Healthy Baked Chicken 65

There is nothing like a crispy, yummy Hyderabads chicken 65 & this baked version of it keeps every bit of that crispy, saucy flavor we all love. It’s an uncomplicated recipe that keeps everyone happy and satisfied!

Why You’ll Love This Baked Chicken 65

If you’ve ever ordered Chicken 65 at an Indian restaurant and wondered if you could make it at home without destroying your kitchen (and your diet), this one’s for you. This recipe is everything you love about the dish with the crispy coating, spicy sauce, smoky green chili & curry leaf finish except it’s just made in the oven instead of a vat of oil.

The chicken itself is packed with bold flavor from the ginger garlic marinade, gets its crunch from a combination of the cornstarch & flour coating, and finishes with a tangy yogurt-sriracha sauce that honestly makes the whole dish. This one can be perfect for a weeknight dinner, a party appetizer, or honestly just because you’re craving something spicy and satisfying.

What Is Chicken 65?

Chicken 65 is a South Indian fried chicken dish that has a lot of hypothetical origin stories but everyone can agree is the ELITE chicken appetiser on any menu. The one I’ve been told is that it originated at Hotel Buhari in Chennai in 1965 and the number is actually the year it was invented.

The chicken itself is marinated in a bold mix of spices, coated in cornstarch & flour, and deep fried until insanely crispy. The marination step makes sure the actual chicken has lots of flavor to it. It’s served as a starter at most South Indian restaurants and is one of those dishes that everyone at the table orders.

This version keeps all of that but bakes it at 400°F with a trick that makes it just as crispy as the fried version.

Chicken 65 vs. Chicken Tikka: What’s the Difference?

These two show up at pretty much every Indian restaurant and people mix them up all the time! Chicken tikka is a North Indian dish and it’s marinated in yogurt & spices and cooked in a tandoor, with a milder, smoky flavor. Chicken 65 is South Indian, spicier, crispier, and has that distinct curry leaf & green chili flavor. Chicken tikka is more grilled chicken, Indian barbecue vibes whereas chicken 65 is more popcorn fried chicken energy.

Ingredients You’ll Need for Baked Chicken 65

For the Marinade:

• 4-5 boneless skinless chicken thighs — cut into bite-sized pieces. Thighs are juicier, breasts are leaner, both work but I’m 100% team thighs.
• Ginger garlic paste — I always recommend going fresh over storebought here!
• 2-4 tsp red chili powder — go 2 if you want medium heat, 4 if you want to bring the heat
• ½ tsp turmeric powder 
• 1 tsp garam masala
• 1 tsp salt
• Pinch of food color — optional but gives you that iconic red-orange color you see at restaurants
• 1 tbsp cornstarch — this is what makes the coating crispy
• 2 tbsp flour — combined with cornstarch for the perfect crust
• 1 egg — helps everything bind together & stick to the chicken
• Lime — a squeeze goes into the marinade for brightness

For the Sauce:

• 2 tbsp yogurt — makes the sauce creamy & adds a little tang
• 1 tsp soy sauce — a little umami depth
• 1 tbsp sriracha — for heat & that slight vinegary kick
• 2 tbsp ketchup — adds sweetness & body to balance the spice
• ½ tsp vinegar — brightens everything up
• 1 tbsp water — to loosen the sauce slightly

For the Finish:

• 3 green chilies — sliced. This is non-negotiable.
• Handful of curry leaves — fresh if you can get them. They fry up in the oil and add this incredible fragrance you can’t replicate with anything else

How to Make Baked Chicken 65 (Step-by-Step)

Step 1: Marinate the Chicken

Add your chicken pieces to a bowl with the ginger garlic paste, red chili powder, turmeric, garam masala, salt, food color, and a squeeze of lime. Mix it all together and let it sit for at least 30 minutes — or up to overnight in the fridge if you want maximum flavor.

When you’re ready to bake, add the egg, cornstarch, and flour to the marinated chicken. Mix until every piece is well coated.

I like to let mine marinate for at least an hour. The longer it sits, the deeper the flavor gets.

Step 2: Preheat Your Oven (with the Pan Inside)

This is the most important step for getting crispy chicken from the oven. Set your oven to 400°F and put your baking sheet or oven-safe pan inside while it heats up. The hot pan creates an immediate sear on the bottom of the chicken the second it goes in — this is what gives you that crispy base without any deep frying.

Let the oven (and the pan) preheat for at least 15 minutes.

Step 3: Bake the Chicken

Carefully pull out the hot pan and arrange your chicken pieces in a single layer — don’t crowd them or they’ll steam instead of crisp up. Put it straight back into the oven and bake for 20–22 minutes, flipping the pieces at the halfway mark, until the chicken is cooked through and the coating is crispy & golden.

