Chicken 65

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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, Main, Snack

Cuisine: Pakistani, Indian, South Asian

Servings:

Calories: 601kcal

Author: Zeeshan Shah

Ingredients

For the chicken

2 pounds chicken thighs boneless, skinless. Cut into 1 inch pieces.
1 teaspoon red chili powder
1 teaspoon salt I use Himalayan pink salt
1 teaspoon garlic powder

For the coating

1 egg whisked
6 tablespoons arrowroot flour
1 1/2 teaspoons salt
Oil for frying

For the sauce

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon red chili powder
1/2 teaspoon turmeric
1/4 cup tomato 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.

Nutrition