Whenever I make a Hyderabadi Chicken 65 Recipe at home, the whole kitchen smells like a street-side stall in Hyderabad.
That spicy marinade, the crispy fried chicken, the curry leaves crackling in hot oil – it all comes together so fast, yet tastes like you spent hours perfecting it.
I love how simple ingredients like ginger-garlic paste, chili powder, yogurt, and curry leaves transform plain chicken into something bold, tangy, and downright addictive.
If you’re craving that restaurant-style flavor but want a version that’s easy, approachable, and weeknight-friendly, this one always hits the spot.
Ingredients Needed To Make Hyderabadi Chicken 65 Recipe
For Marination:
- 500g boneless chicken (thigh or breast), cut into 1-inch pieces
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to spice preference)
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 tbsp lemon juice
- 1 tbsp cornflour (cornstarch)
- 1 tbsp rice flour
- 1 egg (optional, for crispiness)
- Salt to taste
- A pinch of red food color (optional, for that iconic vibrant red)
For Frying:
- Oil for deep frying
For Tempering/Sautéing:
- 2 tbsp oil (from the fried chicken batch or fresh)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10-15 fresh curry leaves (essential for the authentic flavor and visual)
- 2-3 green chilies, slit lengthwise (adjust to spice preference)
- 1 tbsp ginger-garlic paste
- 2 tbsp yogurt (dahi), whisked smoothly
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp black pepper powder
- A pinch of red food color (optional, for sauce vibrancy)
- 2 tbsp water or chicken stock (if needed to adjust sauce consistency)
- Fresh coriander leaves, chopped (for garnish)
Instructions To Make Hyderabadi Chicken 65 (Simplified Version)
Step 1: Marinating the Chicken
In a large bowl, combine the cut chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, black pepper powder, lemon juice, cornflour, rice flour, egg (if using), salt, and a pinch of red food color (if desired).
Mix everything thoroughly until the chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours for best flavor absorption.
Step 2: Frying the Chicken
Heat oil in a deep pan or wok over medium-high heat.
Once the oil is hot (test by dropping a small piece of marinade – it should sizzle and float up), carefully drop the marinated chicken pieces, a few at a time, into the hot oil.
Do not overcrowd the pan. Fry the chicken until it’s golden brown and crispy on the outside and cooked through.
This usually takes about 5-7 minutes per batch. Remove the fried chicken pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Step 3: Preparing the Tempering/Sauce Base
In a separate pan or a clean wok, heat 2 tablespoons of oil (you can use some of the leftover oil from frying if it’s clean, or fresh oil).
Add mustard seeds and cumin seeds. Once they splutter, add the fresh curry leaves and slit green chilies.
Saute for a minute until the curry leaves are fragrant. Then, add the ginger-garlic paste and sauté until the raw smell disappears, about 1-2 minutes.
Step 4: Creating the Spicy Sauce
Reduce the heat to low. Add the whisked yogurt to the pan, stirring continuously to prevent it from curdling.
Quickly add red chili powder, garam masala, black pepper powder, and a pinch of red food color (if using for the sauce).
Stir well to combine all the spices with the yogurt, creating a smooth, vibrant sauce base.
If the sauce is too thick, add 1-2 tablespoons of water or chicken stock to reach a desired semi-thick consistency. Cook for 2-3 minutes until the sauce slightly thickens and the oil starts to separate.
Step 5: Combining Chicken with Sauce
Add the fried chicken pieces into the pan with the prepared sauce. Toss the chicken gently but thoroughly, ensuring each piece is evenly coated with the vibrant red sauce.
Cook for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce and heat through. The goal is for the chicken to be coated, not swimming in excess sauce.
Step 6: Garnish and Serve
Transfer the Hyderabadi Chicken 65 to a serving bowl.
Garnish generously with freshly chopped coriander leaves, if desired. Serve hot as an appetizer or a side dish.
Final Thoughts
Every time I toss those crispy chicken pieces into that bright, yogurt-based tempering, I’m reminded why this dish never fails.
It’s bold, fiery, fragrant, and honestly one of the most rewarding quick recipes I rely on when guests show up unannounced or when I just want something fun with my evening chai.
If you haven’t tried making Chicken 65 at home yet, this simplified version gives you all the authentic flavor without the fuss.
Play around with the spice levels, squeeze in extra lemon, or add more curry leaves – make it your own. Once you nail it, this becomes the dish you proudly serve again and again.
