CHICKEN 65
A very popular dish from India, this chicken 65 recipe delivers succulent pieces of red hot chicken that are sure to make the mouth water! Serve with white rice or naan bread.
Provided by heavenzH2O
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 21
Steps:
- Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
- Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
- Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
- Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 13.4 g, Cholesterol 105.3 mg, Fat 17.3 g, Fiber 1.4 g, Protein 26.6 g, SaturatedFat 3 g, Sodium 1334.2 mg, Sugar 1.5 g
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
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CHICKEN 65 RECIPE (BAKED VERSION) - AROMATIC ESSENCE
From aromaticessence.co
5/5 (2)Category Appetizer, Side DishCuisine IndianTotal Time 45 mins
- Transfer chicken chunks to a mixing bowl and add all the ingredients listed for the marinade in a bowl except for the egg, cornstarch, and rice flour and mix it well. Coat chicken pieces well with the marinade. For best results let it marinate overnight, however, I would recommend marinating for a minimum of 30 minutes.
- Preheat the oven to 400 F. After the chicken has marinated, add in the beaten egg, cornstarch, and rice flour. Mix well. ( The batter should coat the chicken pieces well, if there is too much moisture, add more rice flour or cornstarch, if it's too dry, sprinkle very little water, enough to let the flours coat the chicken well).
- Place the chicken pieces on a greased wire rack above a baking tray. You can also place them on a greased baking tray or a greased parchment paper/foil. Brush the chicken pieces with oil and bake for 18- 20 minutes turning once in between or until the chicken is cooked through. Broil the chicken for an additional 3-4 minutes. Cooking times may vary depending on your oven and the size of the pieces, so keep an eye. You can serve it as it is now with some lemon wedges and onion rings, or continue a step further to make the sauce to coat the pieces.
- When the chicken is almost done, start with the tempering. First in a bowl combine the red chilli sauce, tomato ketchup, garam masala, sugar, salt, and pepper. Whisk well to combine everything.
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Ratings 303Calories 531 per servingCategory Appetizer
- Add curd, ginger garlic paste, chilli powder, salt, turmeric, pepper powder & chopped curry leaves (optional) to a mixing bowl. Mix & taste it. Add more salt if needed.
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From cookingtheglobe.com
Cuisine IndianTotal Time 1 hr 30 minsCategory AppetizerCalories 255 per serving
- In a large bowl, combine the turmeric powder, red chili powder, coriander powder, cumin powder, salt, garam masala, ginger-garlic paste, black pepper, lemon juice, coriander leaves, and chicken pieces.
- Whisk the egg and pour over the marinated chicken along with the cornstarch, rice flour, and oil. Coat the chicken well until. If the coating is too thin, add additional cornstarch, and if too thick, add a small amount of water.
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