This Chicken 65 is made in the oven instead of the deep fryer. Chicken is marinated in curry powder, Kashmiri chilli, garlic, ginger and lemon juice, baked until cooked through, then tossed with a tadka of fried onions, dried red chillies and curry leaves.

Aamna's version is less mess than frying and still full of the tangy, spicy flavour Chicken 65 is known for. It takes about 1 hour 30 minutes, including marinating and baking.

Why this recipe works

• Baked, not fried. The chicken cooks evenly on a tray at 180°C, with no pan of hot oil.
• Lemon in the marinade. It gives the classic tangy kick.
• A tadka to finish. Onions, dried red chillies, curry leaves and toasted poppy seeds bring the flavour and crunch.

Tips for the best Chicken 65

• Space the chicken out. Leave room between the pieces so they roast rather than steam.
• Marinate for at least 30 minutes. Longer is fine if you have time.
• Use the tray juices. Spoon the masala from the tray back over the chicken before adding the tadka.
• Food colouring is optional. Kashmiri chilli still gives a good red colour.

What to serve with Chicken 65

Serve as a starter or party snack with onion rings and lemon, or add it to rice. To turn it into a full meal, try our chicken 65 biryani. For more party food, try our tandoori fried chicken wings.

Oven Chicken 65 FAQs

Can you make Chicken 65 in the oven?

Yes. Marinate the chicken, bake it at 180°C for about 50 minutes, then toss it with a tadka of onions, dried chillies and curry leaves.

Why is it called Chicken 65?

There are several stories about the name, often linked to a hotel in Chennai. Nobody agrees on one answer.

Is Chicken 65 spicy?

It's medium hot and tangy. Use fewer dried red chillies in the tadka for a milder version.

Can I use boneless chicken?

Yes. Boneless pieces cook faster, so check them after about 30 minutes in the oven.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.