A spicy, deep-fried chicken dish marinated with ginger, garlic, and red chilies, originally created in Chennai.
4 top-rated spots found
This is the undisputed birthplace of the dish, invented by A.M. Buhari in 1965. While many modern versions rely on heavy food coloring, Buhari maintains a deep, complex spice profile that feels more like a culinary heritage piece than a simple appetizer.
📍 83, Anna Salai, Mount Road, Chennai, Tamil Nadu 600002 · View on Maps
Known for their mastery of the Kongu region's flavors, their Chicken 65 is celebrated for being exceptionally juicy on the inside. It is often served alongside their signature Seeraga Samba biryani, creating a texture contrast that locals swear by.
📍 4, North Boag Road, T. Nagar, Chennai, Tamil Nadu 600017 · View on Maps
Anjappar is the global ambassador for Chettinad cuisine. Their Chicken 65 is a 'spice bomb' that uses freshly ground peppercorns and sun-dried chilies, offering a heat level that is intense but aromatic rather than just burning.
📍 7, J P Tower, Nungambakkam High Road, Chennai, Tamil Nadu 600034 · View on Maps
A favorite among local office-goers and students, this 'mess' style eatery serves a version that is often compared to Andhra Chilli Chicken. It is famous for its 'flavour bomb' effect—intensely spicy, loaded with curry leaves, and served piping hot.
📍 14, Pinjala Subramaniam St, T. Nagar, Chennai, Tamil Nadu 600017 · View on Maps