Chicken 65

5 from 1 vote

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

Cook Time30

Total Time1

Course: dinner

Cuisine: Pakistani, Indian, South Asian

Diet: Gluten Free

Servings:

Calories: 523kcal

Author: Zeeshan Shah

Ingredients

For the marinade

1.5 pounds chicken boneless, skinless thighs or tenders. Cut into 1-inch pieces.
1 teaspoon red chili powder
1 teaspoon salt
1 teaspoon minced garlic

For the coating

1 egg whisked
6 tablespoons arrowroot flour
1 1/2 teaspoons salt
1/3 cup oil divided, for frying * See note

For the sauce

1 tablespoon oil
16 curry leaves
1-2 green chilies I use serrano * See note
1 teaspoon mustard seeds
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 teaspoon red chili powder
1/2 teaspoon turmeric
1/3 cup tomato sauce

Instructions

Season the chicken

To a mixing bowl, add the chicken, red chili powder, salt, and minced garlic. Stir to combine and set aside to marinate.
Whisk the egg, then add it to the chicken. Add the arrowroot flour and mix to combine.

Fry the chicken

In a cast-iron or heavy-bottomed pan, heat the oil on medium-high heat. Once the oil is hot, fry the chicken in batches. Flip once browned and fry the other side. Drain on a cookie sheet lined with a rack or paper towel. Don't worry about the chicken cooking through. It will finish cooking once you add it to the sauce.

Make the sauce

Once all the chicken is fried, heat a shallow stir-fry pan on medium-high heat and add about 1 tablespoon of oil. Once the oil is shimmering, add the curry leaves and green chilies. Sauté till they are both browned. Add mustard seeds and sauté for 30 seconds until toasted. You may need a splatter guard, as they can pop everywhere.
Add the minced ginger and garlic. Sauté for about 30 seconds until aromatic, and then add the red chili powder, salt, and turmeric. Sauté for 20 seconds, then add the tomato sauce. Mix to combine.
Once the sauce is ready ( the oil will rise to the top), add the chicken to the pan and toss until all pieces are coated. Lower the heat to medium-low, cover the pan, and let it cook for 10 more minutes.
After 10 minutes, uncover the pan, increase the heat to high, and cook until the moisture evaporates and the gravy thickens. Enjoy!

Video

Notes

Use half the oil for the first batch and replenish for the second batch.
Use jalapeño for mild heat.

Nutrition