good food needs no explanation.

Find more recipes from Global Street Eats here!