The Mystery Behind Chicken 65: Why Is This Fiery Dish Named After a Number?

Have you ever ordered that spicy crispy Chicken 65 at your favorite Indian restaurant and wondered “Why the heck is there a number in the name?” You’re not alone! This mouth-watering deep-fried chicken dish has become a staple across India and even internationally, but its unique numerical name continues to puzzle food enthusiasts everywhere.

Today I’m diving deep into the saucy mystery of why Chicken 65 is called “65” – and trust me the story is as flavorful as the dish itself!

The True Origin Story: Buhari Hotel’s Creation

Let’s get straight to the facts. Despite numerous theories floating around, the most credible origin story points to A.M. Buhari, who invented this iconic dish in 1965 at the Buhari Hotel in Chennai, Tamil Nadu.

The dish was a new addition to the Buhari Hotel menu that year, and the “65” simply refers to the year of its creation. Simple as that! But where’s the fun in accepting such a straightforward explanation when there are so many colorful myths?

Popular Myths About The Name “Chicken 65”

The popularity of this fiery dish has spawned several fascinating (though incorrect) theories about its name:

1. The 65 Ingredients Theory: Some believe the dish contains 65 different ingredients or spices. (Imagine measuring that recipe!)

2. The 65 Chili Peppers Myth: Others claim it’s made with exactly 65 chili peppers, which would make it less of a dish and more of a fire hazard!

3. The 65-Day-Old Chicken Theory: A widespread belief suggests the meat comes from chickens exactly 65 days old.

4. The 65 Pieces Theory: Some say the chicken is cut into precisely 65 pieces before cooking.

5. The Military Menu Theory: Another story claims that in military canteens, the dish appeared as item number 65 on the menu, making it easier for soldiers to order despite language barriers.

While these theories make for great conversation starters at dinner parties, historical evidence supports the simple explanation that it was named after the year 1965 when it was first created.

Buhari Hotel’s Chicken Legacy Continues

What’s particularly interesting is that Buhari Hotel didn’t stop with Chicken 65. Riding on its success, they later introduced:

• Chicken 78 (created in 1978)
• Chicken 82 (created in 1982)
• Chicken 90 (created in 1990)

As of the information provided, Chicken 65 and Chicken 90 are still available at Buhari Hotel, priced at Rs 305 and Rs 340 respectively. This pattern of naming dishes after their year of creation further confirms the origin of the name.

Regional Variations: From Chennai to Hyderabad

While Chicken 65 originated in Chennai, it has traveled across India, with each region adding its own twist. The dish became extremely popular in Hyderabad, where local chefs adapted it to suit Hyderabadi tastes, creating what’s now known as the Hyderabadi version of Chicken 65.

The popularity has even inspired vegetarian versions like:

• Paneer 65 (using Indian cottage cheese)
• Gobhi 65 (using cauliflower)

How To Make Authentic Chicken 65 At Home

Wanna try making this legendary dish yourself? Here’s a simple recipe that’ll bring restaurant-quality Chicken 65 to your kitchen!

Ingredients:

• 1 cup chopped boneless chicken
• ½ cup curd (yogurt)
• 1 tbsp ginger garlic paste
• 1 tbsp chopped curry leaves
• 1 tbsp coriander leaves
• ½ tsp black pepper powder
• 1 tsp roasted cumin powder
• 1 tbsp red chilli powder
• 3 tbsp rice flour
• 2 green chillies
• 5 garlic cloves
• 1 stalk of curry leaves
• Salt to taste
• Oil for deep frying

Method:

1. Combine chicken pieces with curd, ginger garlic paste, curry leaves, coriander leaves, black pepper powder, cumin powder, red chilli powder, and salt in a bowl.

2. Mix thoroughly using your hands to ensure all pieces are well-coated. Cover and let it marinate.

3. Once marinated, add rice flour to the mixture and coat all pieces evenly.

4. Heat oil in a kadhai for deep frying. Drop chicken pieces one by one, frying in small batches until crispy.

5. For the tadka (tempering), heat 1 tbsp oil in a pan. Add sliced green chillies, minced garlic, and curry leaves.

6. Add the fried chicken to this tempering and toss for a few minutes.

7. Serve hot, typically garnished with onions and lemon wedges.

What Makes Chicken 65 So Special?

I’ve often wondered what makes this dish so addictively delicious. After researching and tasting many versions, I believe it comes down to three things:

1. The Marinade: The yogurt-based marinade with its perfect blend of spices tenderizes the chicken while infusing it with flavor.

2. The Double Cooking Method: First deep-frying and then tossing in a tempering creates layers of flavor and texture.

3. The Color: That signature vibrant red color (usually from Kashmiri red chilli powder) makes it visually appealing.

Beyond Chicken 65: A Food Naming Trend?

The trend of naming foods with numbers isn’t unique to Chicken 65. We have dishes like:

• Chili 5 Spice
• 7 Layer Dip
• 8 Treasure Rice
• Club 33 Sandwich

But few have the mysterious allure and contested origin stories of Chicken 65!

My Personal Experience with Chicken 65

The first time I tried Chicken 65 was at a small roadside dhaba in Delhi. I remember being intrigued by the name and asking the server why it was called “65.” He confidently told me it was because the chicken was marinated for exactly 65 minutes—clearly another myth to add to the collection!

Regardless of which story you believe, there’s no denying that Chicken 65 has secured its place in the pantheon of beloved Indian dishes. Its bright red appearance, fiery taste, and crunchy texture make it perfect as an appetizer or as a main course paired with naan or roomali roti.

The Cultural Impact of Chicken 65

Beyond just being a tasty dish, Chicken 65 has become a cultural phenomenon. It appears on nearly every Indian restaurant menu worldwide and has become synonymous with spicy Indian chicken starters. Its popularity has even led to it being featured in cooking shows, food blogs, and culinary competitions.

Final Thoughts: Mystery Solved?

So, why is Chicken 65 called “65”? The most historically accurate answer is simply that it was created in 1965 at Buhari Hotel in Chennai. While the alternative theories make for entertaining stories, they lack the historical documentation that supports the year-of-creation explanation.

But perhaps the magic of Chicken 65 lies partly in its mysterious name—a conversation starter that’s almost as spicy as the dish itself!

Next time you order this fiery delight, you’ll have the real story to share with your dining companions. And if someone offers you a different explanation? Well, that’s just another layer of spice in the rich cultural history of this beloved dish!

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Have you tried making Chicken 65 at home? What’s your favorite theory about its name? Drop a comment below—I’d love to hear your thoughts and experiences with this legendary dish!

P.S. If you’re feeling adventurous, try making the vegetarian versions too. Paneer 65 is my personal favorite alternative when I’m taking a break from meat!