Chicken 65 - Famous Hyderabadi Style Quick Chicken Starter

Chicken 65 – Famous Hyderabadi Style Quick Chicken Starter

Chicken 65 is too hot and spicy deep fried Chicken recipe, generally served as starter or quick appetizer in dhabas and restaurants. Being originated from south of India the dish is spread widely all over the country. As the dish came from South  it has very much influence of southern aromatic and distinct spices. The preparation can be varied place to place according to their taste but the spices such as mustard seeds, ginger garlic (chopped or paste), curry leaves, lemon juice and some other spices are commonly used. The dish got vibrant red color and spiciness from the uses of two kinds of chilies (green and dry red chili) and pepper powder.

Globally it is called as Chicken 65 but there are many different stories behind the name of the dish. It is generally acknowledged that no one knows which one of the below of these anecdotal theories are true:

  • The first price of this dish was 65 rupees.
  • Weight of each piece was 65 gms.
  • The 65 in the Chicken 65 represents the year it was introduced by the famous hotel in Chennai called “BUHARI”, hence the name “Chicken 65″. They also serve Chicken 78, Chicken 82, and Chicken 90 which are all introduced in those years. One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
  • Others accounts claim that an enterprising hotelier targeted macho diners with a 65-chilli recipe and named the dish accordingly. It is also told that the name Chicken 65 is evolved from the age of the chicken used to prepare this dish.
  • But finally let me tell the exact reality on the name “Chicken 65”. It all started from a Military canteen in Chennai where there were a set of Indian army soldiers from the northern states of India usually visited as it was one of the popular canteens. The list of menus was written in Tamil, the local language and as a consequence the Soldiers being non locals could not read the menu but would indicate their choice by referring the Serial number of the dish on the menu. It is said that the popularity of this dish spread amongst the soldiers when one among them tried liked it and said his views to his fellow service men. Hence whenever they visited the place while on their leisure time, they simply used to tell the item number 65 which soon was called as Chicken 65 and in this time it became its official name for the entrée.

Chicken 65 can be made with or without bones. I tasted this dish in Hyderabad in 2010 when I first came down to the city for joining a job. Chicken 65 is very famous in Hyderabad. Other popular dishes are Hyderabadi Dum Biryani, Kebabs,  Bagara Baingan, Haleem, qubani ka meetha and so on.

Let’s go ahead and see the ingredients & method  for Chicken 65

For frying the chicken:

  • Boneless chicken cut into bite size cubes – 400 grams
  • All purpose flour: 1tbsp
  • Rice flour: 1 tablespoon
  • Corn flour: 1 tbsp
  • 1 egg
  • salt
  • 1/2 tbsp red chili powder
  • 1/4 tsp pepper powder
  • 1/2 tbsp ginger garlic paste

For masala

  • Mustard seeds 1/4 tsp
  • 2-3 red chilies
  • 2 slited green chilies
  • 10 – 12 curry leaves
  • Yogurt 1/2 cup
  • Lemon juice 1 tablespoon
  • 1/2 tbsp red chili powder
  • Salt to taste
  • 1/2 tbsp ginger garlic paste
  • 1/2 cup of water
  • Oil 4 tablespoon
  • Pinch of red food color (optional)

Fry the chicken:

Take a medium bowl and add all the ingredients from “fry the chicken” ingredients and mix them well. Egg works excellent to bind the chicken here. It makes the chicken fry moist and juicy inside and crisp outside.

Heat enough oil in a pan. Once the oil is hot drop the chicken pieces one by one. Turn the pieces when one side is done. This way fry all the chicken pieces until golden brown. Once they are fried well, keep them on paper towel.


Now I’m gonna make sauce in which fried chicken will be tossed.

Heat 4 tbsp oil in a pan.

When the oil is hot, add  mustard seeds, red chilies, slited green chilies. Allow them to crackle. Add curry leaves and quickly cover the pan as it splatters a lot and hurt your skin. Also turn off the heat.

In the meantime take a bowl. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, salt,  pepper powder and red food color- it is optional . Whisk well and it is ready to go in. Make sure that the flame is on before putting the mixture.

stir and cook until you see the entire masala starts leaving oil from the sides.  Then add fried chicken pieces and keep tossing  slowly without breaking them into smaller pieces. When you see that all the masala absorbed by the chicken and  you are left with almost dry chicken pieces, add some cilantro and lemon juice.  A gentle toss and take out from the flame.

Garnish as you wish..

Serve this hot, tangy and spicy Hyderabadi Chicken 65 with onion rings and lemon wedges.

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3 Responses to Chicken 65 – Famous Hyderabadi Style Quick Chicken Starter

  1. Abed Nadir July 19, 2014 at 10:08 am #

    Thank you for your recipe. My wife incorporated this into her recipe and it is delicious. Please make more videos about spicy dishes.

  2. naveen ravipaty May 14, 2016 at 4:51 am #


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