Instant Pot Chicken 65: Spicy South Indian Recipe

Chicken 65 Recipe – Tangy, spicy and brilliantly red, Chicken 65 is a beloved Indian appetizer served around the world. Its punchy flavors linger on the palate, and the dish is surprisingly quick and easy to make at home. This version is adapted for the Instant Pot, with clear steps for stovetop as well.

Chicken 65 or Chicken Sixty-Five: Key Facts

What is Chicken 65?

Chicken 65 is a popular Indian chicken dish that can be served as an appetizer or main course. Originating from South India, the recipe usually features small pieces of marinated chicken that are deep-fried and then tossed in a tangy, spicy sauce of chilies, garlic and aromatics. The vibrant red color often comes from Kashmiri chili powder, paprika or natural beet juice.

Regional Variations

There are many regional takes on Chicken 65. Here are a few common variations:

• Karnataka: Often garnished with freshly grated coconut for texture and fragrance.
• Hyderabad/Andhra: Known for being extra spicy; some versions skip deep-frying and cook the chicken directly in the sauce.
• Tamil Nadu: Uses a masala with fennel seeds and plenty of peppercorns for a distinct spice profile.

Origin and Name

The dish is often linked to Hotel Buhari in Chennai and is believed to have been created in the mid-1960s. The exact meaning of “65” is debated and several theories exist, each colorful and plausible. No single definitive explanation is universally accepted.

Theories about the Meaning of “65”

• The whole chicken was reportedly cut into 65 small pieces.
• One theory claims 65 different spices were once used.
• Another suggests the dish was listed as item number 65 on a menu in a military canteen.
• Some say 65 chilies were originally used to make the dish very hot.
• Or simply, the recipe may have been created in the year 1965.

Ingredients Overview

Typical ingredients for a restaurant-style Chicken 65 include:

• Chicken (breast or thighs)
• Yogurt (divided)
• One egg
• Ginger and garlic (paste and chopped)
• Cornflour/cornstarch
• Spices: turmeric, Kashmiri red chili or paprika, red chili powder, garam masala, crushed black pepper
• Herbs: curry leaves, green chilies
• Sauces: tomato ketchup and chili garlic sauce
• Beet juice (for natural red color)
• Lemon juice and salt

Is Chicken 65 Keto or Gluten-Free?

The classic recipe is not keto because of cornflour and some sauces. To make it keto-friendly, substitute cornflour with coconut flour, use sour cream instead of yogurt and reduce or skip sweet sauces. Regarding gluten, many commercial tomato ketchups and cornstarch are gluten-free, but always check labels to be sure.

Freezing and Storage

Chicken 65 freezes well for about a month. Freeze deep-fried chicken pieces in portion-sized zip-lock bags for easy reheating. You can freeze the fried chicken alone or the finished sauced dish; if freezing the complete dish, consider skipping fresh green chilies to preserve texture.

Chicken Sixty-Five Recipe (Instant Pot)

Prep and Cook Summary

• Prep time: 10 minutes
• Cook time: 20 minutes (including frying and finishing)
• Total time: 30 minutes
• Servings: 4–5

Ingredients (simplified)

• 500 g chicken breast or thighs, cut into 1″ cubes
• 1 cup yogurt, divided
• 1 large egg
• 1 tbsp turmeric powder
• 1.5 tbsp garam masala
• 1.5 tbsp Kashmiri chili powder or paprika
• 1 tbsp red chili powder (adjust to taste)
• 2 tbsp lemon juice
• ⅓ cup cornstarch (adjust as needed)
• 2.5 tbsp ginger-garlic paste
• ½ litre oil for deep frying
• ⅓ cup beet juice, freshly squeezed and divided
• 4 tbsp tomato ketchup
• 4 tbsp chili garlic sauce (or preferred hot sauce)
• 10–12 curry leaves
• 5–6 slit green chilies
• 2.5 tbsp chopped garlic and 2.5 tbsp chopped ginger
• 1 tbsp crushed black pepper, salt to taste

Instructions

1. Cut chicken into 1″ cubes and set aside.
2. Grate fresh beetroot and squeeze to extract juice; reserve half for the marinade and half for the final sauce.
3. Make the marinade: in a bowl combine ½ cup yogurt, turmeric, garam masala, Kashmiri red chili or paprika, red chili powder, ½ tbsp crushed pepper, lemon juice, 1 egg, cornstarch, ginger-garlic paste, salt and half the beet juice. Toss the chicken so every piece is well coated. Marinate at least 30 minutes.
4. Set the Instant Pot to Sauté on the highest setting and heat oil for deep frying. Fry marinated pieces in batches until golden and crisp. Drain and set aside.
5. Carefully remove most of the oil from the pot, leaving about 4–5 tablespoons. Switch Sauté to normal heat. Add curry leaves and dried whole chilies and let them sizzle briefly.
6. Add chopped ginger, garlic and slit green chilies; sauté for a few minutes.
7. Whisk together the remaining ½ cup yogurt, tomato ketchup, chili garlic sauce and the remaining beet juice. Pour this sauce into the pot and cook briefly.
8. Add the fried chicken to the sauce, sprinkle remaining crushed pepper, and toss until pieces are evenly coated and the sauce clings to the chicken. Adjust heat and cook until the consistency is as you prefer.
9. Serve hot and enjoy.

Stovetop Method

If you don’t have an Instant Pot, use a heavy-bottomed pan, kadhai or deep skillet. Deep-fry the marinated chicken over medium-high heat and then follow the same sauté and sauce steps in the same pan.

Notes and Expert Tips

• For best results, marinate the chicken for at least 30 minutes or overnight in the refrigerator.
• The red color can be achieved naturally using fresh beet juice combined with Kashmiri chili powder or paprika; avoid artificial food coloring.
• Adjust cornflour as yogurt consistency varies by brand; add a little more if the marinade is too runny.
• To make a gravy version, mix 1 tbsp cornflour into a cup of warm water and slowly add to the pot on low heat until desired thickness is reached, then simmer 3–5 minutes.
• If freezing, freeze the fried chicken pieces separately for best texture; reheat and toss in sauce when ready to serve.

Nutrition (approximate per 100 g): Calories 88 kcal; Protein 11 g; Carbohydrates 5 g; Fat 3 g. Values are estimates and will vary by ingredients and portion size.

Try this Instant Pot Chicken 65 for a spicy, tangy appetizer with authentic South Indian flavor. Adjust the heat to your liking and enjoy this restaurant-style favorite at home.