Dairy-Free Chicken 65
Experience bold, fiery flavors with this Dairy-Free Chicken 65, a mouthwatering twist on the classic spicy South Indian dish. Perfectly marinated boneless chicken thighs are coated in a blend of rice flour and cornstarch with aromatic spices like garam masala, cumin, and turmeric, ensuring irresistible crispiness and flavor in every bite. Fry the chicken to golden perfection using coconut oil, then garnish with freshly sautéed curry leaves, green chilies, and a hint of black pepper for an authentic touch. This dairy-free version stays true to its roots while being accommodating to dietary preferences, making it the ultimate appetizer or pairing for your favorite meal. Ready in under an hour, this gluten-free, crowd-pleasing delight is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Cornstarch
- 2 tablespoons Rice flour
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Red chili powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- for frying Coconut oil
- 10 leaves Curry leaves
- 2 sliced Green chilies
- 0.5 teaspoon Black pepper powder
Instructions
Cut the boneless chicken thighs into medium-sized cubes and add them to a large mixing bowl.
In the bowl with chicken, add cornstarch, rice flour, ginger-garlic paste, red chili powder, ground turmeric, garam masala, cumin powder, lemon juice, and salt.
Mix all the ingredients together until the chicken pieces are well coated with the spices and flour, ensuring a uniform marinade.
Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator to absorb all the flavors.
Heat a generous amount of coconut oil in a deep frying pan over medium heat.
Once the oil is hot, carefully add the marinated chicken pieces in batches to avoid overcrowding the pan.
Fry the chicken pieces until they turn golden brown and are cooked through, which should take about 8-10 minutes per batch.
Remove the fried chicken pieces and drain them on a paper towel to remove excess oil.
In the same pan, add the curry leaves and sliced green chilies; sauté them for about 1-2 minutes until they become crisp.
Sprinkle the fried curry leaves and green chilies over the chicken along with a dash of black pepper powder.
Toss everything together gently to coat the chicken with the additional flavors.
Serve the Dairy-Free Chicken 65 hot as an appetizer or as part of a main course.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.7 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
