Baked Chicken 65 Recipes
CHICKEN 65
A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread.
Provided by heavenzH2O
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 21
Steps:
- Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
- Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
- Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
- Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 13.4 g, Cholesterol 105.3 mg, Fat 17.3 g, Fiber 1.4 g, Protein 26.6 g, SaturatedFat 3 g, Sodium 1334.2 mg, Sugar 1.5 g
DAREN'S CHICKEN 65
A classic spicy Indian dish which I tweaked for American eating.
Provided by DarenR
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
- Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.
Nutrition Facts : Calories 579.1 calories, Carbohydrate 68.1 g, Cholesterol 91.8 mg, Fat 18.2 g, Fiber 4.2 g, Protein 40.8 g, SaturatedFat 4.5 g, Sodium 779.2 mg, Sugar 5.2 g
ONE POT CHICKEN 65 RECIPE BY TASTY
Here's what you need: chicken breasts, egg white, salt, turmeric, ginger garlic paste, red chili powder, black pepper, garam masala powder, cumin coriander powder, lemon juice, red food coloring, coriander leaves, corn flour, all purpose flour, oil, curry leaves, green chillis, yogurt, soy sauce, green chili sauce, red chilli, vinegar, ketchup, hot sauce, water, coriander leaves
Provided by Afifa Siddiqui
Categories Dinner
Yield 3 servings
Number Of Ingredients 26
Steps:
- In a large bowl, mix chicken cubes, egg white, ginger garlic paste, salt, turmeric, red chilli, black pepper, garam masala, cumin coriander powder, red food coloring, lemon juice, chopped coriander leaves, corn flour and all purpose flour and set aside for 20 minutes.
- Mix yogurt and all the sauces in a bowl and set aside.
- Heat oil on medium heat in a saucepan or pot. Add the green chillies and curry leaves, then add the chicken. Flip after 5-6 minutes, searing both sides. Cook for 5-6 minutes.
- Add yogurt and sauces mixture and stir well. Cook for 5 minutes, then add water and cook on low flame for 10 minutes or until oil separates from the sides.
- Garnish with coriander leaves and serve hot.
Nutrition Facts : Calories 679 calories, Carbohydrate 21 grams, Fat 34 grams, Fiber 2 grams, Protein 68 grams, Sugar 4 grams
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