Indian Chicken 65 Recipes

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INDIAN CHICKEN 65



Indian Chicken 65 image

This is a spicy, dry chicken recipe from India that is great for serving as an appetizer at parties.

Provided by Baton Rouge Mom

Categories     World Cuisine Recipes     Asian     Indian     Main Dishes     Chicken

Time 2h25m

Yield 8

Number Of Ingredients 10

2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup fresh curry leaves, chopped, or more to taste
2 tablespoons plain yogurt
1 tablespoon garlic paste
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground ginger
1 drop red food coloring, or as desired
1 cup vegetable oil for frying, or as needed

Steps:

  • Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
  • Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
  • Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 8.3 g, Cholesterol 65.1 mg, Fat 13.2 g, Fiber 0.9 g, Protein 19.3 g, SaturatedFat 3.2 g, Sodium 282.9 mg, Sugar 0.2 g

CHICKEN 65



Chicken 65 image

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

1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
1 egg, beaten
2 tablespoons cornstarch
1 ½ tablespoons minced garlic, divided
1 tablespoon minced ginger, divided
2 teaspoons salt
½ teaspoon ground black pepper
vegetable oil for frying
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 serrano peppers, sliced into 1/4-inch pieces
2 tablespoons cumin powder
1 tablespoon chile powder, or less to taste
½ teaspoon ground black pepper
salt to taste
6 fresh curry leaves, or more to taste
1 ½ tablespoons red chile-garlic paste
1 tablespoon ginger paste
5 drops red food coloring, or more as needed
½ cup water
¾ cup chopped fresh cilantro

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

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