Authentic Pakistani Chicken 65 Recipe

Originating from Southern India, Chicken 65 has become a beloved dish across the Indian subcontinent. In this recipe, we delve into the Pakistani version of Chicken 65, which boasts its own unique blend of spices and flavors.

This flavorful, crispy and super delicious Pakistani 65 Chicken will be your favorite appetizer. This Chicken 65 Recipe Pakistani style will guide you to make perfect 65 chicken, from marinating the chicken in yogurt and spices to frying it to crispy perfection, each step is designed to bring out the best flavors and textures.

Pakistani Chicken 65 shares similarities with its Indian counterpart but stands out with its distinctive blend of spices and cooking techniques. It’s a dish that embodies the essence of Pakistani cooking – bold, flavorful, and deeply satisfying.

You can try our more related recipes like Pakistani Butter Chicken Recipe: Creamy Comfort, Exquisite Pakistani Rice Pulao, Authentic Mutton Handi Recipe: A Rich and Flavorful Delight.


The term “Chicken 65” is believed to have originated from a popular dish served in South Indian restaurants, particularly in Chennai, India. There are several theories regarding the origin of the name “Chicken 65,” but none have been definitively proven.

One theory suggests that the dish was introduced in 1965 by a military canteen in Chennai, hence the name “Chicken 65.” Another theory suggests that the dish originally consisted of 65 different spices or ingredients, although this is widely regarded as a myth.

Regardless of its origin, Chicken 65 has become a well-known and beloved dish in Indian cuisine. It typically consists of bite-sized pieces of chicken that are marinated in a mixture of spices, yogurt, and sometimes vinegar, and then deep-fried until crispy and golden brown. The marinade often includes ingredients such as red chili powder, turmeric, ginger-garlic paste, and garam masala, giving the dish its signature spicy and flavorful taste.


  1. Boneless Chicken: You will need 500 g Tender chicken pieces, cut into bite-sized chunks, are the star of this dish, providing a juicy and flavorful base.
  2. Yogurt: You will need 2 tbsp Whisked yogurt serves as the marinade base, tenderizing the chicken while adding a tangy flavor and creamy texture.
  3. Lemon Juice: You will need 2 tbsp Fresh lemon juice to add brightness and acidity to the marinade, enhancing the overall flavor profile of the dish.
  4. Ginger-Garlic Paste: You will need 2 tsp ginger and garlic paste infuses the chicken with depth of flavor.
  5. Red Chili Powder: You will need Red chilli powder to add heat and vibrant color to the marinade, giving the chicken its characteristic spicy kick.
  6. Turmeric Powder: You will need ½ tsp turmeric powder that provides earthy undertones and a golden hue to the marinade, imparting both color and flavor.
  7. Garam Masala: You will need 1 tsp of aromatic spices such as cinnamon, cardamom, and cloves, adds warmth and complexity to the marinade.
  8. Ground Cumin: You will need 1 tsp ground cumin to add a nutty and slightly bitter flavor to the marinade, complementing the other spices.
  9. Salt: You will need salt to enhance the flavors of the dish.
  10. Oil: You will need Neutral-flavored oil, such as vegetable or canola oil, for frying the chicken to crispy perfection.
  11. Fresh Cilantro Leaves: You will need Fresh cilantro leaves as a garnish, adding a pop of color and freshness to the finished dish.


Step 1: Marinate the Chicken

In a large mixing bowl, combine the bite-sized chicken pieces, whisked yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, and salt. Mix well until the chicken pieces are evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 2: Heat the Oil

In a deep pan or kadhai, heat oil over medium-high heat until it reaches 350°F (180°C). It’s important to ensure that the oil is hot enough before adding the chicken to achieve a crispy exterior.

Step 3: Fry the Chicken

Once the oil is hot, carefully add the marinated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry the chicken pieces for 6-8 minutes, or until they are golden brown and cooked through, turning occasionally for even cooking. Use a slotted spoon to transfer the fried chicken pieces to a plate lined with paper towels to drain any excess oil.

