Baked Chicken 65 (With Video)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 24
- salt to taste
- 1 egg
- 1 tsp minced garlic
- 1/2 tsp ground cumin
- 2 tbsp oil
- 1/2 tsp garam masala
- 1 tbsp oil
- 2 tsp garam masala
- 1 1/2 tbsp minced garlic
- 2 tbsp cornflour
- 1/2 tsp mustard seeds
- 1/2 tsp ground turmeric
- 1 sprig of curry leaves
- 2 tbsp red chili powder
- 2 sprigs curry leaves chopped
- 1 tbsp natural yogurt
- 650 g boneless chicken (breast or thigh) cut into bite sized pieces
- 1 1/2 tbsp minced ginger
- juice of 1 big lemon
- a pinch of red food color (optional) (i didn’t use
- 2 cm fresh ginger chopped
- 3 tbsp tomato sauce (ketchup)
- spring onions chopped, to garnish (optional)
- 1/2 cup natural yogurt
- 2 tsp hot chili sauce
- Carbohydrate 2.15247320080971 g
- Cholesterol 0.344531250258889 mg
- Fat 6.97597017403383 g
- Fiber 0.264240312480549 g
- Protein 0.453181605370758 g
- Saturated Fat 0.953499034231656 g
- Serving Size 1 1 chicken 65 piece (44g)
- Sodium 311.907140888011 mg
- Sugar 1.88823288832916 g
- Trans Fat 0.351317691010253 g
- Calories 71 calories
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.
