Chicken 65
In its own language: சிக்கன் 65
Spicy deep-fried boneless chicken from Chennai, served with onion and lemon
Chicken 65 is a hot, deep-fried chicken dish that started at Hotel Buhari in Chennai, India. Made with boneless chicken and flavoured mainly with red chillies, it is served as a starter or snack, often garnished with onion and lemon. The recipe varies, and its name has several debated origins.
- Invented at Hotel Buhari in Chennai, India
- Deep-fried boneless chicken with a spicy red chilli flavour
- Often served with onion and lemon garnish
- Popular in both Chennai and Hyderabad
- Vegetarian versions like Paneer 65 and Gobhi 65 exist
What is Chicken 65?
Chicken 65 is a spicy chicken dish known for its deep red colour and crisp texture. It uses boneless pieces of chicken, which are marinated and deep-fried until crunchy. The main flavour comes from red chillies, giving it a strong heat and aroma. It is typically served hot, with sliced onions and lemon wedges on the side. The dish is popular as both a quick snack and a starter in restaurants.
Where does Chicken 65 come from?
Chicken 65 was first made at Hotel Buhari in Chennai, India, by A. M. Buhari. Over time, stories about its name and origin have spread. Some say it was created for soldiers in 1965, while others claim the number refers to the use of 65 chillies, 65-day-old chickens, or 65 pieces of chicken. Despite these tales, its roots are firmly tied to Chennai, and it later became popular in Hyderabad, where local chefs adapted it.
How is Chicken 65 made?
To prepare Chicken 65, boneless chicken is marinated with spices, especially red chilli, and then deep-fried until golden and crisp. The exact set of spices can change from one cook to another. After frying, it is often garnished with fresh onion slices and lemon wedges. The dish is served hot, making it a favourite for those who enjoy spicy, crunchy foods.
How and when is Chicken 65 eaten?
Chicken 65 is eaten as a starter or snack, often shared at the table before a main meal. It is common in restaurants and street stalls, especially in southern India. The dish is usually served hot, with raw onion and lemon on the side to add freshness and tang. It is enjoyed at lunch, dinner, or as a quick bite between meals.
Kinds of Chicken 65
While Chicken 65 is the original, vegetarian versions like Paneer 65 (using paneer cheese) and Gobhi 65 (using cauliflower) are also popular. In Hyderabad, cooks have adjusted the spice blend to suit local tastes. The core idea—deep-fried, spicy, bite-sized pieces—remains the same, but the ingredients and level of heat can vary.
What Chicken 65 means
Chicken 65 has become a staple in Indian restaurants and is well known across the country. Its popularity has led to many stories about its origin, making it a dish with a bit of mystery. The dish is often ordered as a crowd-pleasing snack or starter and has inspired similar dishes using other main ingredients.
Questions people ask about Chicken 65
What is Chicken 65 made of?
Chicken 65 is made with boneless chicken pieces marinated in spices, mainly red chilli, and deep-fried. It is usually garnished with onion and lemon.
Where did Chicken 65 originate?
Chicken 65 originated at Hotel Buhari in Chennai, India. It later became popular in other cities like Hyderabad.
Is Chicken 65 always spicy?
Yes, Chicken 65 is known for its spicy flavour, which comes mainly from red chillies. However, the level of heat can vary depending on the recipe.
Are there vegetarian versions of Chicken 65?
Yes, vegetarian versions such as Paneer 65 (with paneer cheese) and Gobhi 65 (with cauliflower) are also made, following a similar style.
How is Chicken 65 usually served?
Chicken 65 is served hot, often as a starter or snack, with sliced onions and lemon wedges on the side.
Good reading and sources
The facts on this page come from the Wikipedia article "Chicken 65", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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