This page uses content from Wikipedia and is licensed under CC BY-SA.

Chicken 65

Chicken 65
Chicken 65 (Dish).jpg
Courseentree or quick snack
Place of originIndia
Region or stateChennai,Tamil Nadu
Serving temperatureHot
Main ingredientschicken, ginger, garlic, red chilles
VariationsTaste varies by region and restaurant.

Chicken 65 is a spicy, deep-fried chicken dish created by A.M. Buhari in Tamil Nadu,[1] Chennai India, as an entrée, or quick snack. The flavor of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Vegetarian variants like "Paneer 75" or "Gobi 75" use Paneer or cauliflower instead. While the name "Chicken 65" is universally used to refer to the dish, there are many different theories claiming its origins.


Although Chicken 65 is well established as being the invention of A.M Buhari of the Buhari Hotel chain[2], its popularity as a dish has spawned several myths about its origin. One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965. Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier. It is also claimed to relate to a requirement for the meat to be from 65-day-old chickens. Still others claim that it means 65 pieces of chicken. [3][4]

In Popular Culture

Chicken 65 has had a surging rise in popularity in South India. This can be mainly attributed to international sensation Funbucket Bhargav of TikTok fame. In his sketch, one of his famous characters, the Omigod girl, can be seen ordering Chicken 65 and being disappointed to see that the dish did not, in fact, come with 65 pieces of chicken.

See also


  1. ^ "A Delicious History of Chicken 65 & the Ultimate Recipe". 19 July 2017.
  2. ^ Susanna Myrtle Lazarus. "The hows & whys of our chicken 65". The Hindu. Retrieved 31 May 2015.
  3. ^ Bhide, Monica (2009). Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. Simon and Schuster. p. 227. ISBN 978-1-4165-6689-2.
  4. ^ Banerji, Chitrita (2008). Eating India. Penguin Books Limited. p. 161. ISBN 978-81-8475-965-5.