Chicken 65 Without Corn Flour (Best Recipe)

This Chicken 65 Without Corn Flour will blow your mind!

Chicken 65 is a famous and tasty South Indian dish made with succulent chicken pieces marinated in a blend of spices and then deep-fried until crispy.

Chicken 65 Without Corn Flour

The dish usually includes corn flour for that perfect crunchy exterior. However, if you want a healthier version or simply want to avoid corn flour, you can still make a delicious and spicy Chicken 65 without it.

Here’s an exciting version of Chicken 65 replacing corn flour with an alternate ingredient, which yields an equally crispy and flavorsome result!

Chicken 65 Without Corn Flour

The key to making Chicken 65 without corn flour lies in using the right combination of other ingredients that retain the crunch and texture. The primary secret ingredient in this recipe is psyllium husk, which acts as an excellent cornflour substitute while providing some nutritional value.

Other than that, traditional Chicken 65 spices and a creamy yogurt marinade ensure the chicken remains juicy and packs a punch with every bite.

Give this mouthwatering Chicken 65 variety without corn flour a try and enjoy a guilt-free yet scrumptious snack or side dish!

Ingredients

Here’s what you’ll need for this recipe:

  • 450 grams Boneless Chicken Leg and Thigh Meat (preferably cut into small bite-sized pieces)
  • 80 grams Full Fat Greek Yogurt (for a creamy texture and to balance the spiciness)
  • 2 Tsp Ginger Garlic Paste (gives an intense and complementary flavor)
  • 1/2 Tbsp Vinegar (for that slight tanginess)
  • 3 Dried Red Chillies (to bring the desired level of heat)
  • 1/2 Tsp Cumin Seeds and Mustard Seeds (for an earthy taste)
  • 2 Tsp Curry Leaves (for a distinctive fragrance)
  • 1 Egg (acts as a binding agent)
  • 1 Tsp Salt (or adjust to taste)
  • 1/2 Tsp Black Pepper (for a mild heat and added flavor)
  • 2 Tsp Kashmiri Red Chilly Powder (for a vibrant red color and moderate spiciness)
  • 1 Tsp Coriander Powder (enhances the overall taste)
  • 1/2 Tsp Garam Masala Powder (for an aromatic and warm flavor)
  • 3 Tbsp Psyllium Husk (serves as a corn flour substitute providing similar crispiness)
  • 1 Tbsp Ghee (for the final tempering and added flavor)
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How To Make Chicken 65 Without Corn Flour

Follow this procedure for the perfect Chicken 65:

Step 1: Begin by marinating the chicken. In a mixing bowl, add chicken, Greek yogurt, ginger garlic paste, vinegar, salt, black pepper, Kashmiri red chilly powder, coriander powder, and garam masala powder. Mix them well so that every piece is coated. Let it marinate for about 30 minutes to an hour.

Step 2: While the chicken is marinating, heat oil in a deep pan or kadai for deep frying.

Step 3: In a blender or mixer grinder, grind the dried red chillies, cumin seeds, and mustard seeds to a coarse powder.

Step 4: After the chicken has marinated, crack an egg into the chicken pieces and also add in the psyllium husk. Mix till the egg and husk are well combined with the chicken and spices.

Step 5: Once the oil is hot enough, deep fry the chicken pieces in small batches until they turn brown and crispy. Drain them on absorbent paper to remove excess oil.

Step 6: In a separate pan, heat ghee and add curry leaves. Once they splutter, add the coarse red chilly, cumin, and mustard seeds mixture. Fry it for a few seconds. Finally, add the fried chicken pieces, and toss them in the tempering for a couple of minutes till they are well coated and infused with the flavors.

Step 7: Remove from heat, and your delicious Chicken 65 is ready to be served!

