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"Unveiling the Culinary Secrets: How to Perfectly Prepare Chicken 65 at Home"

Updated: May 28

Chicken 65 is a dish that intrigues with its name and tantalizes with its taste. Originating from Chennai's Buhari Hotel, the true story behind the number 65 remains shrouded in mystery. This article delves into the dish's history, preparation techniques, and the myths that surround it, while also exploring how it can be customized to suit individual preferences and its significance in Indian culinary culture.

Key Takeaways

  • Chicken 65's origin is attributed to Chennai's Buhari Hotel, with the meaning behind '65' being unclear and subject to various legends.

  • The preparation involves marinating chicken in spices and yogurt, followed by deep frying, with variations like Ranveer Brar's recipe adding a personal twist.

  • Myths about Chicken 65 range from its connection to the 1965 war to the use of 65 spices or a 65-day marination period.

  • Customization options for Chicken 65 are vast, from omitting ingredients to creating dry or gravy versions, catering to personal tastes and dietary restrictions.

  • Beyond its flavors, Chicken 65 represents the adaptability and innovation of Indian cuisine, reflecting the pluralistic nature of Indian society.

The Origins and Evolution of Chicken 65

The Mystery Behind the Name

The enigmatic title of Chicken 65 has piqued the curiosity of food enthusiasts and historians alike. The exact reason for the '65' in its name remains a tantalizing puzzle, with several theories attempting to unravel its significance. One popular belief is that the dish features 65 different spices, although this is more myth than fact.

Another speculation suggests that the dish was the 65th item on the menu of Chennai's Buhari Hotel, where it is said to have originated. Culinary anthropologist Kurush F Dalal remarks that the lore surrounding Chicken 65 often overshadows the dish itself, indicating the deep cultural intrigue it holds.

Despite the lack of clarity on its nomenclature, Chicken 65 continues to be a beloved dish, with its name serving as a conversation starter and a testament to the enduring legacy of Indian culinary creativity.

Buhari Hotel's Secret Recipe

The legendary Chicken 65 has its roots firmly planted in the culinary traditions of Chennai, specifically within the walls of the iconic Buhari Hotel. It was here that A.M. Buhari, the visionary behind the dish, introduced it to the world in 1965. The dish not only delighted the palates of many but also marked the beginning of a naming tradition for the hotel's new offerings, leading to the creation of Chicken 78, 82, and 90 in subsequent years.

The Buhari Hotel's approach to Chicken 65 is steeped in tradition, utilizing a blend of local South Indian spices and a meticulous marination process that spans at least six hours. The chefs, trained exclusively within the hotel's kitchens, ensure that the legacy of the dish is preserved by cooking it in copper pots over firewood, a method that is believed to impart a unique flavor.

Despite the secrecy, the dish's fame has inspired many, including celebrity chefs like Ranveer Brar, to attempt recreating the iconic flavor. However, as Brar himself admits, each Chicken 65 carries its own signature taste, influenced by the unique spice mix used by the individual preparing it.

Variations Across Regions and Cultures

The preparation of Chicken 65 is a testament to the culinary diversity of India. Each region adds its own twist to this beloved dish, creating a tapestry of flavors that is as varied as the subcontinent itself. For instance, some southern states incorporate curry leaves for a distinct aroma, while northern variations might favor a creamier texture with the addition of yogurt or cream.

Personal preferences also play a significant role in these regional adaptations. A housewife from Jamshedpur, for example, omits curry leaves from her Chicken 65 recipe, tailoring the dish to her family's tastes. This flexibility in ingredients and techniques allows Chicken 65 to transcend its origins, evolving into a dish that is uniquely Indian, yet globally appreciated.

