Imported from Instagram

Chicken 65 with Lemon Rice

Name: Chicken 65 with Lemon Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 375 g Chicken breast (Cut into chunks; source gives a range of 350–400 g.); 3 tbsp Curd; 1 tsp Ginger garlic paste; 1 tsp Red chilli powder; 0.5 tsp Turmeric (For the chicken marinade.); 1 tsp Coriander powder; 1 tsp Garam masala; Salt (To taste; for the chicken.); Eggs (Mentioned in the method but not listed in the ingredients; amount unspecified.); 1 tbsp Cornflour; Curry leaves (For Chicken 65; amount unspecified.); Green chillies (For Chicken 65; amount unspecified.); Oil spray (A little; for the chicken.); 120 g Cooked rice (Listed as 120 g cooked rice.); Oil spray (A spray; for the lemon rice.); 0.5 tsp Mustard seeds; Curry leaves (For lemon rice; amount unspecified.); 2 Dried red chillies; 1 tbsp Peanuts; 1 Green chilli; Turmeric (Amount unspecified; for lemon rice.); Salt (To taste; for lemon rice.); 1 Lemon juice (Juice of 1 lemon.); Fresh coriander (Amount unspecified.); Garlic (Mentioned for the Chicken 65 finish; amount unspecified.); Red chilli paste (Mentioned for the Chicken 65 finish; amount unspecified.)

Recipe by 𝗩𝗶𝗽𝘂𝗹 𝗧𝗶𝘄𝗮𝗿𝗶 | Recipe Creator @vipuleatsclean · Instagram

Imported by Shaurya Tiwari on SeeMeCook

Spicy, air-fried chicken served with lemon rice tempered with mustard seeds, curry leaves, peanuts, and chillies. The post lists two portions and claims 575 kcal and 45 g protein per portion.

2 servings45 minSouth Asian

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Ingredients

375 g Chicken breast (Cut into chunks; source gives a range of 350–400 g.)
3 tbsp Curd
1 tsp Ginger garlic paste
1 tsp Red chilli powder
0.5 tsp Turmeric (For the chicken marinade.)
1 tsp Coriander powder
1 tsp Garam masala
Salt (To taste; for the chicken.)
Eggs (Mentioned in the method but not listed in the ingredients; amount unspecified.)
1 tbsp Cornflour
Curry leaves (For Chicken 65; amount unspecified.)
Green chillies (For Chicken 65; amount unspecified.)
Oil spray (A little; for the chicken.)
120 g Cooked rice (Listed as 120 g cooked rice.)
Oil spray (A spray; for the lemon rice.)
0.5 tsp Mustard seeds
Curry leaves (For lemon rice; amount unspecified.)
2 Dried red chillies
1 tbsp Peanuts
1 Green chilli
Turmeric (Amount unspecified; for lemon rice.)
Salt (To taste; for lemon rice.)
1 Lemon juice (Juice of 1 lemon.)
Fresh coriander (Amount unspecified.)
Garlic (Mentioned for the Chicken 65 finish; amount unspecified.)
Red chilli paste (Mentioned for the Chicken 65 finish; amount unspecified.)

Steps

1
Cut the chicken breast into chunks if it is not already prepared.
2
Combine the chicken with the curd, ginger garlic paste, red chilli powder, turmeric, coriander powder, garam masala, salt, eggs, and cornflour. Mix until the chicken is coated, then leave to marinate for at least 20–30 minutes.
3
Air-fry the marinated chicken at 190°C for 12–15 minutes, until cooked through and slightly charred.
4
Cook the rice if needed, then let it cool slightly.
5
Heat a pan with the oil spray. Add the mustard seeds, curry leaves, dried red chillies, peanuts, and green chilli. Sauté for 1 minute.
6
Add the turmeric, salt, and cooked rice to the pan. Mix gently to combine.
7
Finish the rice with the fresh lemon juice and coriander.
8
Toss the air-fried chicken with curry leaves, garlic, red chilli paste, and green chillies for the Chicken 65-style finish.
9
Serve hot.

Notes

The source gives chicken breast as 350–400 g; 375 g is used as the midpoint for calculations. The method mentions eggs, garlic, and red chilli paste, but no quantities are provided and eggs are absent from the ingredient list. The ingredient list also does not give amounts for curry leaves, green chillies, turmeric in the rice, or either oil spray. The claimed nutrition is 575 kcal and 45 g protein per portion.