Tips for the Best Chicken 65

  • Ensure that the chicken pieces are cut into small, uniform size for even cooking and perfect bite-sized snacks.
  • The longer you marinate the chicken, the more intense the flavors will be. Aim for at least 30 minutes, but you can go up to an hour.
  • Adjust the spice levels according to your preference. You can increase or decrease the quantity of red chilly powder and black pepper accordingly.
  • Be careful while frying the chicken. Do it in batches to avoid overcrowding the pan, and maintain the oil temperature for crispy results.
  • The tempering at the end is crucial as it adds an extra layer of taste and aroma. Make sure you don’t skip it!
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Variations

You can customize your Chicken 65 in the following ways:

  • If you’re vegetarian, you can make Cauliflower 65 using the same recipe. Just replace the chicken with cauliflower florets.
  • For an even spicier version, add some chopped green chillies to the marinade.
  • If you prefer a milder version, reduce the quantity of red chilly powder and black pepper.
  • Add a squeeze of fresh lemon juice just before serving for that extra tanginess.

What to Serve With Chicken 65

Chicken 65 is a versatile dish that can be enjoyed in various ways. It makes a great appetizer, side dish, or even a main course depending on the accompaniments. Here are a few serving options:

  • Serve it as a starter or appetizer with a side of mint chutney or tomato ketchup.
  • Pair it with steamed rice, rasam or sambar, and a salad for a complete meal.
  • You can also stuff it in a wrap or sandwich with some fresh veggies and sauce for a quick and delicious snack.
  • Serve it with a plate of biryani or pulao for a delightful combination of flavors.

No matter how you serve it, Chicken 65 without corn flour is always a crowd-pleaser!

Storage Tips

If you have any leftovers, store them in an airtight container in the refrigerator. Properly stored, it will last for about 3 to 4 days.

To reheat, you can either use a microwave or oven. If using a microwave, place the desired amount of Chicken 65 on a microwave-safe plate and heat on high for 1 to 2 minutes, or until it’s heated through. Make sure to cover it with a microwave-safe lid or microwave-safe plastic wrap to prevent it from drying out. For the oven, preheat it to 180°C (350°F), place the Chicken 65 on a baking sheet, and bake for about 10-15 minutes, or until it’s hot and crispy. Remember to turn them over halfway through the heating time for even heating.

Note: The crispiness of the chicken may reduce slightly after storing it in the refrigerator, but it will still be delicious.

Chicken 65 Without Corn Flour

Chicken 65 (No Corn Flour)

This Chicken 65 recipe without corn flour is a healthier alternative to the traditional version. The chicken is marinated in a blend of spices and yogurt, coated with psyllium husk instead of corn flour, and then deep-fried until crispy. Enjoy this delicious and flavorful dish without compromising on taste!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 388 kcal

Instructions
 

  • Marinate the chicken by combining Greek yogurt, ginger garlic paste, vinegar, salt, black pepper, Kashmiri red chilly powder, coriander powder, and garam masala powder in a mixing bowl. Mix well to coat the chicken pieces and let it marinate for 30 minutes to an hour.
  • Heat oil in a deep pan or kadai for deep frying.
  • Grind dried red chillies, cumin seeds, and mustard seeds to a coarse powder using a blender or mixer grinder.
  • Add the psyllium husk and crack an egg into the marinated chicken. Mix well until the egg and husk are thoroughly combined with the chicken and spices.
  • Deep fry the chicken pieces in small batches until they turn brown and crispy. Drain them on absorbent paper to remove excess oil.
  • In a separate pan, heat ghee and add curry leaves. Once they splutter, add the ground red chilly, cumin, and mustard seeds mixture. Fry for a few seconds. Finally, add the fried chicken pieces and toss them in the tempering for a couple of minutes until they are well coated and infused with the flavors.
  • Remove from heat and serve hot. Enjoy your delicious Chicken 65 without corn flour!

Notes

You can adjust the spice levels according to your preference. Serve it as an appetizer, side dish, or even as a main course with your favorite accompaniments.