Gluten-Free Chicken 65
Indulge in the bold flavors of Gluten-Free Chicken 65, a vibrant take on the classic South Indian appetizer that’s perfect for those avoiding gluten. This recipe features bite-sized pieces of marinated chicken infused with an irresistible blend of yogurt, ginger-garlic paste, and spices like red chili powder and turmeric for a flavorful kick. Coated in a gluten-free batter of rice flour and cornstarch, the chicken is deep-fried to crispy perfection and topped with aromatic curry leaves, sautéed green chilies, and fresh cilantro for a fragrant finish. Ready in under an hour, this crowd-pleasing dish delivers restaurant-quality flavor without compromising dietary needs. Make it your next go-to gluten-free snack or party starter!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 125 grams Plain yogurt
- 1 tablespoon Ginger-garlic paste
- 2 teaspoons Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Gluten-free rice flour
- 1 tablespoon Cornstarch
- 1 large Egg
- 500 milliliters Oil
- 10 leaves Curry leaves
- 3 whole Green chilies
- 2 tablespoons Fresh cilantro
Instructions
Cut the chicken into bite-sized pieces and place them in a mixing bowl.
Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and lemon juice to the chicken. Mix well until the chicken pieces are well coated.
Cover the bowl and refrigerate for at least 1 hour, allowing the chicken to marinate and absorb the flavors.
After marinating, remove the bowl from the refrigerator and let the chicken reach room temperature.
In a separate bowl, mix together gluten-free rice flour, cornstarch, and the egg to create a smooth batter.
Add the marinated chicken to the batter and mix until the chicken pieces are well coated.
Heat oil in a deep frying pan over medium-high heat.
Once the oil is hot, carefully drop the chicken pieces into the oil in batches, making sure not to overcrowd the pan.
Fry the chicken pieces until they are golden brown and cooked through, about 5-7 minutes per batch.
Using a slotted spoon, remove the fried chicken from the oil and drain on paper towels to remove any excess oil.
In a small frying pan, add a tablespoon of oil and heat over medium heat. Add curry leaves and green chilies, sauté briefly until they become fragrant.
Serve the Chicken 65 hot, garnishing with sautéed curry leaves, green chilies, and freshly chopped cilantro.
Nutrition Facts
Calories |
5127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.4 g | 627% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.5 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 401 mg | 31% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2284 mg | 49% | |
*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.
