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Variant of Chicken 65
Chicken 65 — Andhra Style
Servings
4
Source: Andhra family recipe
Jump to Instructions ↓Ingredients
- 500g chicken thighs, boneless, cut into bite-sized pieces
- Oil for deep frying
Marinade
- 2 tbsp thick yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder (Andhra is hotter — use the full amount)
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp lemon juice
- Salt to taste
- 3 tbsp cornflour
Andhra Tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 15 curry leaves
- 4 dried red chillies
- 3 green chillies, chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp yogurt
Instructions
Marinate
- Combine all marinade ingredients with the chicken. Mix well to coat.
- Rest for at least 1 hour. Overnight in the fridge is better.
Fry
- Heat oil to 350°F. Fry chicken in batches for 6–7 minutes until deep golden and cooked through.
- Drain well on paper towels.
Temper
- Heat 2 tbsp oil in a wok over high heat. Add mustard seeds and cumin seeds; let them splutter.
- Add dried red chillies and curry leaves. Fry 30 seconds.
- Add green chillies and ginger-garlic paste. Sauté 1 minute.
Finish
- Reduce heat to low. Add yogurt and stir quickly to prevent splitting.
- Increase heat back to high, toss in the fried chicken, and cook 2 minutes to coat and caramelise slightly.
- Serve with raw onion rings and lemon wedges.
Storage
- Fridge: Up to 2 days. The sauce keeps the chicken from drying out unlike the dry version.
- Reheat: Pan over medium heat with a splash of water. Stir frequently.
- Freeze: The cooked dish freezes reasonably well for up to 1 month. Thaw overnight and reheat on the stove.
Notes
- Andhra style is saucier and hotter than the dry version — the yogurt in the tempering is what makes it different.
- The yogurt must go in off the heat or it will split.
- More forgiving than the dry version when reheating.
Added Mar 29, 2026 · Updated Mar 29, 2026