Ranveer Brar's Take on Chicken 65

Ingredients and Marination Process

The marination process is a critical step in preparing Chicken 65, infusing the meat with flavors that define this iconic dish. Marination not only tenderizes the chicken but also ensures that the spices penetrate deeply. The ingredients typically include a blend of yogurt, ginger-garlic paste, and a variety of spices such as cumin, Kashmiri chili powder, and sometimes a hint of food coloring for that characteristic red hue. Here's a basic rundown of the ingredients used in the marinade:

  • Yogurt: 1/3 Cup

  • Ginger garlic paste: 1 tbsp

  • Cumin powder: To taste

  • Kashmiri chili powder: To taste

  • Salt: "/2 tsp or to taste

  • Boneless chicken: "/2 Kg

After preparing the marinade, the chicken should be thoroughly coated and left to marinate. Ideally, the chicken is refrigerated for several hours, allowing the flavors to meld and the meat to tenderize. Some chefs recommend marinating overnight for an even more pronounced taste.

Frying Techniques and Textures

Achieving the perfect texture for Chicken 65 is as much an art as it is a science. Deep frying is the most traditional method, resulting in a crispy and crunchy exterior that many aficionados swear by. It's important to use a neutral oil and maintain the right temperature to avoid the chicken absorbing too much oil.

For those seeking a lighter version, pan frying can be a viable alternative. This method requires less oil, typically about three tablespoons, and involves cooking the chicken on medium heat in a cast iron pan. Constant attention and flipping are crucial to ensure an even crispy texture without overcooking.

While deep and pan frying are the most common, other methods like baking or air frying offer a healthier take on this spicy delight. Baking in a preheated oven can yield a golden and crispy finish,

while air frying provides a similar texture with even less oil.

Serving Suggestions and Accompaniments

After perfecting the spicy and crispy exterior of Chicken 65, the next step is to pair it with the right accompaniments to elevate the dish. Freshly made roti or naan are classic choices, providing a soft and warm contrast to the chicken's crunch. For those who enjoy a more aromatic experience, serving Chicken 65 with fragrant rice or Pulao can turn a simple meal into a feast for the senses.

Beyond the traditional pairings, Chicken 65 can be transformed into a modern twist on burgers, with the addition of Tamarind Chutney and Tomato Chaat Salad. This fusion approach not only showcases the versatility of Chicken 65 but also caters to a broader palate.

For a lighter option, consider a side of greens or a simple salad. The crispness of fresh vegetables complements the deep flavors of the chicken, making for a balanced and healthful meal.

Myths and Legends Surrounding Chicken 65

The War of 1965 Connection

One of the more intriguing myths about Chicken 65 is its alleged connection to the war of 1965. Some enthusiasts suggest that the dish was created for soldiers during this conflict, providing a hearty and flavorful meal that could be easily prepared and consumed in the field. This theory, while captivating, lacks concrete evidence and is often overshadowed by other, more plausible explanations for the dish's peculiar name.

Another speculation that adds to the dish's mystique is the notion that the chicken is cut into exactly 65 pieces, or that the recipe includes a staggering 65 spices, each representing a different village in Tamil Nadu. These tales, though fanciful, contribute to the rich tapestry of stories surrounding Chicken 65.

Despite the absence of definitive proof for any of these theories, the debate over the origin of the dish's name continues to be a topic of fascination for food lovers and historians alike.

The Tale of 65 Spices

One of the most enchanting myths about Chicken 65 is that it contains a blend of 65 different spices. This legend suggests that each spice represents a unique village in Tamil Nadu, contributing to the dish's complex and robust flavor profile. However, culinary experts often dismiss this as a fanciful tale, noting that such a vast array of spices is not typically used in Indian cooking.

Despite the skepticism, the idea of 65 spices adds to the allure and mystery of Chicken 65, making it a topic of conversation and speculation. While the exact spice count may be uncertain, the dish's popularity is undeniable, with its spicy kick and deep-fried satisfaction.

The Marination Period Folklore

One of the more whimsical tales surrounding Chicken 65 is the belief that the dish requires a marination period of 65 days. While this is a charming notion, it is far from practical or true. In reality, marination times vary widely, but they typically span from a few hours to overnight, ensuring that the flavors penetrate the meat sufficiently.

