Indonesian Arab Spiced Chicken

Ingredients

In this adaptation of Chicken 65 to Indonesian Arab cuisine, we incorporate the unique flavors and spices commonly found in Indonesian and Arab cooking. The original Indian dish is known for its fiery red color and intense spiciness. However, in this version, we infuse the chicken with a blend of aromatic spices, creating a more balanced and nuanced flavor profile. Additionally, we adjust the cooking technique to pan-frying instead of deep-frying, resulting in a lighter and healthier dish. We alse have the original recipe for Chicken 65, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, ground coriander, ground turmeric, chili powder, salt, and lemon juice to make a marinade.
2. 2.
   Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat vegetable oil in a large pan over medium heat.
4. 4.
   Add the marinated chicken pieces to the pan and cook for 8-10 minutes, or until the chicken is cooked through and golden brown on all sides.
5. 5.
   Remove from heat and garnish with fresh cilantro leaves.
6. 6.
   Serve hot as an appetizer or as a main course with steamed rice or flatbread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade.
• Serve the Indonesian Arab Spiced Chicken with a side of tangy yogurt sauce to balance the spices.
• Experiment with different cuts of chicken, such as bone-in pieces, for added flavor.
• For a healthier alternative, you can grill the marinated chicken instead of pan-frying.

Serving advice

Serve the Indonesian Arab Spiced Chicken as an appetizer with a squeeze of fresh lemon juice and a sprinkle of chaat masala for an extra burst of flavor. Alternatively, serve it as a main course with steamed rice or flatbread, accompanied by a refreshing cucumber and mint salad.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, garnished with fresh cilantro leaves. Serve alongside a vibrant yogurt sauce and colorful pickles for an enticing presentation.