Looking for a dry chicken recipe for appetizers? Here is an easy recipe of this fanous Chicken 65 dish that too Kerala style. Why is it called chicken 65? So there are some different theories to this name. One is that one hotelier kept this competition that whoever can eat the most chillies is macho (or something to that effect). That hotelier banked on this and came up with the dish Chicken 65, for the 65 chillies used in it. Some chefs also believe that it is so because it has 65 ingredients.

Kerala Style Chicken 65 Recipe Card

This is one truly easy recipe that everyone will love.

Total Time :
75 min
Preparation Time :
45 min
Cooking Time :
30 min
Servings :
Cooking Level :
Kishori Sud


  • 1 tsp ginger garlic paste
  • 1 tsp curd
  • 1 tsp lemon juice
  • 2 Kashmiri red chillies
  • 1 pinch turmeric
  • 200 grams boneless chicken thigh
  • 5 black peppercorns
  • 1 pinch fennel seeds
  • 5 gm cinnamon sticks
  • 1 pinch cumin seeds
  • Salt to taste
  • 1 tsp egg white
  • 2 tsp rice powder
  • 1 twig of curry leaves
  • Oil for frying


Step 1
Take the chicken and marinate it with curd, ginger garlic paste, salt and lemon juice, and keep it aside for half an hour.
Step 2
Ground the black peppercorns, chillies, turmeric, fennel seeds, cinnamon sticks and cumin seeds and then mix it with marinated chicken.
Step 3
Add the egg white, curry leaves, rice powder and mix well.
Step 4
Heat the oil and fry the chicken until golden brown.
Step 5
Now serve with a mint sauce and a slice of lemon.