CHICKEN 65 RECIPE RECIPES

INDIAN CHICKEN 65 | ALLRECIPES

Indian Chicken 65 | Allrecipes 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 Asian Indian Main Dishes Chicken

Total Time 2 hours 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

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, CarbohydrateContent 8.3 g, CholesterolContent 65.1 mg, FatContent 13.2 g, FiberContent 0.9 g, ProteinContent 19.3 g, SaturatedFatContent 3.2 g, SodiumContent 282.9 mg, SugarContent 0.2 g

CHICKEN 65, CHICKEN 65 RECIPE,APPETIZER | VAHREHVAH

Chicken 65, chicken 65 recipe,appetizer | vahrehvah image

Chicken 65 is a spicy, red, deep fried chicken chunks usually served as a bar snack, entre or quick appetizer accompanied by onion slices, slit green chilies and lemon wedges.

Provided by Vahchef

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Ingredients

Steps:

To make the fried chicken pieces:- Take chicken pieces in a nonreactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 teaspoon of ginger/garlic paste, 1/2 teaspoon pepper powder, cornflour, and mix. Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-drain and remove on a paper towel To make the sauce (This does not need to be very salty-so control salt ):- Heat 2-3 teaspoon of oil in a pan, add cumin seeds, chopped ginger, and garlic and saute until fragrant. Then add chopped chilies, curry leaves,1 teaspoon of ginger/garlic paste, remaining pepper powder, chili powder, salt, chili/garlic paste, aji-no-moto, red color, cumin powder and mix. Cook for a few minutes. Add a little water and then add chicken to this paste and toss lightly. Stir in by adding the coriander leaves and serve this recipe.

Nutrition Facts : Calories 234, FatContent 14, ProteinContent 27, CholesterolContent 88, SodiumContent 82

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CHICKEN 65 RECIPE - FOOD.COM

I got this yummy recipe from my Aunty Shirley who is a wonderful cook! Preparation time does not include Marination time.
From food.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 295.3 per serving

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CHICKEN 65, CHICKEN 65 RECIPE,APPETIZER | VAHREHVAH

Chicken 65 is a spicy, red, deep fried chicken chunks usually served as a bar snack, entre or quick appetizer accompanied by onion slices, slit green chilies and lemon wedges.
From vahrehvah.com
Reviews 3.9
Total Time 30 minutes
Calories 234 per serving

To make the fried chicken pieces:- Take chicken pieces in a nonreactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 teaspoon of ginger/garlic paste, 1/2 teaspoon pepper powder, cornflour, and mix. Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-drain and remove on a paper towel To make the sauce (This does not need to be very salty-so control salt ):- Heat 2-3 teaspoon of oil in a pan, add cumin seeds, chopped ginger, and garlic and saute until fragrant. Then add chopped chilies, curry leaves,1 teaspoon of ginger/garlic paste, remaining pepper powder, chili powder, salt, chili/garlic paste, aji-no-moto, red color, cumin powder and mix. Cook for a few minutes. Add a little water and then add chicken to this paste and toss lightly. Stir in by adding the coriander leaves and serve this recipe.

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