Step 4: Garnish and Serve

Garnish the crispy chicken pieces with fresh cilantro leaves before serving. Pakistani Chicken 65 is best enjoyed hot as an appetizer or alongside your favorite accompaniments.


  1. Protein Substitute: If you prefer a different protein or don’t have chicken on hand, you can swap it out for other options such as shrimp, fish, paneer (Indian cottage cheese), tofu, or even cauliflower florets for a vegetarian version.
  2. Yogurt Alternative: If you’re lactose intolerant or prefer a dairy-free option, you can substitute the yogurt with coconut milk or a dairy-free yogurt alternative.
  3. Citrus Variation: Instead of lemon juice, you can use lime juice or orange juice for a slightly different citrus flavor profile.
  4. Spice Substitutions: If you’re missing a specific spice or prefer to use alternatives, you can make substitutions based on what you have available. For example, you can use paprika instead of red chili powder for a milder flavor, or substitute coriander powder for garam masala if needed.
  5. Oil Choice: You can experiment with different oils for a subtle variation in flavor. Try using peanut oil, sesame oil, or coconut oil for a unique twist on the traditional recipe.
  6. Fresh Herb Garnish: Instead of cilantro, you can garnish the dish with chopped fresh parsley, mint leaves, or thinly sliced green onions for a different flavor profile and visual appeal.


Maintaining the right temperature is crucial for achieving the perfect texture and flavor in Pakistani Chicken 65. Begin by heating the oil in a deep pan or kadhai over medium-high heat until it reaches 350°F (180°C). This ensures that the chicken cooks evenly and develops a crispy exterior while remaining tender inside. Throughout the frying process, it’s essential to keep the oil temperature consistent. Using a kitchen thermometer can help you monitor the temperature accurately, allowing you to adjust the heat as needed. Avoid overheating the oil, as this can lead to uneven cooking and burnt chicken. Aim for a golden brown color on the Pakistani Chicken 65 pieces, indicating that they are cooked through and ready to be enjoyed.


  1. Take your time to read through the recipe thoroughly before starting. Gather all the ingredients and equipment you’ll need beforehand.
  2. Don’t be afraid to trust your instincts and make adjustments to the recipe based on your personal preferences.
  3. Everyone makes mistakes in the kitchen, even experienced chefs. Instead of getting discouraged by mishaps, view them as learning opportunities.
  4. Don’t be afraid to taste the dish as you’re cooking and adjust the seasoning accordingly.
  5. Cooking can sometimes be a test of patience, especially when waiting for ingredients to cook or flavors to develop.
  6. Take pride in your culinary achievements, no matter how small they may seem.
  7. Above all, remember to have fun in the kitchen! Cooking should be an enjoyable and creative experience.


  • Spice Level: Adjust the level of spiciness to suit your taste preferences. Increase the amount of red chili powder or add chopped green chilies for an extra kick, or reduce the spice for a milder version.
  • Marinade Ingredients: Experiment with different marinade ingredients to customize the flavor profile of your Pakistani Chicken 65. Consider adding ingredients like garlic powder, onion powder, Kashmiri red chili powder, or chaat masala for unique and delicious variations.
  • Protein Options: While chicken is the traditional choice for Pakistani Chicken 65, you can also try this recipe with other proteins such as shrimp, fish, paneer (Indian cottage cheese), or tofu for a vegetarian option. Adjust the cooking time accordingly based on the protein you choose.
  • Sauce Variation: Serve Pakistani Chicken 65 with different dipping sauces or accompaniments to change up the flavor profile. Try it with mint chutney, tamarind chutney, or a tangy yogurt sauce for a refreshing twist.


Serve Pakistani Chicken 65 as a tempting appetizer for gatherings or parties. Arrange the crispy Pakistani Chicken 65 pieces on a platter with toothpicks or skewers for easy serving. Accompany them with a variety of dipping sauces such as mint chutney, tangy tamarind sauce, or creamy yogurt dip.

