Zero Oil Chicken 65
Zero oil? Yes. Okay, maybe 1 tsp ghee, but it’s not mandatory. Juicy? yes yes.
Written by Feashts
Serves : 2 very hungry people, Approx : 540 kcal per plate
Zero - Oil Chicken 65
I always love a challenge. Can I make zero oil versions of their deep fried counter parts?
Inspired by my Zero oil fried chicken recipe, I have come up with Zero oil Chicken 65.
And for the tempering of spices, I learnt from my grandmother that dry roasting is sometimes enough to get out ample flavours out of aromats. She used to call it “Kaatkholai ranna”
For the health freaks, you can reduce the amount of sugar/jaggery to your liking. But it shouldn’t be too bad if you keep the amount same, since 500g chicken can be divided in 2 parts.
As for the teaspoon of ghee, it is not mandatory. It gives a wonderful aroma. But as long as the Chicken skin is intact, you will not need any sort of fat/oil
Ingredients
Instructions
- Take 500g of clean chicken. For best results, make sure to keep the skin on. It has minimal layer of fat that makes the chicken juicier. When it bakes, it melts away but ensures that the chicken does not become dry.
- Add red chili powder, cumin powder, grated ginger, grated garlic, curd/greek yoghurt, ghee(optional)
- Next, add salt, finely chopped curry leaves, half of large lime juice.
- Mix well so that every piece of chicken is coated well. Make to coat the spice mix under the chicken skin as well
- Marinade for a minimum of 15 mins to 24 hours in the fridge
- Once you are ready to eat, add all purpose flour, coat well. Load the pieces on the baking tray and bake at 210 degree C for 25-32 mins, on the middle rack of your Oven.
- The chicken should be cooked through completely. But it shouldn’t be dry. Cook longer of using bigger pieces.
- While the chicken bakes, prepare the 65 Sauce. In a bowl, add jaggery, cumin powder, chilli powder, salt, vinegar and water. Mix well and set it aside. Adjust spice levels according to your liking.
- When the chicken is baked, heat a pan well.
- Add curry leaves, sliced garlic, finely chopped ginger and dry roast for 8-10 minutes, or until the edges of the garlic is golden brown
- Add in the sauce. First add 50 ml slowly. The pan will be hot and it will splutter everywhere. So please be careful. Then add in rest of the sauce once the sputtering has stopped.
- Cook down the sauce until it becomes a little sticky. Add in the chicken and coat all side of the chicken.
- Each piece of chicken should be evenly coated and should look glossy. Reduce the sauce on medium heat.
- Serve with hot rice, or some leafy greens. And enjoy!
Happy cooking everyone
All my love,
Feashts
I am a big fan and love your videos…always looking forward to them! Your style of cooking is unique and the videos quite appealing!!! You and Sunny make a really cute couple…God bless.
Just loved it! Thanks for the recipe 💜