Roscoe’s Chicken 65 is a tantalizing dish that brings the vibrant flavors of Indian cuisine to your table. Tender chicken pieces are marinated in a spiced yogurt mixture, infused with aromatic curry leaves and a blend of traditional spices, then deep-fried to golden perfection. The result is a crispy, spicy appetizer that’s sure to delight your taste buds.
This dish is perfect for those who enjoy a bit of heat and crave the complexity of Indian spices. Whether you’re hosting a gathering or simply looking to spice up your meal, Roscoe’s Chicken 65 offers a delicious and satisfying option that’s both flavorful and memorable.
Full Recipe:
Ingredients:
- 2 pounds skinless boneless chicken thighs, cut into bite-sized pieces
- 1/4 cup fresh curry leaves, chopped (optional)
- 1 cup plain yogurt
- 1 tablespoon grated garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons Kashmiri hot chili powder
- 1 tablespoon salt
- 1 tablespoon ground turmeric
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon freshly ground black pepper
- 1 cup cornstarch
- 1 cup rice flour
- 1 cup chili peppers
- Vegetable oil for frying
Directions:
- In a large bowl, combine the chicken pieces with curry leaves, yogurt, garlic, ginger, chili powder, salt, turmeric, garam masala, coriander, cardamom, and black pepper. Mix well to ensure the chicken is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Just before frying, stir the cornstarch and rice flour into the marinated chicken mixture until well combined.
- Heat vegetable oil in a deep pan over medium heat. Carefully add the chicken pieces and chili peppers in batches to the hot oil. Fry, stirring frequently, until the chicken is browned and crispy, about 5 minutes per batch.
- Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken pieces.
Prep Time: 20 minutes | Marinate Time: 2 hours | Cook Time: 5 minutes per batch | Total Time: Approximately 2 hours 25 minutes
Kcal: 394 kcal per serving | Servings: 8
Origins and History of Chicken 65
Chicken 65 is a beloved dish that originated in South India, specifically at the Buhari Hotel in Chennai, Tamil Nadu. Created in 1965 (hence the name), this spicy deep-fried chicken dish was designed to be a quick, flavorful snack. The exact origin story varies, with some claiming that the “65” in its name refers to the year it was introduced, while others suggest it was made using 65 different spices or meant for Indian army officers in the 1960s.
The dish quickly gained popularity across India and has since become a favorite street food and restaurant appetizer worldwide. It is known for its bright red color, fiery taste, and crispy texture, making it an irresistible treat for spice lovers.
Why is Roscoe’s Chicken 65 Special?
Roscoe’s Chicken 65 is a unique take on the classic dish, bringing an extra layer of flavor and authenticity. While the original version often uses bone-in chicken, this variation uses boneless chicken thighs for maximum juiciness and ease of eating. The marination process includes yogurt, which tenderizes the chicken while enhancing the depth of the spices. The addition of Kashmiri chili powder gives it a vibrant red color without overpowering heat, making it perfect for those who enjoy a balance of spice and flavor.
Key Ingredients and Their Role
- Chicken Thighs: Boneless, skinless thighs are ideal for this recipe as they remain juicy and tender after frying.
- Yogurt: Helps tenderize the chicken while binding the spices to the meat.
- Kashmiri Chili Powder: Adds a deep red color and mild heat without excessive spiciness.
- Curry Leaves: A key ingredient in South Indian cuisine, adding a subtle aromatic flavor.
- Turmeric & Garam Masala: Essential Indian spices that bring warmth and earthiness to the dish.
- Rice Flour & Cornstarch: These ingredients create a crispy, crunchy coating while keeping the chicken light.
Cooking Tips for the Best Roscoe’s Chicken 65
- Marinate Longer for More Flavor – Let the chicken marinate for at least 2 hours or overnight for the best results. This allows the spices and yogurt to penetrate the meat, making it extra tender and flavorful.
