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baked chicken 65 recipe

Baked Chicken 65 (With Video)

An Indo-Chinese appetizer to make your next gathering extra special.
5 from 48 votes
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Course: Appetizers
Cuisine: Indo-Chinese
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author :Nish Kitchen
Servings 24 chicken 65 pieces

Ingredients

Marinade:

  • 650 g boneless chicken breast or thigh, cut into bite sized pieces
  • 1 ½ tablespoon minced ginger
  • 1 ½ tablespoon minced garlic
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 teaspoon garam masala
  • 2 tablespoon red chili powder
  • Juice of 1 big lemon
  • 2 sprigs curry leaves chopped
  • 1 egg
  • 2 tablespoon cornflour
  • 2 tablespoon oil
  • A pinch of red food color optional (I didn’t use)
  • Salt to taste

Sauce

  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 2 cm fresh ginger chopped
  • 3 tablespoon tomato sauce ketchup
  • 1 tablespoon natural yogurt
  • ½ teaspoon garam masala
  • 1 sprig of curry leaves
  • Salt to taste
  • Spring onions chopped, to garnish (optional)

Spicy Yogurt Dip:

  • ½ cup natural yogurt
  • 1 teaspoon minced garlic
  • 2 teaspoon hot chili sauce

Instructions

  • Marinate chicken with minced ginger, minced garlic, ground turmeric, ground cumin, garam masala, red chili powder, curry leaves, lemon juice and salt. Place in the refrigerator for at lest 2 hours or overnight if possible.
  • When chicken is ready, preheat oven to 200 C.
  • Line a baking tray with parchment paper. Set aside.
  • Add egg, oil and cornflour to the chicken. Mix well.
  • Arrange chicken on the baking tray in a single layer. Place in the oven and bake for 45 minutes or at until chicken is cooked through. Place chicken under the grill and grill for 5 minutes. Remove from oven. Set aside.
  • Meanwhile, heat oil in a frying pan over medium-high heat. Splutter mustard seeds. Fry curry leaves. Add ginger and sauté for a minute. Add yogurt, tomato sauce and garam masala. Season with salt. Saute for 2-3 minutes. Stir in the baked chicken. Make sure the chicken pieces are coated really well in the sauce. Remove from heat. Garnish with spring onions.
  • To make the yogurt dip, combine together yogurt, garlic and hot chilli sauce in a bowl. Season with salt and pepper.
  • Serve chicken 65 with yogurt dip.

Video

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 9g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 240mg | Fiber: 2g | Sugar: 5g