Spicy Chicken 65 Recipe Easy Restaurant Style

Okay, so let’s talk about Chicken 65. If you’ve ever been to an Indian restaurant and ordered this, you know it’s basically little bites of spicy, crispy heaven. The first time I tried it, I was like, “Wait, why is this called 65? Did someone just throw 65 spices in here?” Turns out, nobody really knows for sure, but who cares? It’s delicious.

I’ve tried making it at home a bunch of times, and after some trial and error (and a few slightly burned batches), I finally got it right. This recipe is super easy, tastes just like the restaurant version, and won’t have you running around the kitchen like a maniac. Let’s do this.

Recipe Card

Recipe Title: Spicy Chicken 65 Recipe Easy Restaurant Style

Servings: 4

Prep Time: 20 minutes

Cooking Time: 15 minutes

Calories: 320 kcal per serving

Ingredients:

• 1 lb boneless chicken, cut into bite-sized pieces
• 2 tbsp yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder (adjust if you’re not into too much heat)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp lemon juice
• Salt to taste
• 1 egg (optional, for extra crispiness)
• 2 tbsp cornstarch
• Oil for frying
• Fresh cilantro for garnish (if you’re feeling fancy)

Directions:

1. In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin, coriander, lemon juice, and salt. Let it marinate for at least 15 minutes (longer if you can).
2. If you’re using the egg, beat it and mix it into the chicken along with the cornstarch. This’ll make it extra crispy.
3. Heat oil in a pan (enough to shallow fry). Drop in the chicken pieces in batches—don’t crowd the pan, or they’ll steam instead of fry.
4. Fry until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
5. Garnish with cilantro if you want, and serve hot with some lemon wedges. Boom. Done.

Seriously, that’s it. No fancy techniques, no weird ingredients. Just crispy, spicy, amazing chicken.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	10g	15g	30g

Ingredient Swaps

Ingredient	Substitution
Yogurt	Sour cream or buttermilk
Cornstarch	All-purpose flour or rice flour
Red chili powder	Paprika + cayenne for less heat

Tips

• Don’t skip the marinating time. It makes a huge difference in flavor.
• If you’re not into deep frying, you can air fry or bake these. Just spray with oil first.
• Double the batch. Trust me, you’ll want leftovers.

FAQ

Q: Can I make this ahead of time?
A: Yep! Just store the fried chicken in the fridge and reheat in the oven or air fryer to keep it crispy.

Q: Can I use chicken thighs instead of breast?
A: Absolutely. Thighs are juicier and actually work great here.

Q: Why is it called Chicken 65?
A: No clue. Maybe someone counted 65 spices? Or it was invented in 1965? The world may never know.

Alright, that’s all I got. Give this Spicy Chicken 65 a try and let me know how it turns out. If you burn it the first time, no worries—just call it “extra crispy” and pretend you meant to do it. Happy cooking!