Soy-Free Chicken 65
Dive into the bold and tantalizing flavors of **Soy-Free Chicken 65**, a delicious twist on the classic South Indian favorite, crafted without any soy-based ingredients. This dish features tender, bite-sized chicken breast pieces marinated in a rich blend of Greek yogurt, aromatic spices like Kashmiri red chili powder and garam masala, and fresh garlic and ginger for a burst of authentic flavors. A crispy coating of rice flour and cornstarch ensures the perfect crunch in every bite, while a final toss with fragrant curry leaves and green chilies elevates its irresistible aroma. Ready in under an hour, this soy-free version of Chicken 65 is perfect as an appetizer, snack, or side dish. Garnished with vibrant cilantro, it’s a crowd-pleaser that brings a touch of spice and tradition to your table—without the soy.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Greek yogurt
- 1 tablespoon Lemon juice
- 2 teaspoons Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 large Egg
- 3 tablespoons Rice flour
- 2 tablespoons Cornstarch
- 1.5 teaspoons Salt
- 4 minced Garlic cloves
- 1 inch piece, grated Ginger
- 15 leaves Curry leaves
- 500 ml Vegetable oil
- 2 sliced Green chilies
- 2 tablespoons, chopped Cilantro
Instructions
Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl.
Add Greek yogurt, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, ground coriander, chopped garlic, grated ginger, and salt to the chicken. Mix thoroughly to coat the chicken well.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
Beat the egg in a small bowl and pour it over the marinated chicken.
Sprinkle rice flour and cornstarch evenly over the chicken. Mix until you have a thick coating on each chicken piece.
Heat the vegetable oil in a deep frying pan over medium-high heat.
Once the oil is hot, carefully add the chicken pieces in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes per batch.
Remove the fried chicken pieces with a slotted spoon and drain on paper towels to remove excess oil.
In a separate pan, add a tablespoon of oil and sauté the curry leaves and green chilies until aromatic.
Toss the fried chicken in the sautéed curry leaves and green chilies for extra flavor.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
4891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.7 g | 602% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 288.4 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.6 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2068 mg | 44% | |
*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.
