Boneless chicken is first marinated in ground spices, flour and ginger-garlic paste. It is then deep fried and finished when it is sauteed with curry leaves, 'as many chillies as your stomach lining can handle' and yogurt.
The result is a fun and what I like to call toothpick-party-snack. The spicy flavors as you can imagine does justice to tall glass of cold beer.
How the name chicken 65 came along is heavily steeped folk lore. Some say it has to do with the fact that it was created in a Madras restaurant in 1965 and some say 65 was the number of spices or chillies used.
How anyone lived to tell the tale after ingesting 65 chillies is anyone's guess!
Rest assured, chicken 65 by any other name would be just as scintillating, fiery and hot.