Chicken 65

Name: Chicken 65
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: south indian
Ingredients: 400 g · Chicken; 30 ml · Coriander leaves; 5 ml · Coriander powder; 15 ml · Curd; 5 ml · Garam masala; 5 ml · Ginger; 5 ml · Ginger-garlic paste; 1 piece · Green chili; 5 ml · Ground cumin; 15 ml · Lemon juice; 5 ml · Mustard seeds; 45 ml · Oil; 1 piece · Onion; 5 ml · Red chili powder; 5 ml · Salt; 5 ml · Turmeric powder

30 min529 kcal 2 servingsMedium

south indian gluten freedinnerlunch

Nutrition per serving

estimated

529kcal

Protein37g

Carbs15g

Fat56g

Fiber2g

Estimated — 9 ingredients not in food database (99% mass accounted for)

Flavor profile

Spice

Richness

Method

1Cut 400 g chicken into bite-sized pieces, discarding any skin or excess fat.
2In a mixing bowl, combine chicken with 1 tsp salt, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp ginger-garlic paste, 1 tsp garam masala, 1 tbsp lemon juice, and 1 tbsp yogurt. Mix well and marinate for at least 10 minutes.
3Heat 3 tbsp oil in a deep pan over medium flame. Add 1 tsp mustard seeds and let them splutter.
4Add 1 finely chopped onion and sauté until golden brown.
5Add 1 finely chopped green chili and 1 tsp grated fresh ginger. Sauté for 1 minute until fragrant.
6Add the marinated chicken and cook on medium heat for 8–10 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
7Reduce heat to low. Add 1 tbsp chili powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp garam masala. Stir well to coat the chicken.
8Garnish with 2 tbsp chopped fresh coriander and serve hot with lemon wedges and sliced onions.