Enjoy Pakistani Chicken 65 as a satisfying main course by pairing it with fragrant basmati rice and warm, fluffy naan bread. Spoon some Pakistani Chicken 65 over the rice, drizzle with a squeeze of fresh lemon juice, and garnish with chopped cilantro for a burst of flavor. Serve alongside naan bread brushed with garlic butter or topped with sesame seeds for an extra indulgent touch.


Can I use bone-in chicken for Pakistani Chicken 65?

While boneless chicken is traditionally used for Chicken 65 for easier frying and eating, you can certainly use bone-in chicken pieces if preferred. Just adjust the cooking time accordingly to ensure the chicken is cooked through.

How spicy is Pakistani Chicken 65?

The level of spiciness can be adjusted according to your preference. This recipe typically has a medium level of spiciness, but you can increase or decrease the amount of red chili powder to suit your taste.

Can I make Pakistani Chicken 65 ahead of time?

While Pakistani Chicken 65 is best enjoyed fresh and hot, you can prepare the marinated chicken ahead of time and fry it just before serving for optimal crispiness. Store the marinated chicken in the refrigerator for up to 24 hours before frying.

What can I serve with Pakistani Chicken 65?

Pakistani Chicken 65 pairs well with various accompaniments such as rice, naan bread, roti, or even as a filling for wraps or sandwiches. It also goes well with refreshing salads, pickled vegetables, or yogurt-based dips.

Is Pakistani Chicken 65 gluten-free?

The main ingredients of Pakistani Chicken 65, such as chicken, yogurt, and spices, are naturally gluten-free. However, be cautious of any pre-packaged spice blends or sauces used in the recipe, as they may contain gluten. Always check the labels if you have gluten sensitivities.

Can I bake Pakistani Chicken 65 instead of frying it?

While frying gives Pakistani Chicken 65 its characteristic crispy texture, you can bake the marinated chicken in a preheated oven at 400°F (200°C) for 20-25 minutes or until cooked through. However, note that the texture may be slightly different compared to the fried version.

Pakistani Chicken 65

Indulge in the bold and aromatic flavors of Pakistani cuisine with this delightful recipe for Pakistani Chicken 65. Bursting with spices and herbs, this dish offers a tantalizing blend of heat and savory goodness. Whether served as an appetizer or main course, Pakistani Chicken 65 is sure to become a favorite at your table.
Total Time 35 minutes
Calories 250 kcal


  • Mixing bowl
  • Deep Pan or Kadhai
  • Kitchen Thermometer
  • Slotted Spoon


  • 500 g boneless chicken, cut into bite-sized pieces
  • 2 tbsp yogurt, whisked
  • 2 tbsp lemon juice
  • 2 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • Salt, to taste
  • Oil, for frying
  • Fresh cilantro leaves, for garnish


  • 1. Marinate the Chicken:
    Ina mixing bowl, combine the chicken pieces with whisked yogurt, lemon juice,ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, and salt. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes in the refrigerator.
  • 2. Heat the Oil:
    Heat oil in a deep pan or kadhai over medium-high heat until it reaches 350°F(180°C). Use a kitchen thermometer for precision, if available.
  • 3. Fry the Chicken:         
    Carefully add the marinated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 6-8 minutes or until golden brown and cooked through, turning occasionally for even cooking.
  • 4. Garnish and Serve:
    Once golden brown, remove the chicken pieces from the oil using a slotted spoon and drain on paper towels to remove excess oil. Garnish with fresh cilantro leaves before serving.


  • For a spicier kick, increase the amount of red chili powder.
  • Adjust salt according to taste preference.
  • Ensure the oil is hot enough before frying to achieve a crispy exterior.
  • Serve hot for best taste and texture.
Nutritional Information per Serving:
  • Calories: 250
  • Fat: 12g
  • Carbohydrates: 3g
  • Protein: 30g


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