Step 4: Make the Sauce

While the chicken is baking, whisk together the yogurt, soy sauce, sriracha, ketchup, vinegar, and water in a small bowl. Set it aside… this comes together in about 2 minutes.

Step 5: The Finish

To a pan over medium heat, add a small splash of oil. Add the green chilies and curry leaves first and let them sizzle for about 30 seconds — the curry leaves will pop and crackle, which is exactly what you want. Then pour in the sauce you just made and stir to combine. Stir it over low heat to avoid curdling! Add in your baked chicken pieces, toss everything together, and cook for another minute or two until the sauce coats the chicken and everything smells incredible.

Serve immediately.

Tips to Make This Recipe

• Don’t skip preheating the pan. This single step is the difference between crispy & soggy baked chicken. It works just like a cast iron skillet sear.
• Don’t crowd the pan. Give each piece of chicken space. If they’re touching, they’ll steam instead of crisping up. Use two pans if you need to.
• Flip halfway through. Gives you crispy on both sides.
• Use chicken thighs for juicier results & chicken breasts if you want it leaner.
• Adjust the chili powder to your heat tolerance. 2 tsp is mild, 4-5 tsp means business.
• Fresh curry leaves make a huge difference. If you can find them at a South Asian grocery store, grab a bunch — they freeze really well so you’ll always have them on hand.

Can I Make This in an Air Fryer?

Yes! If you have an air fryer, it works great here too. Air fry at 400°F for about 12–14 minutes, flipping halfway through. Then do the sauce finish in a pan the same way as above. I personally prefer the oven version because you can make a bigger batch at once, but both methods skip the deep frying.

Other Indian Recipes You’ll Love

• Butter Chicken Recipe for Two
• Easy Palak Paneer for Two
• Beginner Friendly Indian Recipes

Frequently Asked Questions

Why is it called Chicken 65? 

It’s named after the year it was first created — 1965 — at Hotel Buhari in Chennai. There are a lot of other theories (65 spices, marinated for 65 days, the 65th menu item) but the year origin is the most widely accepted one.

Can you bake Chicken 65 instead of frying it? 

Yes, and this recipe proves it. The key is preheating your baking pan in the oven before you add the chicken — it creates an instant sear on the bottom and gives you a really crispy coating without any deep frying.

Is baked Chicken 65 still crispy? 

It is if you follow the hot pan method! The cornstarch & flour coating also helps a lot. It won’t be identical to deep-fried, but it’s genuinely crispy & satisfying.

What makes this version healthier? 

Traditional Chicken 65 is deep fried in a lot of oil. Baking it cuts out most of that added fat. The sauce uses yogurt instead of more oil, so you’re getting a similar creamy, tangy coating with a fraction of the calories.

How long does Chicken 65 last in the fridge? 

3–4 days in an airtight container. Reheat in an air fryer or oven at 375°F for a few minutes to get the crispiness back — microwave works too but the coating gets soft.

Can I make the marinade ahead of time? 

Absolutely. You can marinate the chicken and refrigerate it for up to 24 hours before baking. The flavor only gets better.

Healthy Baked Chicken 65 (or Airfryer!)

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★★★★★

5 from 3 reviews

• Total Time: 40
• Yield: 3-4 1x

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Description

This baked chicken 65 is crispy, spicy & saucy…all without any deep frying. The saucey finish makes this so uniquely Hyderabad and extra delicious.

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Ingredients

Scale

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For the Marinade:

• 4–5 boneless skinless chicken thighs (cut into bite-sized pieces)
• 1 heaping tbsp ginger garlic paste
• 2–3 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt
• Pinch of food color (optional)
• 1 tbsp cornstarch
• 2 tbsp flour
• 1 egg
• Squeeze of lime

For the Sauce:

• 2 tbsp greek yogurt
• 1 tsp soy sauce
• 1 tbsp sriracha
• 2 tbsp ketchup
• ½ tsp vinegar
• 1 tbsp water

Extras

• 3 green chilis, chopped
• Few stems of curry leaves
• 4 cloves of garlic, minced

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Instructions

1. Marinate the chicken with ginger garlic paste, red chili powder, turmeric, garam masala, salt, food color, and lime. Marinate for at least 30 minutes. Add egg, cornstarch, and flour and mix to coat.
2. Preheat oven to 400°F with your baking pan inside for 5 minutes.
3. Arrange chicken in a single layer on the hot pan. Bake for 20–22 minutes, flipping halfway, until crispy and cooked through.
4. Mix together yogurt, soy sauce, sriracha, ketchup, vinegar, and water in a small bowl.
5. In a pan over medium-high heat, add a splash of oil. Add green chilies and curry leaves and let sizzle for 30 seconds. Add the sauce. Stir on low heat to cook heat without curdling.
6. Add baked chicken to the pan, toss to coat, and cook for 1–2 more minutes. Serve immediately.

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• Cuisine: Indian