In India, the food hailing from the states of Kerala, Karnataka, Andhra Pradesh, Telangana and Tamil Nadu are known to belong to the much-beloved ‘South Indian cuisine’. As it happens, the broader the category, the more the number of stereotypes and pre-conceived notions. Idli, dosa, uttapams are some of the South Indians snacks that have found a global fan-following, but there is so much to South Indian cuisine than what meets the eye. Recipes that have been around for a while, recipes waiting for the same acclaim. Chicken 65 belongs to the same legion of recipes. While it is nothing short of a sensation in South, it is time for rest of the world to sit up and take notice of this fiery starter too.  

History Of Chicken 65 

Let’s start with the unique name. Why the suffix ‘65’? There are many interesting theories behind it, and how the crunchy, peppery dish came in to place. According to a popular theory, the dish was invented in Tamil Nady by A.M. Buhari in the year 1965 (thus the name). It was first served in the Buhari Hotel in Chennai who are also credited for Chicken 78 and Chicken 82.  

A not so popular legend states that the original recipe of chicken 65 comprised 65 hot spices, and anyone who could finish off a plate of this dish was considered a true hero. Some also argue that the dish is named so because it was cut in 65 pieces for this dish, or cooks would pick a chicken that is 65 days old. But there is no basis for these claims. 

Another slightly believable theory behind the origin of the dish is that whenever a group of soldiers would visit the Chennai canteen , most of them would just point at 65th dish on the menu. This saved them time and also helped them overcome the natural barrier. They say, that it was this dish that slowly became popular as chicken 65.  

How To Make Chicken 65 

This hot chicken starter is typically made with boneless chicken, however, there is no harm in using chicken with bones. It is tossed in a scintillating masala made with dry red chillies, curry powder, garlic, pepper before it is deep-fried.