What Is The Origin Story Of ‘Chicken 65’? Here’s How You Can Make It At Home!

Ah, Chicken 65—a dish that has tantalised taste buds and become a beloved staple across India and beyond. This spicy, deep-fried chicken dish originated in the bustling kitchens of Hotel Buhari in Chennai, India, and has garnered a cult following for its bold flavours and addictive crunch. But what makes Chicken 65 so amazing? And what’s the story behind its intriguing name? Let’s dive into the delightful world of Chicken 65.

The History And Origin Of Chicken 65

The origins of Chicken 65 are steeped in culinary lore. It is widely credited to A. M. Buhari, was the visionary behind the Buhari Hotel chain, which first introduced the dish in the 1960s. As with many great dishes, the history of Chicken 65 is not without its myths.

One popular account suggests that the dish was created as a simple meal for Indian soldiers during the 1965 Indo-Pak war. Others claim it contained a staggering 65 chilli peppers, made by a clever hotelier. Some even propose that it refers to 65-day-old chickens, while others believe the dish consisted of 65 pieces of chicken.

The most persistent myth, however, is that Chicken 65 was simply the 65th item on the menu of Buhari Hotel. Over time, as its popularity soared, the hotel expanded its offerings, introducing items like Chicken 78, Chicken 82, and Chicken 90. 

While the classic version features boneless chicken, there are delightful vegetarian alternatives like Paneer 65 and Gobi 65, which utilise paneer and cauliflower, respectively. These adaptations have allowed Chicken 65 to find a place in the hearts of vegetarians and non-vegetarians alike.

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Make This Delish Treat At Home

Here’s a detailed recipe for making Chicken 65 at home:

Ingredients:

For marination:

• 500g boneless chicken, cut into bite-sized pieces
• 2 tablespoons ginger-garlic paste
• 2-3 tablespoons red chilli powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala
• 1 tbsp. lemon juice
• 1 tbsp. rice flour
• 1 tbsp. cornflour
• Salt to taste

For Frying:

• Oil for deep frying
• Curry leaves for garnish

For Serving:

• Sliced onions
• Lemon wedges

Method:

1. In a large mixing bowl, combine the boneless chicken pieces with ginger-garlic paste, red chilli powder, turmeric powder, garam masala, lemon juice, rice flour, cornflour, and salt.
2. Mix well until the chicken is thoroughly coated.
3. Place plastic wrap over the bowl and place it in the refrigerator for at least one hour.
4. In a deep frying pan or kadai, heat oil over medium-high heat.
5. Carefully add the marinated chicken pieces to the hot oil in batches.
6. Fry for about 5-7 minutes, or until the chicken is golden brown.
7. Add a few curry leaves to the oil for added flavour.
8. Remove the fried chicken and transfer it to a paper towel-lined plate to drain excess oil.
9. Serve hot, with lemon wedges and sliced onions on top.

Gather your ingredients and make this iconic dish at home. Your taste buds will thank you!

Cover Image Courtesy: Canva