Chicken 65

Originating in Chennai, India, Chicken 65 is best known for its bold spices, deep-red color, and crispy, spicy bite.

The most widely accepted origin traces back to 1965, when the dish was first served at the iconic Buhari Hotel. It was created by its founder, A.M. Buhari, and quickly became a standout item on the menu. The “65” in the name is commonly believed to reference the year it was introduced, though other theories exist. Some say it used 65 chili peppers (unlikely, but spicy lore sticks) while others suggest that it was the 65th item on the menu or that the chicken was cut into 65 pieces. Perhaps the most outrageous idea is that it required 65 days to marinate (highly unlikely!).

Whatever its origins, this dish of boneless chicken marinated in yogurt, spices, ginger, garlic, and chili, deep-fried until crispy, and tossed with curry leaves, green chilies, yogurt, and lemon, became a staple across India and around the world, especially in Indian fusion kitchens.

Unlike traditional curries, Chicken 65 is dry, fiery, and very snackable, making it perfect as an appetizer or bar-style dish. Ours can be made at different spice levels to suit your tastes and is a favorite with our staff and customers.

Popular Combinations:
    Daal Tadka
    House Salad
    Garlic Naan Bread
    Kheer (Rice Pudding)
    Mango Lassi