Despite the folklore, there's no one-size-fits-all rule for marination. Here are some pro tips to enhance your Chicken 65 marination process:

  • Allow the chicken to marinate for at least 30 minutes to enhance flavors.

  • Use yogurt in the marinade to help tenderize the chicken.

  • Adjust the spice level to your preference by altering the quantity of your chosen spice blend.

It's also worth noting that some enthusiasts claim the ability to store marinated chicken for up to three months in the freezer, though this is more about preservation than marination.

Customizing Chicken 65 to Personal Tastes

Omitting and Adding Ingredients

Customizing Chicken 65 to suit personal taste preferences can be a delightful culinary adventure. The flexibility of the recipe allows for various modifications, whether to cater to dietary restrictions or simply to experiment with new flavors. For instance, some might prefer to omit certain ingredients like ginger or garlic based on their palate or dietary needs, while others might add extra spices to increase the heat level.

When it comes to adding ingredients, the possibilities are endless. Here's a simple list of common additions:

  • Extra chili powder or green chilies for more spice

  • Bell peppers or onions for added crunch and sweetness

  • Curry leaves for a touch of traditional flavor

  • A splash of soy sauce for an umami kick

Remember, the key to a successful Chicken 65 lies in the balance of flavors. So, when omitting or adding components, consider how each ingredient interacts with the others to maintain that harmonious blend of tastes.

Dry-Tossed vs. Gravy Variations

The preparation of Chicken 65 can diverge into two distinct styles: the dry-tossed version and the gravy-laden rendition. Dry-tossed Chicken 65 is characterized by its crispy exterior and is typically served as an appetizer or snack. It involves frying marinated chicken until it's golden and then tossing it in a mixture of spices, often accompanied by curry leaves and garnishes.

In contrast, the gravy variation incorporates a rich sauce that envelops the chicken, making it a more substantial dish that can be enjoyed with rice or flatbreads. The process includes preparing a yogurt-based sauce with a blend of chili, garlic, and other spices, to which the fried chicken is added and simmered until tender.

Here's a simple list of steps for adding chicken to gravy, as found in recipes for dishes like Hyderabadi Chicken 65 with Gravy:

  • Gently add the marinated chicken to the gravy.

  • Stir well to ensure the chicken is coated with the aromatic spices.

  • Cover and cook on low heat until the chicken is tender and fully cooked, stirring occasionally.

The versatility of Chicken 65 allows for a range of textures and flavors, catering to the diverse palates of its enthusiasts.

Home Cooking vs. Restaurant Styles

The debate between home cooking and restaurant styles of Chicken 65 is as flavorful as the dish itself. Home kitchens often embrace a more personalized touch, tweaking the recipe to suit family preferences. For instance, some may omit curry leaves, as they do not appeal to everyone's palate. On the other hand, restaurants aim for a standardized taste that reflects their brand's identity, often resulting in a spicier and more vibrant dish to appeal to a broader audience.

The table below illustrates some of the common differences between the two styles:

Ultimately, whether one prefers the homestyle comfort or the culinary expertise of a restaurant, Chicken 65 remains a versatile dish that can be enjoyed in countless ways.

Chicken 65's Place in Indian Culinary Identity

Misconceptions of Its Origins

The true origins of Chicken 65 are often shrouded in a cloud of myths and tall tales. Despite the numerous stories, the dish's inception is commonly credited to A.M. Buhari of the Buhari Hotel in 1965. The name itself has sparked a plethora of theories:

  • Some suggest it was created for soldiers during the war of 1965.

  • Others argue the chicken is cut into 65 pieces.

  • A popular belief is that the dish uses 65 spices from various Tamil Nadu villages.

  • There are those who think the number represents its position on an original menu.

The widespread appeal of Chicken 65 has led to numerous adaptations, including vegetarian versions like Paneer 65 and Gobi 65, reflecting India's innovative culinary spirit. Its mention on popular television shows such as Kaun Banega Crorepati further cemented its status in Indian culture. Yet, it's important to recognize that the dish's legacy is not just about a number, but about the flavors and experiences it represents.

