Gluten-Free Chicken 65

Brace yourself for an irresistible twist on a beloved classic with this Gluten-Free Chicken 65! This Indian-inspired appetizer features tender, bite-sized pieces of boneless chicken marinated in a bold blend of spices, yogurt, and lemon juice, ensuring every bite is packed with flavor. Coated in a gluten-free batter made from rice flour and cornstarch, the chicken is fried to golden perfection, achieving a satisfyingly crispy texture without compromising dietary needs. Aromatic touches of sautéed curry leaves and green chilies elevate the dish, while fresh cilantro adds a refreshing finish. Quick to prepare and ideal for gluten-free diets, this zesty, spicy masterpiece is perfect as a party starter or delectable snack for spice lovers.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Cut the chicken into bite-sized pieces and place them in a mixing bowl.

Step 2

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.

Step 3

Cover the bowl and refrigerate for at least 1 hour, allowing the chicken to marinate and absorb the flavors.

Step 4

After marinating, remove the bowl from the refrigerator and let the chicken reach room temperature.

Step 5

In a separate bowl, mix together gluten-free rice flour, cornstarch, and the egg to create a smooth batter.

Step 6

Add the marinated chicken to the batter and mix until the chicken pieces are well coated.

Step 7

Heat oil in a deep frying pan over medium-high heat.

Step 8

Once the oil is hot, carefully drop the chicken pieces into the oil in batches, making sure not to overcrowd the pan.

Step 9

Fry the chicken pieces until they are golden brown and cooked through, about 5-7 minutes per batch.

Step 10

Using a slotted spoon, remove the fried chicken from the oil and drain on paper towels to remove any excess oil.

Step 11

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.

Step 12

Serve the Chicken 65 hot, garnishing with sautéed curry leaves, green chilies, and freshly chopped cilantro.

Nutrition Facts

Serving size	1266.6 grams (1266.6g)

Amount per serving	% Daily Value*
Calories	5127

Total Fat 489.40g	627%
Saturated Fat 37.80g	189%
Polyunsaturated Fat 4.50g
Cholesterol 657mg	219%
Sodium 4226mg	184%
Total Carbohydrate 44.60g	16%
Dietary Fiber 5.60g	20%
Total Sugars 12.50g
Protein 157.10g	314%

Vitamin D 114IU	569%
Calcium 401mg	31%
Iron 8mg	42%
Potassium 2284mg	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.

Source of Calories

Fat: 84.5%

Protein: 12.1%

Carbs: 3.4%