Crispy, fiery and packed with bold Indian flavours, air fryer chicken 65 is a lighter twist on the classic deep-fried street food favourite. Traditionally served hot and spicy with fried curry leaves and green chillies, this version delivers the same crunch and flavour — without the extra oil.
It’s vibrant, aromatic and absolutely addictive.
What Is Chicken 65?
Chicken 65 is a popular Indian street food dish known for its deep red colour, crispy coating and punchy spice blend. While its origins are debated, what’s not disputed is its cult status across India and beyond.
This air fryer version keeps the authentic flavour profile intact while making it easier (and less messy) to cook at home.
Why You’ll Love This Air Fryer Chicken 65
- Crispy coating without deep frying
- Bold but balanced spice
- Juicy chicken thigh pieces
- Packed with garlic, ginger and curry leaves
- Minimal clean-up
The key is the yoghurt-based marinade. It tenderises the chicken while locking in flavour, and when combined with the flour coating, creates that signature crisp exterior.
Ingredients (Serves 4)
- 1 tbsp Greek-style yoghurt
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 20 fresh curry leaves, finely chopped
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 2–3 tsp Kashmiri chilli powder
- 2 tsp garam masala
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 500g chicken thigh fillets, cut into chunks
- 1 egg white
- 35g cornflour
- 2 tbsp plain flour
- Cooking oil spray
- 2 fresh long green chillies
- Extra curry leaf sprigs
- Lemon wedges, to serve
How to Make Air Fryer Chicken 65
Step 1: Marinate the Chicken
In a bowl, combine yoghurt, lemon juice, oil, chopped curry leaves, garlic, ginger, chilli powder, garam masala, turmeric, salt and pepper.
Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 6 hours (or overnight for best flavour).
Step 2: Coat the Chicken
Add egg white, cornflour and plain flour to the marinated chicken. Mix well until evenly coated.
Step 3: Air Fry
Line your air fryer basket with a silicone mat or perforated baking paper. Lightly spray.
Arrange half the chicken pieces in a single layer.
Air fry at 200°C for 5 minutes. Turn the chicken, add half the green chillies and cook for another 5 minutes.
Add curry leaf sprigs and cook for a final 2 minutes until crispy and golden.Repeat with remaining chicken.
Step 4: Serve
Serve hot with lemon wedges and extra curry leaves.
Tips for Extra Crispiness
Don’t overcrowd the basket — cook in batches for even crisping.
Skip spraying the chicken itself — testing shows it crisps better without direct oil spray.
Use Kashmiri chilli powder for colour without excessive heat.
Adjusting the Heat
- Use 2 tsp Kashmiri chilli powder for milder heat.
- Substitute with regular chilli powder sparingly (½–1 tsp).
- Omit extra chilli oil or green chillies if serving to kids.
Final Thoughts
This air fryer chicken 65 delivers all the crunch and bold spice of the traditional dish with less oil and less mess. It’s perfect as a snack, party appetiser or served alongside rice and cooling yoghurt sauce.