A Spicy Love Affair That Began in Chennai
Ah, Chicken 65 – that deep-red, fiery, tangy, crunchy chicken dish we all know and crave! For most of us, it’s more than just a snack. It’s an emotion. But have you ever wondered where the heck that random number “65” comes from? Buckle up, foodies : because we’re diving into one of India’s most sizzling culinary mysteries.
Table of contents
- The Birthplace: Buhari Hotel, Chennai
- Wait, What Does the 65 Really Mean?
- Theories Behind the '65'
- Flavor Profile: Not Just Spicy!
- Recipe for chicken 65
The Birthplace: Buhari Hotel, Chennai
Legend has it (and foodies agree), that the Buhari Hotel in Chennai was the birthplace of Chicken 65. Founded in 1951 by A.M. Buhari, the restaurant was a melting pot of Mughlai and South Indian flavors and in 1965, a spicy deep-fried chicken dish hit the menu… at item number 65.
Yes, that’s right – item #65 on the menu. And it became so popular, customers began ordering it by the number alone:
“One Chicken 65, please!”
And boom — history was made.
Wait, What Does the 65 Really Mean?
There are a lot of urban legends about that “65.” Some are downright hilarious. Let’s break them down:
Theories Behind the ’65’
- 65 Spices Used: Umm… that’s a spice cabinet on steroids. Probably not.
- 65-Day-Old Chicken: Sounds dramatic, but nope — we like our chicken fresh.
- Marinated for 65 Days: Let’s not turn chicken into jerky, thank you!
- First Cooked in 1965: Now we’re getting warmer. Literally.
- Item #65 on Buhari’s Menu ✅ Most widely accepted and believable.
- Served to Indian Soldiers in 1965: Some say it was soldier fuel in the Indo-Pak war. Patriotically spicy!
- 65 Calories? 😂 Yeah right. We love a good joke.
Flavor Profile: Not Just Spicy!
Chicken 65 isn’t just “spicy chicken” – it’s an explosion of flavor. Think:
- Garlic
- Ginger
- Curry leaves
- Red chilies
- Yogurt-marinated tenderness
- And a crunchy, fried coating that’s chef’s kiss perfection!
Tossed with fried curry leaves and green chilies? YES PLEASE.
Recipe for chicken 65
How It Evolved Over Time
The dish has evolved like crazy across India:
- Hyderabadi Chicken 65 comes with a creamy sauce.
- Andhra-style brings more fire and fewer frills.
- Restaurant versions might include food coloring (but we’re going natural!).
- There’s even Paneer 65, Gobi 65, and Tofu 65 for our veg friends!
Chicken 65 Goes Global
This Chennai-born superstar is now a global Indian restaurant staple. You’ll find it in London pubs, NYC food trucks, and even fusion menus in Tokyo!
Have a theory of your own? Or a family twist on Chicken 65?
Drop it in the comments , let’s spice up this legend even more or tag me in pinterest.
