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What is Chicken 65? Why It’s Popular
A Dish That Sparks Cravings and Curiosity
You know that moment when the first bite of a dish completely takes you by surprise? Crunchy, fiery, and irresistibly tender—it takes just one bite to get you addicted. That, right there, is what Chicken65 does. Whether you’ve had it at your favorite Indian restaurant or stumbled upon it at a food truck, there’s something irresistible about this fiery fried chicken dish.
But what exactly is Chicken65? Where did it come from, and why does it have such a curious name? Let’s dig into the flavorful origins and preparation of one of South India’s most iconic dishes.
The Origin Story of Chicken65
Where Did Chicken65 Come From?
This fiery dish is said to have originated in 1965 at Chennai’s famous Hotel Buhari. That’s where the name comes from. But over the years, the origin story has sparked plenty of debate:
- Was it made using 65 chili peppers?
- Did it use 65-day-old chicken?
- Or was it simply item number 65 on the menu?
The truth is, the name is most likely linked to the year of creation or the menu number—but those spicy theories make it even more intriguing.
Why the Name Matters
In South Indian culinary culture, it’s not uncommon for dishes to be listed by number, especially in hotel menus. Chicken65 stood out because of its bold flavors and became a cult favorite across the country.
What Makes Chicken 65 Unique?
Flavor Profile and Texture
When you take a bite, you’re hit with a medley of flavor:
- Bold heat from red chilies
- Tangy richness from lemon and yogurt
- Savory undertones from garlic and curry leaves
The outside is golden and crispy, while the inside remains juicy and succulent.
Key Ingredients
Here’s a look at the essential elements that define Chicken65:
| Ingredient | Purpose |
|---|---|
| Boneless Chicken | Protein base, easy to fry and marinate |
| Red Chili Powder | Heat and signature red color |
| Ginger-Garlic Paste | Boosts depth of flavor |
| Yogurt | Tenderizes the meat and adds tang |
| Curry Leaves | Adds authentic South Indian aroma |
| Mustard Seeds | Nutty aroma and texture |
| Lemon Juice | Cuts through richness with citrus notes |
How to Make Authentic Chicken 65 at Home
Step-by-Step Guide
You don’t need to be a seasoned cook to pull this off. Follow these simple steps to bring restaurant-style Chicken65 into your kitchen:
- Marinate the Chicken:
- Combine the chicken with yogurt, chili powder, turmeric, salt, ginger-garlic paste, and a splash of lemon juice.
- Let it marinate for at least 1 hour (overnight is better).
- Coat and Fry:
- Add corn flour or rice flour to the marinated chicken.
- Heat oil in a deep pan.
- Fry the chicken until golden brown.
- Prepare Tempering:
- In another pan, heat oil.
- Toss in mustard seeds, curry leaves, garlic, and green chilies.
- Toss in the fried chicken and sauté just long enough to coat it evenly with the spices.
Optional Variations
- Dry Version: Spicy and crispy, served without any sauce.
- Gravy Style: Tossed in a spicy yogurt-based sauce.
- Healthy Alternatives: Air-fry or bake instead of deep frying.
- Vegetarian Twist: Substitute chicken with paneer or cauliflower.
How to Serve this recipe
Traditional Serving Suggestions
- As an appetizer or starter
- With lemon wedges and onion rings
- Garnished with chopped coriander and fried curry leaves
Modern Serving Ideas
- Rolled in a wrap or paratha
- Layered over biryani or fried rice
- Stuffed in a sandwich or slider bun
- Used as a protein in fusion tacos
Health and Nutrition Facts
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
| Calories | ~280 kcal |
| Protein | 18g |
| Carbohydrates | 8g |
| Fat | 20g |
| Sodium | 450mg |
Note: Values vary depending on portion size and cooking method.
Can Chicken 65 Be Made Healthier?
Absolutely. Here are a few tweaks:
- Air-fry instead of deep-frying
- Reduce the amount of oil and salt
- Use low-fat yogurt
- Serve with a fresh salad for balance
Chicken 65 vs Other Indian Fried Chicken Dishes
Ever wondered how Chicken65 stacks up against other fried chicken favorites in India?
| Dish | Origin | Flavor Profile |
| Chicken65 | Tamil Nadu | Spicy, tangy, crispy |
| Andhra Chicken Fry | Andhra Pradesh | Extremely spicy, dry |
| Chicken Pakora | North India | Mild, chickpea-coated |
Each dish brings something unique, but Chicken65 stands out for its deep red color, unique tempering, and fiery punch.
❌ Common Mistakes to Avoid
When making Chicken 65 at home, be mindful of these slip-ups:
- Skipping the marinade time: Results in bland chicken.
- If you overcrowd the pan: the chicken won’t crisp up—it’ll turn soft and soggy.
- Not drying chicken before frying: Excess moisture reduces crunch.
- Forgetting curry leaves or garlic: You lose the dish’s South Indian identity.
FAQs About Chicken 65
Why is it called Chicken 65?
The name is thought to come from its position as the 65th dish on Hotel Buhari’s original menu in 1965.
Is Chicken 65 spicy?
Yes, it’s known for its heat, but you can adjust the chili levels based on your taste.
Can I make Chicken 65 without frying?
Absolutely! You can air-fry or bake for a healthier twist.
Is Chicken 65 gluten-free?
Typically yes, especially if you use rice flour instead of wheat-based coatings. Always check labels.
Conclusion: Chicken 65 Is More Than Just a Dish
Now you know—Chicken 65 isn’t just a dish. It’s a cultural icon that delivers bold flavor, historic intrigue, and total satisfaction. Whether you’re making it for guests or indulging in a weekend treat, it’s a recipe worth mastering.
Ready to Spice Up Your Kitchen?
Try making Chicken 65 at home this week. Don’t forget to snap a picture and share your creation using #HomemadeChicken65. Let the world see your version of this fiery favorite!