Chicken 65 is a bold and spicy South Indian fried chicken dish that’s become a favorite across India and beyond. Known for its deep red color, crisp texture, and addictive heat, Chicken 65 is both a restaurant star and a cherished homemade appetizer. Whether served as a party snack, bar nibble, or part of a festive South Indian thali, this dish delivers flavor in every bite.
With its origins rooted in the kitchens of Tamil Nadu, Chicken 65 has several stories tied to its curious name. Regardless of the version you believe, one thing is certain — this fiery fried dish packs a punch.
Chicken 65 is more than just a fiery red, crisp-fried snack — it’s a legendary South Indian dish that sparks curiosity with its mysterious name, bold spices, and cult-like fan following across India and beyond. Whether served as a hot appetizer at a wedding, a bar snack in a bustling restaurant, or the star of a weekend feast at home, Chicken 65 never fails to make an impression.
With its crispy exterior, juicy interior, and a flavor profile that’s deeply spicy, tangy, and aromatic, this dish has become a timeless favorite. But beyond its delicious appeal lies a fascinating history, multiple origin stories, and an iconic status in India’s vast culinary landscape.
Originating from the southern state of Tamil Nadu, Chicken 65 is most famously associated with the Buhari Hotel in Chennai, where it was first introduced in 1965. Though its name might sound like part of a military code or a secret recipe, the “65” is widely believed to denote the year of its creation.
Over time, however, myths began to form: some claim it referred to the number of chili peppers used, others say it was the 65th item on the menu, or that it was originally made with 65-day-old chickens. Regardless of which story you believe, what’s certain is that Chicken 65 has captured the imagination of food lovers for decades, becoming a staple in Indian restaurants and street stalls alike.
What sets Chicken 65 apart is its explosive flavor. Boneless pieces of chicken — typically thigh or breast meat — are marinated in a robust mix of spices like red chili powder, coriander, cumin, black pepper, and ginger-garlic paste. The marinade often includes yogurt or lemon juice, which helps tenderize the meat and gives it a subtle tang. After being marinated, the chicken is deep-fried until golden and crispy. Some versions toss the fried chicken in a tempering of curry leaves, green chilies, and a splash of vinegar or sauce for an extra burst of flavor. The result is a dish that’s bold, spicy, slightly sour, and completely addictive.
While Chicken 65 is widely known for its heat and deep red color — sometimes enhanced with food coloring in commercial kitchens — it’s also remarkably versatile. It can be served dry as a starter, semi-wet with a spicy sauce, or even as a gravy-based dish to accompany rice or paratha. Vegetarian versions using paneer, mushroom, or cauliflower (Gobi 65) have also gained popularity, but it’s the original chicken version that holds legendary status. Its appeal spans generations — kids love the crispy coating, adults enjoy the spice kick, and foodies appreciate the complex layering of flavor beneath its fiery surface.
Part of Chicken 65’s widespread popularity also comes from its ability to adapt to different regional tastes. In Andhra Pradesh, it’s often even spicier, loaded with extra chilies. In Kerala, it might come with a coconut-based twist. Some North Indian versions include a drizzle of ketchup or Schezwan sauce, turning it into a more Indo-Chinese style dish. Despite these variations, the core identity of Chicken 65 — hot, tangy, and irresistibly crispy — remains intact and beloved.
Beyond its flavor, Chicken 65 is a symbol of celebration, indulgence, and casual dining at its best. It’s commonly served at parties, festivals, weddings, and weekend gatherings — anywhere people are looking to enjoy food that delivers a punch. For many, it brings back memories of college canteens, late-night snacks, and family get-togethers. It’s that one dish that disappears first from the buffet, and the one people always ask the recipe for. Whether enjoyed with a cold beverage, a side of mint chutney, or just as-is, Chicken 65 never fails to satisfy.
Today, Chicken 65 has found a global following. From Indian restaurants in London and New York to food trucks in Dubai and Singapore, the dish continues to make its mark. Chefs are reimagining it in fusion formats — Chicken 65 tacos, pizza, sliders, and even biryani — proving that its versatility and flavor know no bounds. Yet, the best Chicken 65 remains true to its roots: spicy, sizzling, and made with love.
In the end, Chicken 65 is more than just food — it’s a fiery, flavorful experience. It embodies the spirit of South Indian cooking: bold, unapologetic, and bursting with personality. Whether you’re discovering it for the first time or revisiting a lifelong favorite, Chicken 65 promises a taste of tradition, innovation, and pure culinary joy.
In this detailed guide, you’ll learn how to make authentic Chicken 65 at home, explore its rich history, understand its culinary technique, and get tips to nail the texture and flavor every time.
