Chicken 65

Chicken 65 is a South Indian starter of small pieces of boneless chicken, marinated and deep-fried until crisp. The dish is named after its origin story and is now common across Indian restaurants.

What it really is

Chicken 65 is made from boneless chicken cut into bite-sized pieces and marinated in yoghurt, ginger, garlic, red chilli powder, turmeric and rice flour or cornflour, with salt added. The pieces are coated in a little more flour and deep-fried until golden. The classic finish is a quick toss in a hot pan with curry leaves, green chillies and sometimes fried garlic or a little ghee.

The origin is disputed. Accounts link the dish to the Buhari Hotel in Chennai and to the Madras-based kitchen of Aspi Jaywant, and the name is commonly explained by the number 65, though no single explanation is agreed. Chicken 65 is different from tikka, which is grilled on skewers in a tandoor, and from Chilli Chicken, the Indo-Chinese dish of sauced chicken with peppers and spring onions. The classic Chicken 65 is dry and red, with no sauce.

How it's served

• Served hot as a starter, usually with sliced onion, lemon wedges and mint chutney.
• Eaten with the fingers or a fork, often with a cold drink or as an accompaniment to a meal of rice and dal.
• Sometimes served as a bar snack or street food, on a plate with a few green chillies scattered over it.
• Typically eaten immediately, as the coating softens when it stands.

How to write it on the menu

• Name the main ingredients: boneless chicken, yoghurt marinade, curry leaves and green chilli.
• Flag MILK (yoghurt) and note that the dish is fried in oil with wheat flour in the coating if flour is used.
• State the heat level, as the dish is usually spicy, and whether it is served dry or with a sauce.
• Specify whether the version is bone-in or boneless; the classic is boneless.