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Chicken 65
Lunch • India
How to Make Chicken 65 (Traditional & Healthy Version)
Chicken 65 is a vibrant and spicy South Indian dish, renowned for its crisp texture and fiery flavors. Originating from Chennai, Tamil Nadu, it has become a staple in Indian restaurants and homes, especially during festive occasions and special gatherings. Traditionally served as a starter or lunch dish, Chicken 65 is celebrated for its tantalizing aroma and bold use of spices like red chilli powder, garam masala, and fresh curry leaves. The dish’s name is believed to have come from its original recipe at the Buhari Hotel in Chennai, which used 65 different spices or was item number 65 on the menu. The taste of Chicken 65 is a delightful balance of heat, tanginess, and the earthy notes of Indian masalas. It is often enjoyed with a squeeze of nimbu (lemon) and garnished with fresh dhania (coriander). This healthier version ensures you savor all the authentic flavors without excess oil, making it an excellent choice for calorie-conscious food lovers. Perfect for lunch, Chicken 65 is a festive favorite during Diwali, Holi, and local Tamil festivals, and is often paired with steamed rice or chapati. With its rich heritage and irresistible taste, Chicken 65 is a testament to the diversity of South Indian cuisine. Its regional variations, such as Andhra-style with extra spice or Kerala-style with coconut oil, offer a unique twist. By preparing this dish at home with mindful ingredients, you can enjoy a protein-rich meal that honors Indian culinary traditions and supports a healthy lifestyle.
Ingredients(for 1 medium bowl (approx. 150g cooked Chicken 65 per serving))
- 250g Boneless chicken breast (murga breast)
- 1/4 cup Curd (dahi)
- 1 tbsp Ginger-garlic paste (adrak-lahsun paste)
- 1 tsp Red chilli powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Garam masala
- 2 tbsp Rice flour (chawal ka atta)
- 1 tbsp Corn flour (makka ka atta)
- to taste Salt (namak)
- 1 tbsp Lemon juice (nimbu ras)
- 10-12 Curry leaves (kadi patta)
- 2 tbsp Mustard oil (sarson ka tel)
- 2 Green chillies (hari mirch, sliced) - optional
- 2 tbsp Fresh coriander (dhania, chopped) - optional
Instructions
- 1
Cut the boneless chicken breast into bite-sized pieces. Wash and pat dry.
5 minutes
Uniform pieces ensure even cooking.
- 2
In a mixing bowl, combine curd (dahi), ginger-garlic paste, red chilli powder, turmeric, garam masala, rice flour, corn flour, salt, and lemon juice. Mix well to form a thick marinade.
5 minutes
Marinate for at least 30 minutes for deep flavor (if time permits).
- 3
Add chicken pieces to the marinade, ensuring each piece is well-coated.
3 minutes
Massage the marinade for better absorption.
- 4
Heat mustard oil in a tawa or non-stick pan on medium flame. Add curry leaves and let them crackle.
2 minutes
Mustard oil gives authentic South Indian aroma.
Why This Dish is Healthy
This healthy Chicken 65 recipe is pan-cooked using minimal oil, making it lower in calories and fat compared to traditional deep-fried versions. The inclusion of lean protein, antioxidant-rich spices, and probiotic curd supports a balanced diet for weight management, diabetes control, and overall wellness. It is suitable for lunch, helping you stay energized without excess calories.
Chicken 65 is rich in protein thanks to lean murga breast, supporting muscle health and satiety. The use of dahi (curd) adds calcium and probiotics, while spices like haldi and lal mirch contain antioxidants and anti-inflammatory properties. Rice flour and corn flour are gluten-free, reducing allergy risk. Mustard oil supplies healthy fats and omega-3s, and the dish is relatively low in carbs by avoiding deep frying. Curry leaves and coriander contribute vitamins A, C, and minerals.
Pro Tips
- 💡Tip 1: Marinate chicken longer for deeper flavor.
- 💡Tip 2: Use mustard oil for an authentic South Indian taste.
- 💡Tip 3: Serve immediately after cooking for best texture.
Storage & Serving
Store leftover Chicken 65 in an airtight container in the refrigerator for up to 2 days. Reheat in a tawa to retain crispiness. Avoid microwaving to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
