Baked chicken 65 | Chicken 65 without deep frying | Chicken 65 in oven
Chicken 65, without deep-frying, can be possible with baking! I’m always on the hunt for making healthier versions of the recipes I often have. Chicken 65 is one of my all-time favorite chicken recipes. It's a very popular deep-fried South Indian chicken appetizer.
You won't find any difference between the deep-fried and baked version of chicken 65. Chicken is marinated with the delicious Indian masalas, baked to perfection until crispy to make it guiltfree.
You just can’t say no to this baked chicken appetizer, especially when it's cooked to absolute crisp-perfection. Chicken pieces are crispy on the outside, juicy and tender on the inside, that’s good enough to eat. Chicken 65 is most often served with few onion rings and lemon wedges. It’s always a hit no matter what! If you don't want to bake the chicken pieces you can shallow fry them with less oil.
Be sure to check out my few other baked versions like Baked chicken breasts, Baked potato wedges, and Baked veg kebabs.
Baked chicken 65 | Chicken 65 without deep frying | Chicken 65 in oven
Baked chicken 65 - Marinated chicken pieces are baked to perfection until they become crispy and tasty.
Ingredients
- 400g boneless Chicken (bite-sized pieces)
- 1 - 2 tsp kashmiri Red chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- Salt as required
- 1 tbsp Rice flour
- 1.5 tbsp Corn flour
- 1 - 2 tsp Ginger garlic paste
- 2 - 3 tsp Lemon juice
- 1 Egg (optional)
- 1 tbsp Oil
- A few curry leaves for garnish
Instructions
Recipe video here!
Tried the recipe?
Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!
Baked chicken 65 - Step by step pictures
Clean and dry the boneless chicken pieces.
Add all the masalas one by one, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, and salt.
Mix in the rice flour, cornflour, salt, ginger-garlic paste, and lemon juice.
Stir to make sure each piece of chicken is coated evenly. Marinate the chicken pieces for at least one hour.
Beat the egg with a fork and pour it in along with some oil.
Gently give everything a good mix.
Grease the baking tray well with oil and arrange the pieces one by one leaving room between each piece.
Place the tray in a preheated oven.
Bake the chicken pieces at 180°C for 10 to 15 minutes.
Flip the chicken pieces over to the other side with a fork.
Brush the remaining marinade on the other side if needed. Bake the other side at 180°C for another 5 minutes.
Crispy and tasty baked chicken 65 is ready to serve.
Garnish with fried curry leaves and a few lemon rings. Serve hot!
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