Low Fat Chicken 65
Dive into the flavorful world of "Low Fat Chicken 65," a guilt-free twist on the beloved Indian appetizer. This recipe uses tender, bite-sized pieces of boneless chicken breast marinated in a tangy blend of Greek yogurt, aromatic spices like garam masala and coriander powder, and a hint of lemon juice, delivering authentic taste without the excess calories. Instead of deep frying, the chicken is oven baked to golden perfection, topped with fragrant sautéed curry leaves and green chilies for a burst of vibrant flavor. With just a drizzle of oil, this healthier take on Chicken 65 provides all the bold, spicy goodness you crave while keeping it light. Perfect as a protein-packed appetizer or a zesty side dish, this low-fat recipe is ideal for health-conscious foodies who don't want to compromise on taste.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 100 grams Greek yogurt
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Coriander powder
- 2 tablespoons Lemon juice
- 2 tablespoons Corn starch
- 1 teaspoon Salt
- 2 teaspoons Oil
- 10 leaves Curry leaves
- 3 pieces Green chilies
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a bowl, mix Greek yogurt, garlic paste, ginger paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, corn starch, and salt until well combined.
Add the chicken pieces to the marinade and coat them thoroughly. Allow them to marinate for at least 30 minutes in the refrigerator for best results.
Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
Place the marinated chicken pieces on the prepared baking tray, ensuring they are evenly spaced and not overlapping each other.
Lightly drizzle or spray the chicken with 1 teaspoon of oil to keep them moist.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and has a golden-brown color, turning them over halfway through.
In the meantime, slice the green chilies and heat the remaining teaspoon of oil in a small pan over medium heat.
Add the curry leaves and sliced green chilies, and sauté until fragrant and the leaves have become crispy.
Remove the cooked chicken from the oven, and toss with the sautéed curry leaves and green chilies for an added burst of flavor.
Serve hot as an appetizer or side dish, accompanied by a wedge of lemon for added zest.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4964 mg | 216% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2161 mg | 46% | |
*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.
