Chicken 65
This isn’t your classic Hyderabadi Chicken 65. If you’re craving the traditional version, my friend (and Tea for Turmeric’s very own) Asiya shares her mom’s Chicken 65 recipe, which I’ve tried and loved. This version is more restaurant-style in look, feel, and taste. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Think fried chicken coated in a bold, tangy, lip-smacking sauce, infused with the distinct flavor of curry leaves. The sauce is super spicy, but in a tolerable, additive way. This dish is one your guests will be drawn to, and you’ll want leftovers of. It’s one of those natural hits like Chicken Puff Patties or Biryani. I learned this recipe from a Pakistani caterer and tweaked it until it met the approval of my friend Isra, who’s also Hyderabadi. It’s not exactly Indo-Chinese (Isra joked that an Indo-Chinese Chicken 65 is like a Mexican Pulao), but it does have those hot and sour, subtly sweet elements thanks the chili garlic sauce.
Ingredients
Unlike your standard Punjabi-style Tea for Turmeric recipe, this one may require a trip to the Indo-Pak grocery store. Here are some notes on key ingredients:
Tarka Ingredients
Red or deep orange food color: Essential for the restaurant-look/color. I use the powdered Preema food coloring, the same type that I use for Biryani or Zarda. Feel free to sub with liquid food coloring. Water: Thins out the sauce. You can control how much sauce the recipe makes. Use up to 1/2 cup water for a more saucy Chicken 65. Indian green chillies or Serrano peppers: The sauce is spicy enough, so it doesn’t really need more heat, but green chillies give it essential flavor. If you can get your hands on Indian/finger chilies, they’re best for flavor without the heat. Otherwise, use Serrano. If you must use Thai/bird’s eye chillies, leave them whole. Kari patta (curry leaves): The star ingredient. Comes from the curry tree native to India and Sri Lanka, not to be confused with bay leaves. Use fresh curry leaves, which you can find at most Indo-Pak grocery stores. Freezing them tends to lose flavor and makes them extra sputtery during the Tarka. Whole dried red chili: Adds texture and mild heat. I use button/dundicut, which I also use for the Tarka in Kadhi Pakora or Chana Dal. Ginger and garlic paste: Though there’s sliced garlic in the Tarka, some crushed/finely chopped garlic and ginger rounds out and gives depth to the sauce. Desi chili garlic sauce: Indian or Pakistani-style chili garlic sauce is integral to the flavor of this dish. It’s spicy but not as spicy as Asian-style chili garlic. It also lends a balanced amount of tang to this recipe. I prefer National brand but have also tested with Mitchell’s, which tastes very similar. More recipes that use Chili Garlic Sauce: Chicken Shashlik, Chicken Manchurian, Hakka Noodles Plain, whole milk yogurt: Adds depth to the sauce and balances out the heat of the chili garlic sauce.
How to make Chicken 65
Full recipe is in the recipe card. Here are step-by-step photos and essential tips along the way:
Marinate
Fry Chicken
Or Air-fry. Full instructions are in recipe card. (My air-fried chicken pieces are a tad smaller because I was making it more saucy and serving with rice.)
Prepare Tarka
Simmer Together
How to Serve Chicken 65
Chicken 65 is hard to categorize but versatile in serving. It’s not exactly a street food or chai snack, but could be served in that way. On restaurant menus, it’s usually under ‘appetizers’ (even though appetizers aren’t really a thing in Desi cuisine) or chicken main dishes.
Traditional Hyderabadi versions are paired with roti (as Asiya prefers) or Khatti Dal and plain rice (Isra’s Choice). This version is good all by itself, with a squeeze of lemon to cut the heat and sliced red onions for texture. For a more substantial meal, I love having it with basmati rice to give it a plain backdrop against the bold flavors. As part of a spread, I’ve served it with Chicken Biryani, Aloo Gosht, and Mint Raita.
How to Store and Reheat
I’m usually not super excited about leftovers, but Chicken 65 is an exception. I can’t get enough!
Store: Refrigerate in an airtight container for up to 4 days. Reheat: Microwave until heated through. Sometimes the moisture will pool up at the bottom. To fix that, throw it in on a hot saucepan and let the sauce homogenize. To keep the chicken crispy, try reheating in the air-fryer it with aluminum foil underneath.
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
