Chicken 65: The Fiery Legend That’ll Make You Dance!
“The first time I tasted Chicken 65, I forgot all my troubles. Also, my taste buds spontaneously started breakdancing.”
Oh, Chicken 65… if you know, you know. That crimson-red, crispy-on-the-outside, juicy-on-the-inside magic that somehow manages to hit all the right spots — spicy, tangy, salty, and utterly addictive. Whether you’ve had it as a late-night snack, street food snackeroo, or as an unskippable starter at your favorite South Indian restaurant, Chicken 65 is not just food — it’s a full-blown experience.
Table of contents
- So, What Exactly is Chicken 65?
- Wait… Why Is It Called Chicken 65?
- My First Encounter with Chicken 65…
- What Makes Chicken 65 So Special?
- Let’s Make Chicken 65! (No Fire Extinguisher Required)
- Variations to Try!
- Perfect Pairings:
- Let’s Talk, Spicy Fam!
- Frequently asked questions
- Final Thoughts
So, What Exactly is Chicken 65?
Contrary to what some believe, it’s not 65 pieces of chicken (although… I wouldn’t say no 😋). It’s a spicy, deep-fried South Indian chicken dish, typically marinated in red chili, garlic, ginger, and curry leaves. It’s often garnished with fried green chilies and lemon juice — because subtlety is not this dish’s style.
Wait… Why Is It Called Chicken 65?
Oh boy, buckle in, because the stories are spicier than the dish itself:
- The Legend of the Year 1965: The most popular tale says Chicken 65 was first served at the Buhari Hotel in Chennai in 1965. Hence the name. Simple, right?
- 65 Chilies?!: Some say it used to be made with 65 chilies. That’s not a dish — that’s a dragon breath simulator.
- 65-Day-Old Chicken?: Uhh… let’s not go there.
- Menu Item Number 65: Apparently, it was the 65th item on the menu. Practical and spicy? We stan.
No one knows the true story, but honestly — who cares when it tastes this good? But if you still want to learn bout it check the guide on Chicken 65 and its theories.
My First Encounter with Chicken 65…
I was 15, hungry after tuition class, and lured by the scent wafting from a local street cart. I had exactly ₹65 in my pocket (a sign from the food gods, maybe?) and no idea what “Chicken 65” meant. But from the first bite, it was love. Lips tingling, eyes watering, heart racing — that was the moment I realized food could be emotional and slightly dangerous. 💀❤️
What Makes Chicken 65 So Special?
- The Marinade: Yogurt + red chili + garlic + ginger = the holy trinity.
- The Frying: Crisped up to golden, glorious perfection.
- The Tadka (Tempering): Curry leaves and slit green chilies fried in oil and tossed in — aroma heaven!
- The Vibe: It’s spicy, messy, and unapologetically bold.
You don’t eat Chicken 65. You experience it. Preferably with a tissue box nearby.
Let’s Make Chicken 65! (No Fire Extinguisher Required)
Ingredients:
- 500g boneless chicken, cut into small chunks
- 2 tbsp yogurt
- 2 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 tbsp rice flour
- 1 tbsp corn flour
- Salt to taste
- A few curry leaves
- 3 green chilies, slit
- Juice of half a lemon
- Oil for deep frying
Method:
- Marinate the chicken with yogurt, chili powder, turmeric, garam masala, salt, and ginger-garlic paste. Let it soak in those vibes for at least 30 minutes (overnight is 🔥).
- Add rice flour and corn flour just before frying.
- Heat oil in Iron kadai. Deep fry till crisp and golden. Don’t overcrowd the pan — we want sizzle, not sadness.
- In a separate pan, heat 1 tbsp oil, toss in curry leaves and green chilies. Sizzle them till aromatic.
- Add the fried chicken, toss well, and finish with lemon juice.
Restaurant style Chicken 65 recipe
Equipment
- Strainer or Colander
Ingredients
- 200 g Boneless chicken small cubes
- 20 ml Oil For marination
- As required Salt
- 1 no Egg optional
- 3 tbsp Corn flour
- 1 tbsp Rice flour
- 1 tbsp Kashmiri chili powder
- 1/2 tbsp Coriander powder
- 1 tbsp Garam Masala
- 1/2 tsp Turmeric powder
- 50 g Curd
- 25 g Ginger Garlic paste
- Curry leaves For garnish
- Chat masala
- 2 Green chilies slit
- Fresh sliced onions
Instructions
Marinate the chicken
- In a bowl add the washed boneless chicken , kashmiri chili powder, turmeric powder, coriander powder, cumin powder, ginger garlic paste and mix well .
