65

A dish with a strange name and a devoted following, and one of the most ordered starters in South India.

What it is. Boneless chicken is cut into bite-size pieces and marinated in red chili, ginger, garlic, yogurt and lemon, with a little rice flour or cornstarch to help the coating crisp. The pieces are deep-fried until the outside turns a deep red and crunchy while the inside stays juicy. Then comes the step that makes it Chicken 65 rather than just fried chicken: a quick tempering of curry leaves, slit green chilies and garlic in hot oil, tossed through the fried chicken at the last moment. The curry leaves crackle and release an aroma that's unlike anything else on the menu, faintly citrusy and nutty.

Why it's called 65. Nobody agrees, which is part of the fun. The most widely told story traces it to the Buhari Hotel in Chennai, where it was reportedly introduced in 1965. Other theories claim it used 65 chilies, or chicken that was 65 days old, or that it was item 65 on an army canteen menu. The Buhari story is the one most food historians accept. Whatever the origin, the name stuck and the dish spread across India.

How it tastes. Hot and tangy first, from the chili and lemon, then savory and aromatic, with the crackling curry leaves giving it a fragrance that lingers. The crust is crisp, the center is tender. It's spicier and sharper than most fried starters, and it's the kind of dish that disappears from the table faster than anyone expects.

Chicken 65 vs. chilli chicken. Both are fried, spicy chicken starters, and they're often confused. Chilli chicken is Indo-Chinese: soy, vinegar, capsicum and onion in a glossy sauce. Chicken 65 is South Indian: red chili, yogurt and curry leaves, no soy, no sauce, just a dry, spiced coating. If you want tangy-savory and saucy, chilli chicken. If you want crisp, dry and fragrant, Chicken 65.

On top of biryani. If you've had our CG Special Biryani, you've had this. That dish lays Chicken 65 over dum biryani so you get crunch and sharp heat against soft, fragrant rice. Ordering Chicken 65 on its own lets you taste it at full volume.

How spicy is it? Medium to hot as standard, and genuinely spicy rather than just warm. We cook to a 1–10 scale, so name your number. It holds heat well, and a 6 or 7 is a common order.

How to order it. As a starter for the table, with onions and lemon on the side. A squeeze of lemon sharpens it, and mint chutney or raita cools it if you've gone high on the spice scale. It also works as a main with rice and dal for a lighter meal, or alongside biryani if you want to double down.

Dietary notes. Contains dairy from the yogurt marinade. Gluten-free if bound with rice flour only; ask, since some kitchens use wheat flour or share the fryer with wheat-coated items. No nuts. Our chicken is halal; confirm with the location when you order. If your kitchen offers Paneer 65 or Gobi 65, those are vegetarian versions made the same way.

Takeout. Best straight from the fryer. It travels better than most fried starters because there's no sauce to soften the crust, but reheat in an air fryer or hot pan, never the microwave.

Available at all Curry Gate locations — Uptown at 101 N Tryon St, South Blvd, and West 24th Street — for dine-in, pickup, delivery and catering.