Crispy Chicken 65 & Buttery Naan – A Match Made in Food Heaven
If you're craving a spicy, crispy chicken dish with a warm, pillowy Indian bread to soak it all up — Chicken 65 with Butter Naan is the ultimate comfort meal you need to try. Chicken 65 is a South Indian favorite — fiery, deep-fried, and full of bold flavors. Pair it with soft, buttery naan straight from the tawa or oven, and you’ve got a satisfying, restaurant-style feast at home.
🍗 Chicken 65 Recipe
A fiery South Indian fried chicken dish
Ingredients:
For the marinade:
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500g boneless chicken (preferably thigh pieces), cut into bite-sized chunks
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2 tbsp yogurt
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1 ½ tbsp ginger garlic paste
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1 tsp red chili powder
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1 tsp Kashmiri chili powder (for color)
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½ tsp turmeric powder
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1 tsp garam masala
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1 tbsp lemon juice
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1 tbsp rice flour
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2 tbsp cornflour
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Salt to taste
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1 egg (optional, for extra crispness)
For tempering (optional but recommended):
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1 tbsp oil
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5-6 curry leaves
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2-3 green chilies, slit
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1 tsp chopped garlic
For frying:
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Oil for deep frying
Instructions:
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Marinate the chicken:
In a large bowl, mix the chicken pieces with all marinade ingredients. Coat evenly and let it rest for at least 1 hour (overnight is even better for flavor). -
Deep fry:
Heat oil in a deep pan. Once hot, fry the marinated chicken in batches on medium-high heat until golden, crispy, and cooked through (around 5–6 minutes per batch). Remove and drain on a paper towel. -
Temper (optional):
In a separate pan, heat a little oil. Add garlic, green chilies, and curry leaves. Sauté for a minute and toss the fried chicken into this mix for added aroma and crunch. -
Serve hot:
Garnish with lemon wedges and onion rings. Best enjoyed fresh!
🍞 Butter Naan Recipe
A soft, fluffy flatbread brushed with butter
Photo by Francesco Paggiaro
Ingredients:
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2 cups all-purpose flour (maida)
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1 tsp sugar
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½ tsp salt
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1 tsp baking powder
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¼ tsp baking soda
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2 tbsp plain yogurt
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¾ cup warm milk (adjust as needed)
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2 tbsp oil
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Butter for brushing
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Chopped coriander or garlic (optional)
Instructions:
-
Make the dough:
In a mixing bowl, combine flour, sugar, salt, baking powder, and baking soda. Add yogurt and warm milk gradually while kneading. Add oil and knead until the dough is soft and smooth. Cover and let it rest for 1–2 hours.
Roll out the naan:
Divide the dough into equal portions. Roll each ball into an oval or round shape, not too thick or too thin.-
Cook the naan:
Heat a tawa or skillet. Place the naan on it. Once bubbles appear, flip and cook the other side. Flip once more if needed. Optionally, press with tongs over an open flame for that smoky flavor. -
Brush with butter:
Generously brush the hot naan with butter. Garnish with coriander or minced garlic for extra flavor.
🥘 Serving Suggestion:
Place the crispy Chicken 65 on a platter with sliced onions and lemon wedges. Serve alongside hot butter naan brushed with garlic butter — perfect for scooping up all the spicy goodness!
💡 Pro Tips:
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For extra-crispy chicken, don’t overcrowd the pan while frying.
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Use Kashmiri chili powder to add bright red color without making it too spicy.
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You can cook naan in an oven or tandoor if available, for that authentic char.
🧾 Nutrition Information (Per Serving)
(Estimated for 1 serving of Chicken 65 with 2 pieces of butter naan)
| Component | Amount |
|---|---|
| Calories | ~620 kcal |
| Protein | ~32g |
| Carbohydrates | ~40g |
| Fats | ~35g |
| Fiber | ~2g |
| Sodium | ~700mg |
| Cholesterol | ~90mg |
Note: Nutritional values are approximate and vary based on exact ingredients and portions.
❓ Frequently Asked Questions (FAQs)
Q1: Can I bake Chicken 65 instead of frying?
Yes! Preheat your oven to 200°C (392°F) and bake on a greased tray for 25–30 minutes, flipping halfway. For extra crispiness, broil for 2–3 minutes at the end.
Q2: Is Butter Naan gluten-free?
No, butter naan is made with all-purpose flour (wheat), so it's not gluten-free. You can try gluten-free flour alternatives, but texture may vary.
Q3: Can I skip the egg in Chicken 65 marinade?
Absolutely. The egg helps bind and crisp the coating, but you can skip it or replace it with a little more cornflour.
Q4: What’s the best way to store leftovers?
Keep Chicken 65 in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer. Naan can be refrigerated or frozen and reheated on a skillet.
Q5: Can I make naan without baking soda or baking powder?
Traditional naan uses yeast or leavening agents. For a fluffier texture, one of them is essential.
📄 Disclaimer
Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.
We do our best to test or verify the cooking process and ingredients before sharing them.
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