What Is Chicken 65?

A South Indian favourite

Chicken 65 is a fried chicken dish associated with Chennai in Tamil Nadu, South India. It is popular in restaurants across India and appears on many South Indian and Indo-Chinese menus in the UK.

Where does the name come from?

Nobody knows for certain. Popular stories link the name to the year 1965, to a hotel menu number, or to the number of chillies or days used. None of these is proven, so it is best treated as a name with an uncertain origin.

What it tastes like

Pieces of chicken are marinated with spices such as chilli, ginger, garlic and often curry leaves, then coated and deep-fried until crisp. Some kitchens toss the fried chicken with yoghurt, green chilli and curry leaves afterwards. The result is crunchy, spicy and tangy, usually with a bright red colour.

How hot is it?

Chicken 65 is usually medium to hot. The heat depends on the kitchen, so ask if you prefer it milder.

How it is served

It is most often served as a starter or side dish, with lemon and onion. It also works as part of a shared meal with rice, dosa or a milder curry. Some menus offer similar versions made with paneer, cauliflower (gobi 65) or fish.

Allergens

Coatings may contain flour, cornflour or egg, and the marinade often includes yoghurt. It is deep-fried, so ask about the frying oil and cross-contact if you have an allergy.