Dairy-Free Chicken 65

Satisfy your craving for bold, spicy flavors with this irresistible Dairy-Free Chicken 65 recipe, a fiery South Indian favorite made completely free of dairy. Tender boneless chicken thighs are marinated in a fragrant blend of spices, including garam masala, red chili powder, cumin, and turmeric, then coated in a crispy cornstarch and rice flour batter for the perfect crunch. Fried to golden perfection in coconut oil, the dish is garnished with aromatic curry leaves and sautéed green chilies to elevate its rich layers of flavor. Ideal as a gluten-free appetizer or a zesty main course, this Dairy-Free Chicken 65 is a crowd-pleaser that boasts bold heat, satisfying textures, and a surprising twist for those avoiding dairy in their diet.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 3 tablespoons Cornstarch
• 2 tablespoons Rice flour
• 2 tablespoons Ginger-garlic paste
• 1 tablespoon Red chili powder
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 1 teaspoon Cumin powder
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0 for frying Coconut oil
• 10 leaves Curry leaves
• 2 sliced Green chilies
• 0.5 teaspoon Black pepper powder

Directions

Step 1

Cut the boneless chicken thighs into medium-sized cubes and add them to a large mixing bowl.

Step 2

In the bowl with chicken, add cornstarch, rice flour, ginger-garlic paste, red chili powder, ground turmeric, garam masala, cumin powder, lemon juice, and salt.

Step 3

Mix all the ingredients together until the chicken pieces are well coated with the spices and flour, ensuring a uniform marinade.

Step 4

Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator to absorb all the flavors.

Step 5

Heat a generous amount of coconut oil in a deep frying pan over medium heat.

Step 6

Once the oil is hot, carefully add the marinated chicken pieces in batches to avoid overcrowding the pan.

Step 7

Fry the chicken pieces until they turn golden brown and are cooked through, which should take about 8-10 minutes per batch.

Step 8

Remove the fried chicken pieces and drain them on a paper towel to remove excess oil.

Step 9

In the same pan, add the curry leaves and sliced green chilies; sauté them for about 1-2 minutes until they become crisp.

Step 10

Sprinkle the fried curry leaves and green chilies over the chicken along with a dash of black pepper powder.

Step 11

Toss everything together gently to coat the chicken with the additional flavors.

Step 12

Serve the Dairy-Free Chicken 65 hot as an appetizer or as part of a main course.

Nutrition Facts

Serving size	(759.7g)

Amount per serving	% Daily Value*
Calories	2005.8

Total Fat 151.7g	0%
Saturated Fat 96.3g	0%
Polyunsaturated Fat 1.7g
Cholesterol 433.3mg	0%
Sodium 2730.2mg	0%
Total Carbohydrate 61.9g	0%
Dietary Fiber 7.1g	0%
Total Sugars 3.7g
Protein 105.5g	0%

Vitamin D 0IU	0%
Calcium 168.9mg	0%
Iron 11.7mg	0%
Potassium 1572.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.1%

Protein: 20.7%

Carbs: 12.2%