• Dr. Mohan Dewan assisted by Adv. Shubham Borkar


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When it comes to food, the name of a dish holds meaning beyond just identification. The name of a dish can give insight into the history behind it, the ingredients used, or even the cultural significance it holds. In this series of blogs, we will explore the history behind famous Indian dishes.

Chicken 65, is a beloved and tantalizing Indian delicacy. It has captured the hearts and taste buds of millions across the globe. Known for its fiery flavour and crispy texture, this dish has a fascinating history and has recently secured a spot in the prestigious top 10 fried chicken list by Taste Atlas. In this blog, we will delve into the origins of Chicken 65, and the story behind its peculiar name.

The exact origins of Chicken 65 remain somewhat shrouded in mystery, however, it is widely believed that a prominent Chennai-based canteen chef, A. M. Buhari, created the dish in the year 1965.This lead to the christening of the dish "Chicken 65", an homage to the year of its inception. The preparation began as a flavourful appetizer, deep-fried bite-sized pieces of chicken seasoned with a secret blend of spices and herbs. It was a part of the menu of Buhari Hotel, Mr. Buhari also come up with other versions like Chicken 78, Chicken 82 and Chicken 90, however, they didn’t become as popular as the 65 version.

Another narrative speculates that the number 65 in the name denotes the number of days the chicken was marinated before being cooked. Yet, multiple variations of this anecdote exist, and no single story has been definitively confirmed.

Its preparation entails, marinating the chicken in Kashmiri chilli powder, turmeric powder, garam masala powder, cumin powder, salt, and lemon juice and allowing the marinade to settle for at least 2 hours.

Subsequently, corn starch and rice flour are added to the marinated chicken. For moisture, a beaten egg white or curd is added as the marinade is allowed to settle for 30 minutes. Thereafter, the coated chicken pieces are fried in piping hot oil until they turn golden brown and cooked thoroughly.

Chopped green chillies, minced garlic, and curry leaves are sautéd in a separate pan and the fried chicken is tossed in the tempered mix.  Thereafter, the same is seasoned with freshly ground black pepper powder to taste, thus resulting in the delicious Chicken 65.

Chicken 65's Journey to Culinary Stardom which started from the bustling streets of Chennai, has now spread to other regions of India and transcended our country's borders. This flavourful dish has won the hearts of food enthusiasts worldwide, becoming a must-try item on restaurant menus and a popular street food option. Chicken 65 continues to conquer new culinary heights. In a recent gastronomic triumph, the dish has earned a coveted spot on the top 10 fried chicken list by Taste Atlas, further cementing its status as an international culinary sensation. Food critics and enthusiasts alike have praised its unique blend of spices, crispy exterior, and succulent meat, celebrating the dish as an exemplary representation of India's diverse and flavourful cuisine.


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