This dish is quintessential Madras. There are some theories floating on its origin but most think it came from a restaurant called Buhari in Chennai (formerly Madras). The number 65 is believed to refer to the number of chillies, spices, or item number on the original restaurant’s menu. Regardless of the mystique surrounding its name and origin, it is simply my favorite chicken dish to eat when I visit my grandmother in Chennai and she has perfected it to an art – so please enjoy!

Ingredients (Chicken 65)

  • 2 pounds boneless chicken
  • 1 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  •  1/2 tsp chili powder
  •  1/4 tsp cinnamon
  • Juice of 1 large lime
  • 1 egg
  • 1 1/2 tbsp flour
  • 1 1/2 tbsp cornstarch
  • Red food colour (optional)

Method

Prep Time: 10 min

Cook Time: 10 min

(Serves 7)

  1. Marinate  the chicken with all ingredients listed above. Let the spices and other components flavour the chicken in the fridge for a minimum of 30 minutes (best overnight).
  2. Deep fry the chicken pieces in enough canola/vegetable oil to completely submerge the chicken in a large pot. The chicken should be tender towards the end.
  3. Garnish with onion and cilantro.
  4. Serve and enjoy!