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Variant of Chicken 65
Chicken 65 — Andhra Style
Servings
4
Source: Andhra family recipe
Jump to Instructions ↓The Andhra version of Chicken 65 — saucier and hotter than the restaurant dry version, finished with a yogurt tempering that coats the fried chicken in a glossy, spiced sauce. What makes it different is the final step: yogurt goes into the hot wok off the heat and must be stirred quickly before the pan goes back on high to caramelize the coating. Use the full amount of Andhra red chilli powder — that heat is the point.
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