Chicken 65
South India's signature taste
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Why is it called Chicken 65?
The exact origin is debated, but it is widely believed to have been introduced in 1965 at the Buhari Hotel in Chennai.
Is Chicken 65 extremely spicy?
Yes, it is famously known for its bold, spicy heat derived from a thick use of red chilies and a final tempering of green chilies.
Does it have a gravy?
No, Chicken 65 is a dry, crispy appetizer, although the pieces are coated in a thick, flavored spice crust.
What makes the flavor unique compared to other fried chicken?
The use of fresh curry leaves and yogurt in the marinade and tempering gives it a distinctive South Indian tangy and herbal profile.
Are the chicken pieces boneless?
Yes, we use small, bite-sized boneless chicken chunks to ensure they cook quickly and become very crispy.
About Chicken 65
Chicken 65 is a South Indian fried starter that traces to Chennai, widely held to have been introduced in 1965 at the Buhari Hotel, which is where the number in its name is usually said to come from. Despite often appearing on northern menus, it is firmly a southern dish, defined by curry leaves, a chilli-heavy marinade, and a final tempering rather than by any gravy.
At BHARAT it is made by marinating boneless chicken cubes in yogurt, ginger-garlic, curry leaf, and red chilli, frying them, then tossing the fried pieces in a tempering of curry leaf, green chilli, and a splash of yogurt-water. The masalas and the marinade are ground fresh in-house each day rather than drawn from a paste, the chicken is halal-marked, and the kitchen keeps it free of pork and alcohol. The dish runs hot by design, its heat coming from red chilli in the marinade and the green chilli of the tempering, though the Uttarakhand chef can adjust the chilli for those who want it gentler. The yogurt in both the marinade and the finish gives the tang that marks the dish out.
What distinguishes it from plain fried chicken is exactly that southern profile: the fresh curry leaves and yogurt lend a tangy, herbal note over the heat, and the pieces stay dry and crisp, coated in a thick flavoured spice crust rather than sitting in any sauce. The small boneless cubes fry quickly and stay crisp, with the bright red colour and the curry-leaf aroma carried on top.
It is served as a dry starter to share, eaten with sliced onion and a wedge of lemon, and works as an opener before a fuller meal or with drinks from the bar.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Non-Veg Starters menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.