• 1/2 kg (15-20 small bite size pieces) Boneless Chicken
  • 2 tsp Ginger Garlic Paste
  • 2 tsp Coriander Powder
  • 3 tsp Red Chili Powder
  • 1/4 tsp Pepper Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Turmeric powder
  • 2 tsp Corn Flour
  • 3/4 tsp Rice Flour
  • 1/4 tsp Red Food Color
  • 1 tbsp Lemon Juice
  • 1 Egg
  • Salt to taste
  • Oil - for deep frying
  • 12 Curry Leaves
  • 6 halved Green Chilies
  • 1 big onion slices to season
  • Lemon - 1/2 wedge just to season

Chicken 65 is a spicy, deep-fried chicken dish originating from Hyderabad, as a bar snack, entree, or quick snack. The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone.

While the name “Chicken 65” is universally used to refer to the dish, there are many different stories for how the name came about.It is generally acknowledged that no one knows which (if any) of these anecdotal theories are correct.

Chicken 65 is alleged to be a dish introduced in 1965 at the famous Buhari Hotel restaurant in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982 and 1990 respectively. Amitabh Bachan’s Kon Banega Crorepati 1, featured Chicken 65 as a Buhari invention and also Siddarth Basu’s Quiz Time in Door Darshan in the 90’s featured it too.

The dish is said to require 65 days to prepare the marinade, but this is unlikely for reasons of freshness and flavour.

It is rumored that Chicken 65 was first made from 65 chickens that were each bred in a different city in India.

One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier.

It is said that the first person to create this dish did so with a 65-pound chicken, found on the rim of a mysterious crater.

The name is also claimed to relate to a requirement for the meat to be from 65-day-old chickens.
Requires 65 men to cook this recipe.

Yet another source claims that northern Indian army soldiers frequented a military canteen in Hyderabad. Its menus were written in Telgu, the local language. As most soldiers could not read Telgu, they made their choice by citing the number of the dish on the menu. The dish’s popularity spread among the soldiers by word of mouth. They’d simply ask for “number 65”; soon, the dish became known officially as “Chicken 65”.

Mix Chicken, Ginger Garlic Paste, Coriander Powder, Red Chili Powder, Pepper Powder, Cumin Powder, Turmeric powder, Corn Flour, Rice Flour, Red Food Color, Lemon Juice, Egg and Salt and set aside for 2 hours

Then heat oil in a kadai/wok/frying pan, deep fry curry leaves and green chillies till crisp and set aside. Then add the chicken pieces in batches and fry well. Deep fry them until crispy and till it turns golden brown. Garnish with fried curry leaves and green chillies.

Your Chicken 65 is ready serve with raw onion slices and lemon wedges as a starter.