This is what in my college days we would have called an arbit dish. Of uncertain provenance (there are all kinds of competing stories about why Chicken 65 is called Chicken 65) this is a spicy sauteed chicken thingy that doubtless sprang up to accompany beer and liquor at shady establishments in Andhra Pradesh. It made the leap from regional fare to national and then international sensation some 15 or so years ago and can now be found on menus all over India and beyond–though in the US it tends to just be chicken tikkas coated in particularly virulently red food colouring and touched with a curry leaf or two. Anyway, when good it can be very good. And this was very good.