Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from South India, specifically from Chennai. It is a popular starter or appetizer in Indian cuisine and is often served with onion and lemon garnish. The dish was first introduced in 1965 by Buhari, a hotel chain in Chennai, hence the name 'Chicken 65'.

History

The origins of Chicken 65 are traced back to Chennai, India, in the year 1965. The dish was first introduced by the Buhari hotel chain. While the name 'Chicken 65' is universally used to refer to the dish, there are many theories behind the name's origin. The most commonly accepted theory is that the dish was the 65th item on the menu at the Buhari hotel.

Preparation

Chicken 65 is prepared using boneless chicken pieces marinated in a mixture of yogurt and spices. The marinated chicken is then deep-fried and later tempered with curry leaves and mustard seeds. The dish is known for its fiery red color, which is achieved by using red chili powder or red food coloring.

Variations

There are several variations of Chicken 65, including 'Chicken 65 dry', 'Chicken 65 gravy', and 'Hyderabadi Chicken 65'. The 'Chicken 65 dry' is a dry version of the dish, while the 'Chicken 65 gravy' includes a gravy made from the marinade. The 'Hyderabadi Chicken 65' is a variation from Hyderabad, which includes a generous use of yogurt and green chili.

In popular culture

Chicken 65 has become a popular dish not only in India but also in other countries with Indian diaspora. It is commonly found in Indian restaurants worldwide and is often included in the menus of Indian-themed food festivals.

See also

• Indian cuisine
• South Indian cuisine
• List of chicken dishes

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