- Add the egg, curd, salt, oil and mix well till it is mixed properly and keep for 15 minutes.
- Add the corn flour and rice flour before 5 minutes of frying so it holds the marination inside.
Frying the chicken 65
- In a kadaai, add oil and heat up. Once the oil is heated add the marinated chicken and fry till golden brown for approximately 2 – 5 minutes.
- Serve hot with fried curry leaves and fresh sliced onions and drizzle of lemon juice.
- You can also, heat a pan, add oil and green chilies slit and curry leaves and let it sizzle and add the fried chicken 65 and toss it and serve with onions rings for more extra spiciness.
- Serve with onion rings, lemon and sprinkel of chat masala for extra chat pat.
Notes
Optional Add-On: Some versions toss the chicken in a spicy yogurt-based sauce at the end — for a wet-style 65. I call it Chicken 65: Deluxe Edition. 😍
Variations to Try!
- Paneer 65: For your veggie besties!
- Gobi 65: Cauliflower meets crunch.
- Prawn 65: Yes, it’s a thing and yes, it slaps.
Perfect Pairings:
- A chilled glass of buttermilk (trust me, you’ll need it)
- Simple lemon rice or biryani
- Mint chutney
- Cold mango lassi
The Indus Valley Super Smooth Cast Iron Kadai
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Let’s Talk, Spicy Fam!
- What was your first Chicken 65 moment?
- Team Dry or Team Gravy?
- Can you handle the full 65 chili level heat? (Respect if yes!)
Frequently asked questions
Chicken 65
What do you serve Chicken 65 with?
Mint chutney, lemon wedges, onion rings… and a chilled drink to balance the heat. Or just eat it solo, like the rockstar it is.
What’s the role of cornflour or rice flour in the recipe?
Crunch factor, baby! They give that beautiful golden crust we all dream about.
Why is my Chicken 65 not crispy?
Likely culprit? Too much moisture. Pat your chicken dry before marinating and don’t overcrowd the pan when frying.
Can I make Chicken 65 without yogurt?
You can — just replace it with lemon juice or a tiny bit of vinegar + water for that tangy kick.
Why are curry leaves important in Chicken 65?
Because they’re the secret flavor bomb! Frying them releases a zingy, aromatic flair you don’t want to miss.
What gives Chicken 65 its red color?
Traditionally, it’s chili powder or Kashmiri red chili (for that bright but not-too-hot hue). Some use food coloring, but we say skip it!
Can I use frozen chicken?
Yes, just thaw it completely before marinating. Nobody wants freezer-burned 65. That’s just wrong.
Is there a vegetarian version of Chicken 65?
Heck yes! Try Paneer 65, Gobi 65, or even Tofu 65. Same sass, no chicken.
What’s the difference between dry and gravy Chicken 65?
Dry is all about that crispy, fiery crunch. Gravy version comes with a saucy twist — both are legends in their own right!
Can I marinate Chicken 65 overnight?
Absolutely — the longer it marinates, the deeper the flavor. It’s like giving your chicken a spa day in spice town.
Can I bake or air-fry Chicken 65 instead of deep frying?
Yes! Your waistline says thank you. Air fry or bake it with a light oil spray for that crispy fix — minus the guilt trip.
Is Chicken 65 really that spicy?
Oh, it can be lip-tingling, sweat-on-your-forehead spicy — but you can totally dial it down to “Grandma-approved” levels too!
Why is it called Chicken 65?
Because Chicken 42 just didn’t sound spicy enough! 😄 Kidding! Most believe it was the 65th item on the menu at Buhari Hotel in 1965 — but the mystery lives on.
Final Thoughts
Chicken 65 is more than just a starter — it’s a spicy, juicy, crunchy celebration of flavor and fire. It’s a dish with mystery, history, and enough personality to be your next best friend. Whether you’re frying it up at home or demolishing a plate at your local joint, just remember — embrace the heat and let your taste buds tango.
Crispy 65