Chicken 65 is a beloved South Indian dish known for its fiery spice, crispy texture, and deep-fried goodness. But what if you could enjoy all that flavor without the extra oil? Enter Air Fryer Chicken 65—a healthier, guilt-free take on the classic! This version keeps the bold flavors intact while using the air fryer to achieve that irresistible crispiness. Perfect as an appetizer, snack, or even a main dish, this recipe delivers all the heat and crunch without the deep-fried heaviness.
Crispy Air Fryer Chicken 65
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine Indian
Air fryer
Mixing bowls
Small pan for tempering
Tongs
For the Marinade
- 1 lb 450g boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1 tsp Kashmiri red chili powder for color
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- Salt to taste
- 1 tbsp oil
For Tempering (Tadka)
- 1 tbsp oil
- 1 tsp mustard seeds
- 2-3 dried red chilies
- 10-12 curry leaves
- 1 tsp Kashmiri red chili powder for color
- 1 tsp garlic minced
Garnish
- Fresh curry leaves
- Lemon wedges
- Chopped cilantro
Marinate the Chicken
In a bowl, mix yogurt, lemon juice, turmeric, red chili powder, Kashmiri chili powder, garam masala, cumin powder, ginger-garlic paste, cornstarch, all-purpose flour, salt, and 1 tbsp oil.
Add chicken pieces and coat well. Let it marinate for at least 30 minutes (or overnight for better flavor).
Air Fry the Chicken
Preheat the air fryer to 375°F (190°C).
Lightly grease the air fryer basket to prevent sticking.
Arrange the marinated chicken pieces in a single layer, making sure they don’t overlap.
Air fry for 10 minutes, then flip the pieces and cook for another 8-10 minutes until golden brown and crispy.
Prepare the Tempering
Heat 1 tbsp oil in a small pan.
Add mustard seeds, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.
Add minced garlic and Kashmiri chili powder, then immediately turn off the heat to prevent burning.
Coat the Chicken in Tadka
Toss the air-fried chicken in the tempering mixture, ensuring each piece gets coated with the flavorful spices.
Garnish and Serve
Transfer the Chicken 65 to a serving plate.
Garnish with fresh curry leaves, lemon wedges, and chopped cilantro.
Serve hot with mint chutney or a side of sliced onions.
Best Pairings
- Mint Yogurt Chutney – Cools down the spice and adds freshness.
- Coconut Chutney – A South Indian staple that balances the heat.
- Jeera Rice or Ghee Rice – If you’re turning this into a meal, pair it with fragrant rice.
- Masala Chai or Sweet Lassi – A warm chai or a creamy lassi helps mellow out the heat.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but thighs are recommended for juicier results. If using chicken breast, reduce the cook time by 2-3 minutes to avoid dryness.
2. How do I make it extra crispy?
For added crispiness, spray a little oil on the chicken before air frying and increase the temperature to 400°F (200°C) for the last 2 minutes.
3. Is Chicken 65 always spicy?
Traditionally, yes! But you can adjust the spice levels by reducing the red chili powder or using paprika instead for a milder version.
4. Can I make this ahead of time?
Yes! You can marinate the chicken ahead and store it in the fridge for up to 24 hours. Air fry just before serving for the best texture.
5. What makes Chicken 65 red in restaurants?
Some places use food coloring, but we rely on Kashmiri red chili powder for a natural, vibrant color.
