THE CHICKEN 65 MUFFIN RECIPE #LeftoversLove

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If you haven't tried the mouthwateringly spicy curry-leaf garlic-y Indo-Chinese dish called 'Chicken 65' then have you truly lived the Indian life?
 
THE CHICKEN 65 MUFFIN RECIPE #LeftoversLove

There are some foods that get better the day after. Especially Indian foods! There's biryani, rasgulla, Chicken 65 and so many more! 

Of course, there is a vegetarian version of the same called 'Gobi 65' and that applies here too. With this recipe, we are sharing our love of leftovers! We are not making Chicken 65 here, just learning one way we can repurpose it the day after...into a muffin? 

Presenting to you the AMAZING Chicken 65 muffin recipe

THE CHICKEN 65 MUFFIN RECIPE #LeftoversLove

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THE CHICKEN 65 MUFFIN RECIPE #LeftoversLove

Time

Prep time: 15 minutes Cook time: 25 minutes Total time: 1 hour

Tags

Perfect for: LowCalorie, LowFat Cuisine: Indian Category: Appetizer Yield: Makes about 36 small muffins Serving size: One small muffin

Nutrition Information

Calories per serving: 100 cal

Ingredients:

200 g of Chicken 65  
500 g of White Flour  
1 cup of Milk  
2 Large Eggs
4 teaspoons of Baking Powder  
2 tablespoons of granulated Sugar  
1 tablespoon of Salt  
1/2 cup Vegetable Oil 
2 tablespoons Vegetable Oil (for greasing the baking tins)

Cooking Method: Baking
 

Directions:

1. Preheat a convection oven to 190 Celcius or 375 Fahrenheit.
2. Prepare your muffin tins by greasing the bowls with some vegetable oil.
3. Make sure your leftover Chicken 65 is at room temperature and using a large knife, carefully chop it into small pieces. The smaller you make them, the easier it is going to get to mix.
4. In a large mixing bowl, whisk together the milk, eggs, and oil.
5. In a separate bowl, put together the all-purpose flour, baking powder, sugar, and salt.
6. Now, add these ingredients into the milk-egg bowl and using a large spoon and some "elbow grease", mix it all together into a smooth batter. If you are feeling lazy, you could find a electric whisk to do the same.
7. Integrate the chopped Chicken 65 into the batter with a large mixing spoon.
8. Use two spoons to scoop some of this mixture into each of the muffin bowls in the tin so that it's about two-thirds full (if you want to make large muffins). I wanted small muffins, so I filled them halfway.
9. Place your tin in the oven that's one slot away from the flame - so the second one from the bottom.
10. Bake for about 25 minutes or until a toothpick into the center comes out clean.
11. Yenjai!
...o0o...
Ray, out! Peace!

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