Adaptation and Innovation in Indian Cuisine

The evolution of Chicken 65 is a testament to the dynamic nature of Indian cuisine, reflecting its ability to innovate and adapt. This dish, which originated in South India, has undergone numerous transformations, not only in its native region but also as it spread across the country. For instance, the vegetarian adaptations like Paneer 65 and Gobi 65 are perfect examples of how Indian cuisine modifies non-vegetarian dishes to cater to a diverse palate.

The culinary landscape of India is ever-changing, with chefs and home cooks alike constantly experimenting with ingredients and techniques. A dish that might have started as a staple in one region can find itself being reimagined in another, often with surprising results. The deceptive appearance of Chicken 65, often mistaken for a Chinese dish, is a clear indication of its widespread appeal and the seamless integration of various culinary influences.

As we continue to explore the depths of Indian culinary innovation, it's clear that dishes like Chicken 65 will remain at the forefront, symbolizing the adaptability and creativity that are hallmarks of Indian cooking.

Chicken 65 as a Symbol of Indian Pluralism

The story of Chicken 65 is a testament to India's culinary diversity and its ability to embrace and transform influences from various cultures into something uniquely Indian. It is a dish that reflects the pluralistic essence of India, where multiple narratives coexist and contribute to the rich tapestry of its food heritage. The dish's widespread popularity across the country, despite its disputed origins, showcases the Indian penchant for innovation and adaptation in cuisine.

  • Chicken 65's adaptability to regional tastes

  • Its representation of India's cultural mosaic

  • The dish as a culinary metaphor for Indian pluralism

The dish's evolution over time and its various interpretations across regions highlight the Indian ethos of unity in diversity. From the use of local spices to the different cooking styles, Chicken 65 has been customized to suit the palates of people from different backgrounds, thus becoming a symbol of India's collective culinary identity.


In conclusion, Chicken 65 is a dish that encapsulates the rich tapestry of Indian culinary tradition, blending spices, flavors, and cooking techniques that reflect the country's diverse cultural influences. From its debated origins at Chennai's Buhari Hotel to the various legends surrounding its name, Chicken 65 has become a beloved staple in Indian cuisine. The preparation of this dish, as demonstrated by chefs like Ranveer Brar, involves marinating chicken in a mixture of yogurt, spices, and food coloring, followed by deep frying and tossing with sautéed aromatics for that signature spicy and crispy finish. Whether served dry or with a gravy, customized with personal tweaks or enjoyed in its classic form, Chicken 65 continues to be a testament to India's innovative and adaptive gastronomy. Its journey from a local favorite to a dish with national acclaim is a story of culinary creativity and the shared love for good food that unites people across regions.

Frequently Asked Questions

What is the origin of Chicken 65?

Chicken 65 is said to have originated in Chennai's Buhari Hotel. The exact reason behind the name '65' is not clear, but there are many interesting stories and theories surrounding it.

How do you prepare Ranveer Brar's Chicken 65?

Ranveer Brar's recipe involves marinating chicken cubes with yogurt, ginger garlic paste, curry leaves, black pepper, cumin powder, salt, and red chili powder for at least 30 minutes. Then, rice flour is mixed in before deep frying the chicken.

Are there different variations of Chicken 65?

Yes, there are regional and cultural variations of Chicken 65. Some prefer it dry-tossed while others add gravy. Ingredients and spices can also vary to suit personal tastes.

What are some myths about Chicken 65?

Myths about Chicken 65 include stories like it was made for soldiers in the war of 1965, the chicken is cut into 65 pieces, it uses 65 spices, or that the marination period is 65 days.

Can Chicken 65 be customized to personal preferences?

Absolutely. Ingredients can be omitted or added according to personal taste. The dish can also be prepared as a dry-tossed version or with gravy, and there are differences in home cooking versus restaurant styles.

What does Chicken 65 represent in Indian culinary identity?

Chicken 65 is a symbol of Indian pluralism, showcasing the country's ability to adapt and innovate within its cuisine. It reflects the diversity and vibrancy of India's culinary culture.

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