What is Chicken 65?
Chicken 65 is a spicy deep-fried chicken appetizer traditionally made with boneless chicken, marinated in red chili paste, ginger, garlic, lemon juice, and a few essential South Indian spices. It is typically double-fried or stir-fried after frying, with curry leaves and green chilies added for extra aroma and heat.
Chicken 65 is a fiery, deep-fried chicken dish that originated in South India and has become one of the most iconic appetizers in Indian cuisine. Characterized by its bold red color, crispy exterior, and spicy-tangy flavor profile, Chicken 65 is beloved for its intense taste and irresistible texture. It’s typically made using boneless chicken pieces marinated in a mixture of spices and yogurt, then deep-fried until crisp and optionally tossed in a tempering of curry leaves and green chilies. It’s served as a dry appetizer or snack, often accompanied by lemon wedges and sliced onions.
The origin of Chicken 65 is widely credited to the famous Buhari Hotel in Chennai (formerly Madras), where it was first served in the year 1965 — hence the name. This fact-based version is the most widely accepted, although several amusing myths have also circulated over time. Some believe the name refers to the number of chilies used in the dish, others say it was the 65th item on a menu, while another popular story claims it was originally prepared with 65-day-old chickens. Regardless of the theory, the number “65” has become synonymous with the dish itself, adding to its intrigue and fame.
Flavor-wise, Chicken 65 is spicy, aromatic, and tangy. The marinade typically includes red chili powder, turmeric, cumin, coriander, ginger-garlic paste, salt, lemon juice or vinegar, and sometimes yogurt. This mix not only gives the chicken its characteristic taste but also ensures it remains juicy inside while forming a crispy crust when fried. To elevate the flavor further, a tempering of mustard seeds, garlic, curry leaves, and slit green chilies is sometimes added just before serving. In some modern variations, a splash of tomato ketchup or soy sauce gives the dish an Indo-Chinese twist.
Over the years, Chicken 65 has evolved into many variations. While the classic version is dry and served as a starter, some regional versions come with a semi-gravy or even a full curry. Vegetarian alternatives like Paneer 65, Gobi 65 (cauliflower), and Mushroom 65 have gained popularity among non-meat eaters, but the original Chicken 65 remains the most sought-after. Each variation retains the core principles of spice, crunch, and bold flavor.
Chicken 65 has become a staple not only in restaurants and street food stalls across India but also in home kitchens, especially during parties and festive occasions. It’s commonly served as a bar snack, thanks to its spicy kick, but it’s also found on wedding buffets, celebratory dinners, and even lunchboxes. Its versatility and ease of preparation make it a go-to for food lovers who crave something bold and satisfying.
The dish also reflects South Indian culinary techniques — like marination using acidic agents (yogurt, lemon), deep frying for texture, and tempering with curry leaves for aroma — all of which add layers of flavor to what might otherwise be a simple fried chicken dish. This layering is what makes Chicken 65 more than just another spicy starter — it’s a masterclass in flavor balancing and spice handling.
Today, Chicken 65 has transcended its South Indian roots and is recognized globally. From restaurants in London and New York to Indian food trucks in Australia and the UAE, it has captured international palates with its vibrant appearance and punchy flavors. Its ability to blend into fusion dishes — like Chicken 65 tacos, wraps, sliders, and even biryanis — has only enhanced its popularity among the younger generation.
In conclusion, Chicken 65 is a dish that encapsulates the essence of Indian cooking: bold, flavorful, and full of character. It’s spicy, tangy, crispy, and completely addictive — a perfect example of how a simple fried chicken dish can become a cultural icon. Whether enjoyed as a street snack or the highlight of a festive spread, Chicken 65 continues to be a celebration of spice and taste.
Often confused with Indo-Chinese recipes, Chicken 65 is distinct — it doesn’t include soy sauce or vinegar and leans heavily on dry spices, curry leaves, and South Indian culinary techniques.
It is best enjoyed as an appetizer, bar snack, or side dish with parotta, curd rice, or lemon rice.
History & Cultural Roots
The origins of Chicken 65 are widely debated. One popular version suggests it was first introduced at the Buhari Hotel in Chennai in 1965 — hence the number. Another theory attributes the name to the number of ingredients used or the age of the chicken.
Whatever the true origin, it has become a culinary icon in Tamil Nadu and Andhra Pradesh, loved for its intense spice and crisp coating. It is now commonly found in both street stalls and upscale restaurants.
Andhra-style Chicken 65 tends to be hotter and uses red chili paste generously, while Tamil Nadu versions often feature a yogurt marinade for tanginess and a vibrant red color.