- Use the Right Oil Temperature – Heat the oil to around 350°F (175°C). If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the coating will absorb oil and become greasy.
- Fry in Batches – Overcrowding the pan will lower the oil temperature and lead to soggy chicken. Fry in small batches to maintain crispiness.
- Drain Excess Oil Properly – Use a wire rack or paper towels to remove excess oil and keep the chicken crisp.
- Garnish for Extra Flavor – After frying, toss the chicken with fresh curry leaves and green chilies sautéed in butter for an extra aromatic touch.
Serving Suggestions
Roscoe’s Chicken 65 is a versatile dish that can be enjoyed in different ways:
- As an Appetizer: Serve hot with a side of mint chutney or cooling yogurt dip to balance the spice.
- With Rice or Paratha: Pair with fragrant basmati rice, jeera rice, or flaky parathas for a complete meal.
- Street Food Style: Wrap in a paratha or naan with onions and a spicy sauce for a delicious Chicken 65 roll.
- Party Platter: Serve with a mix of fried green chilies and lemon wedges for an extra punch of flavor.
Common Variations of Chicken 65
- Hyderabadi Chicken 65: Uses extra green chilies and curry leaves for a stronger South Indian flavor.
- Restaurant-Style Chicken 65: Often has a bright red color due to added food coloring and is slightly less spicy.
- Dry vs. Gravy Chicken 65: Some versions include a spicy sauce made from chili garlic paste, soy sauce, and ketchup for a rich, flavorful twist.
- Baked or Air-Fried Chicken 65: For a healthier option, you can bake or air-fry the chicken instead of deep frying.
Healthier Alternatives
For a lighter take on this dish, you can:
- Bake at 400°F (200°C) for 25-30 minutes, turning halfway for even crispness.
- Air-fry at 375°F (190°C) for 15 minutes, shaking the basket occasionally.
- Use Greek Yogurt instead of regular yogurt for extra protein.
- Reduce Oil and Salt by opting for a shallow fry instead of deep frying.
Roscoe’s Twist on Chicken 65
Roscoe’s Chicken 65 stays true to the original South Indian flavors while adding a unique touch. Instead of using artificial food coloring, the deep red color is achieved using Kashmiri chili powder, which provides a natural hue without overpowering heat. The use of boneless chicken thighs ensures juiciness, while a mix of cornstarch and rice flour creates an ultra-crispy coating.
Key Ingredients and Their Roles
- Chicken Thighs: Preferred for their tenderness and rich flavor.
- Yogurt: Tenderizes the meat while helping the spices adhere to the chicken.
- Kashmiri Chili Powder: Provides a bright red color with moderate heat.
- Garam Masala: A blend of warming spices that adds depth to the flavor.
- Turmeric: Gives an earthy taste and adds a golden hue to the marinade.
- Curry Leaves: A traditional South Indian ingredient that infuses the chicken with a distinct aroma.
- Rice Flour & Cornstarch: Used for an extra crispy texture.
- Green Chilies: Adds a spicy kick and enhances the dish’s authenticity.
How to Achieve the Perfect Chicken 65
- Marination is Key – Letting the chicken marinate for at least 2 hours (or overnight) allows the flavors to develop fully.
- Use the Right Oil Temperature – The ideal frying temperature is 350°F (175°C) to ensure crispy chicken without burning.
- Fry in Small Batches – Overcrowding the pan will lower the oil temperature, making the chicken soggy.
- Drain Well – Place the fried chicken on a wire rack or paper towels to remove excess oil.
- Final Toss in Curry Leaves & Chilies – This last step enhances the flavor and gives an authentic South Indian touch.
Conclusion
Roscoe’s Chicken 65 is a fiery, flavorful, and crispy dish that’s perfect for spice lovers. Whether you’re serving it as a starter, a main course, or a party snack, it’s guaranteed to impress. With its rich history and bold taste, Chicken 65 remains an all-time favorite in Indian cuisine.