This gluten free Chicken 65 recipe has taken me forever to perfect! Authentic and juicy, you can make it as an appetizer or for dinner with some daal and rice.
Prep Time30 minutesmins
Cook Time30 minutesmins
Course: Dinner, Main, Snack
Cuisine: Pakistani, Indian, South Asian
Keyword: chicken 65, chicken recipes
Servings: 4
Author: Zeeshan Shah
Ingredients
For the chicken
2 poundschicken thighsboneless, skinless
1 teaspoonred chili powder
1 teaspoon saltI use Himalayan pink salt
1teaspoongarlic powder
For the coating
1 eggwhisked
6tablespoonsarrowroot flour
1 1/2teaspoonssalt
Oil for frying
For the sauce
1 tablespoonoil
1teaspoon mustard seeds
1/2 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon red chili powder
1/2teaspoon turmeric
1/4 cuptomato sauce
Instructions
Marinate the chicken
Begin by marinating the chicken in red chili powder, salt and garlic powder. Refrigerate for at least 30 minutes.
Coat the chicken
Meanwhile prepare the coating and the rest of the ingredients.Whisk the egg and measure out the arrowroot flour. Slice the green chilies and have the curry leaves handy. Take out the chicken from the fridge and add the whisked egg and mix to combine and coat the chicken pieces. Next add the flour and do the same thing.
Fry the chicken
Heat some neutral oil on medium high heat ( about 3 tablespoons if you want to shallow fry ) in a cast iron skillet or heavy bottomed pan. Once the oil is heated, work in batches to fry the chicken. Each side takes about 4 minutes to cook through. Flip once browned and fry the other side. Drain on a cookie sheet lined with a rack or paper towel.
Make the sauce
Once all the chicken is fried, heat a shallow stir fry pan and add about 1 tablespoon of oil. Once the oil is shimmering, add the curry leaves and green chilies. Saute till they are both browned. Take out and drain next to the chicken pieces. Now add the mustard seeds and saute. You may need to use a splatter guard as they can pop all over the place. Next, add the minced ginger and garlic. Saute for about 30 seconds till aromatic and then add the red chili powder, salt and turmeric. Saute for 20 seconds and finally add the tomato sauce. Mix to combine.
Put it all together
Once the sauce is ready ( the oil will rise to the top) simply take the chicken, curry leaves and green chilies and and them to the pan. Toss them in the sauce and your Chicken 65 is ready!
Video
Notes
This dish requires marination but if you're pressed for time, the chicken thighs are a juicer cut of meat so it is not absolutely essential.