Ingredients
Main Ingredients:
- 500 grams boneless chicken (preferably thigh), cut into small cubes
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder (for color)
- 1 teaspoon hot red chili powder (for heat)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder (optional)
- 1 tablespoon rice flour (for crispiness)
- 1 tablespoon corn flour or all-purpose flour
- Salt to taste
For Tempering (Final Toss):
- 2 tablespoons oil
- 1 sprig curry leaves
- 2 green chilies, slit
- 1/4 teaspoon mustard seeds (optional)
- 1/2 teaspoon chopped garlic (optional)
Cooking Science: What Makes Chicken 65 Unique
The use of yogurt in the marinade tenderizes the chicken while helping the spices cling to the surface. A combination of flours creates the crispy crust when fried. Finally, tempering with curry leaves and green chilies infuses the dish with an unmistakable South Indian aroma.
The double cooking technique — marination and then flash-frying — allows for juicy meat inside and crunchy texture outside.
Pro Tips Before You Start
- Use thigh meat for juicier results; breast tends to dry out quickly.
- Do not over-marinate — 30 minutes to 2 hours is enough.
- Fry on medium-high heat; too low and the coating absorbs oil, too high and it burns.
- Always rest the chicken on a rack or absorbent paper after frying.
- Use Kashmiri chili powder for vibrant color without too much heat.
Step-by-Step Recipe
Step 1: Marinate the Chicken
In a bowl, mix chicken with yogurt, lemon juice, ginger-garlic paste, both chili powders, turmeric, salt, rice flour, and corn flour. Let it rest for at least 30 minutes, up to 2 hours in the fridge.
Step 2: Deep Fry
Heat oil in a deep kadai or pan. Fry the marinated chicken pieces in batches on medium-high heat until golden brown and crisp. Drain on kitchen paper or wire rack.
Step 3: Temper and Toss
In another pan, heat 2 tablespoons oil. Add curry leaves, green chilies, and chopped garlic (if using). Sauté until fragrant. Add the fried chicken pieces and toss for 1–2 minutes.
Step 4: Serve Hot
Serve immediately as a dry appetizer or with a wedge of lemon and onion rings on the side.
Watch the Video Tutorial
Prefer to watch step-by-step? Here’s a video that walks you through the process of making Chicken 65:
➡️ Watch Chicken 65 Video Tutorial
Serving Suggestions
- As a starter for South Indian meals
- Alongside lemon rice, tomato rice, or curd rice
- As a dry side dish with dal and plain rice
- With parotta or dosa as a spicy contrast
Regional Variations
Andhra-Style Chicken 65
Extra hot with chili paste and no yogurt. Curry leaves and garlic tempering are standard.
Tamil Nadu Buhari Style
Softer spice blend, tangier from yogurt and lemon. Traditionally served with a sprinkle of chaat masala.
Hyderabadi Version
Often includes chopped onions and sometimes a light gravy coating, served over biryani or pulao.
Nutritional Profile (per serving)
- Calories: ~300
- Protein: ~22g
- Fat: ~15g
- Carbohydrates: ~12g
- Gluten-free if made without all-purpose flour
Extended FAQs
Q: Can I make Chicken 65 without deep-frying?
Yes, bake at 200°C or air-fry at 180°C for 15–20 minutes. You can also shallow fry.
Q: Can I use bone-in chicken?
You can, but boneless pieces absorb marinade better and cook more evenly in this preparation.
Q: How to make it restaurant-style red?
Some restaurants use food color, but you can use more Kashmiri chili or beet juice for natural color.
Q: Can I store leftovers?
Best eaten fresh, but you can refrigerate for 1 day and reheat in an oven or pan for crispiness.
Storage & Reheating
- Refrigerate leftovers for up to 24 hours.
- Reheat in an oven or air fryer; avoid the microwave to retain crispness.
- Do not freeze after frying — the coating becomes soggy.
Why This Recipe Works
- Perfect balance of spice, tang, and crunch
- Quick marination and simple cooking
- Signature South Indian aroma from curry leaves
- Versatile for snacks, starters, or main meals
Conclusion
Chicken 65 is more than just a spicy fried chicken dish — it’s a celebration of South Indian flavors, traditions, and cooking techniques. With its irresistible heat, crisp crust, and zesty marinade, it captures the bold spirit of Tamil Nadu and Andhra Pradesh on a plate.
Make it for guests, family dinners, or just when you crave something fiery. Mastering this classic ensures you always have a go-to appetizer that’s both exciting and deeply rooted in regional culinary history.
