Chicken 65 is a beloved South Indian dish found on Indian restaurant menus worldwide. Contrary to what some might imagine, the number “65” isn’t a nod to an exhaustive list of ingredients or an arbitrary spice level; it refers to 1965, the year it was first served at the legendary Buhari Hotel in Chennai. Though often found sizzling away in roadside stalls or served as a fiery bar snack, this dish has the kind of bold, punchy character that’s hard to forget: bite-sized pieces of chicken marinated in spiced yogurt for tenderness, then coated in a light mix of cornstarch and rice flour for a crust that stays audibly crisp. The real magic, though, comes from the final toss in a spicy, lemony glaze that clings to the chicken, glossy and bright.
Get my recipe at America’s Test Kitchen
