This popular South Indian appetiser ranked 3rd best fried chicken dish in the world

What makes Chicken 65 special?

Chicken 65’s bold and spicy profile results from a meticulous preparation process, said restaurant consultant and head chef Tarveen Kaur:

1. Marination: The chicken is marinated with ginger-garlic paste, chilli powder, turmeric, and yoghurt, infusing it with deep flavours.
2. Cooking: The pieces are often coated lightly with gram flour, deep-fried to a golden crisp.
3. Tossing: A final toss with curry leaves, green chillies, and a tempering of mustard seeds enhances its aroma and flavour.

The most popular theory credits the Buhari Hotel with its invention, naming it after the year it was created (1965). Kaur shared that other theories suggest the dish’s name could refer to the number of spices used or its placement as the 65th item on a menu.

Evolution and variations

Over the years, Chicken 65 has evolved to cater to diverse palates, Kaur said:

• Saucy Indo-Chinese Versions: These variations integrate soy and chili sauces for a fusion twist.
• Baked and Grilled Alternatives: For health-conscious diners, these options reduce the oil while retaining the flavors.
• Vegetarian Substitutes: Variants like Paneer 65 and Gobi 65 cater to non-meat eaters.

In South India, Chicken 65 is more than just a dish; it is a cultural staple. From being a bar snack paired with beverages to serving as a side dish at celebrations, its versatility keeps it in high demand.

Chicken 65’s consistent ranking by Taste Atlas highlights how an Indigenous Indian dish can find resonance worldwide. As Tarveen Kaur notes, “It’s not just about the spice—it’s about the complexity and cultural depth behind the flavours.”

Have you tried Chicken 65? Share your experience and celebrate this Indian delicacy making waves globally!