Chicken Kiev recipe is a  dish made from chicken fillets rolled with bread and eggs. These can be fried or baked. In simple words, a chicken kiev is almost like chicken cutlet. Butter, eggs, bread, and chicken breast are the main ingredients used to make this super-hit main course dish.

While the taste is all classic and traditional, chicken kiev gives you a lot of room to try out different types of stuffing, as per your creativity.

How hard is it to make Chicken Kiev?

Before we proceed to tell you how to make the classic chicken kiev, here is a disclaimer. This dish is not suitable for beginners because it is slightly complex to make it. Making a perfect chicken kiev can only be mastered by professional chefs that have lots of experience. If you want to taste the goodness of chicken, garlic and butter in their finest forms, preparing a chicken kiev is the best solution.

Chicken Kiev Recipe

Ingredients:

1. Garlic cloves: 2 (minced or crushed)
2. Salt: as needed
3. Fresh parsley: 2 tablespoons (chopped)
4. Unsalted butter: 6 tablespoons (be generous for better taste)
5. Boneless, skinless chicken breasts: 4 pieces (total 8 ounces)
6. All-purpose flour: 1 cup
7. Freshly ground pepper: 2 teaspoons
8. Eggs: 2 (beaten)
9. Bread crumbs: 2 cups
10. Cayenne pepper: 1 pinch
11. Oil: as needed (for frying)

Instructions:

1. Prepare Garlic Butter Mixture:
   • Crush garlic, salt, and parsley using a pestle and mortar.
   • Mix in butter until well combined.
   • Cover with plastic wrap and refrigerate for 15 minutes, allowing flavors to blend.
2. Prepare Chicken Breasts:
   • Season chicken with salt and pepper.
   • Flatten the breasts and place ¼ of the butter mixture in the center of each.
   • Fold the ends over the butter, creating a tight pocket.
   • Roll sides to form a ball shape, ensuring the top is smooth and the bottom gathered.
   • Wrap each breast tightly in plastic wrap.
   • Freeze for 30 minutes to firm up.
3. Coating Process:
   • Prepare three bowls: one with flour and salt, the second with beaten eggs, and the third with bread crumbs.
   • Coat each chicken breast in flour, then egg, and finally bread crumbs.
   • Place on a plate, cover, and freeze for another 15-20 minutes.
4. Frying and Baking:
   • Heat oil in a deep frying pan to 350°F (177°C).
   • Preheat the oven to 400°F (204°C) and line a baking sheet with aluminum foil.
   • Fry chicken in oil until golden brown on each side.
   • Transfer to the baking sheet, season with salt and cayenne pepper.
   • Bake for 15 minutes or until internal temperature reaches 165°F (74°C), indicating doneness.
5. Serving:
   • Remove from oven and let rest for 5-10 minutes on a serving plate before serving.

Chef’s Tips:

• Butter Mixture: The garlic butter is the heart of this dish. Ensure it’s well mixed for the best flavor.
• Chicken Folding: Proper folding is key to keep the butter inside. The top should be smooth, the bottom gathered.
• Coating: Ensure a thorough coat for a crispy exterior.
• Frying: Fry just until golden; they’ll continue cooking in the oven.
• Baking: Listen for the sizzle – it means the butter is melting inside, creating juicy flavors.
• Resting: Let the Chicken Kiev rest to allow the juices to settle, enhancing the taste and texture.

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Chicken is one of the most versatile meats you will ever have. Hundreds of recipes can be made from chicken, and all of them taste great because of the tenderness of the meat. Here, let us see how to make this crispy and spicy Chicken 65 recipe, one of the most popular and classic chicken starters across the globe.

The spices that the chicken is marinated in seep well into the meat, transporting you to heaven directly when you bite into the chunks.

Chicken 65 Origin

There are different theories as to why Chicken 65 got its name. While some believe that in the olden days, the chicken was marinated for 65 days to make the perfect dish, others think that this dish got its name because the meat was cut into 65 pieces when cooking.

However, the truth behind the name of this dish is that it was first prepared in the year 1965 at the restaurants of one of Chennai’s (India) iconic hotels, Buhari.

Chicken 65 Recipe

Ok, gather your ingredients; it’s time to make this delicious and spicy Chicken 65!

Ingredients

• Boneless chicken pieces – ¼ kg
• Yogurt – 1 ½ tablespoon
• Corn flour or rice flour – 2 tablespoons
• Egg – 1 (optional, in place of yogurt)
• Ginger and garlic paste – ½ tablespoon
• Red chili powder – ½ tablespoon
• Freshly ground pepper – ½ tablespoon
• Turmeric powder – ½ teaspoon
• Fresh curry leaves – one spring
•  Salt – to taste
• Oil – as needed for deep frying
• Cumin – ½ teaspoon
• Chopped garlic – ½ teaspoon
• Sliced green chilies – 2
• Sugar – 1//2 tablespoon
• Garlic paste of 2 cloves
• Curd for seasoning – 2 tablespoons

Instructions

Marination

1. Mixing Ingredients: In a large bowl, combine yogurt, ginger garlic paste, turmeric powder, salt, pepper powder, and curry leaves. Adjust salt to taste.
2. Marinating Chicken: Add chicken cubes to the bowl, ensuring they’re well-coated with the spice mix. Marinate for 1 hour, or overnight in the refrigerator for extra tenderness (cover with plastic wrap if refrigerating).

Preparing for Frying

1. Adding Flour: If the mixture seems dry, add rice flour or cornflour. If yogurt wasn’t used, add a beaten egg instead. Add a little water (or egg) to blend well.
2. Frying Chicken: Heat oil in a deep frying pan. Once hot, fry the marinated chicken cubes until golden brown. Drain on tissue paper to remove excess oil.

Seasoning

1. Sauteing Spices: Heat a spoon of oil in a shallow pan. Add cumin, chopped garlic, green chilies, and curry leaves, frying until aromatic.
2. Adding Seasonings: Once garlic is slightly brown, add garlic paste, chili powder, salt, and sugar. Mix well. Optionally, add curd or vinegar.
3. Coating Chicken: As the mixture thickens, add the fried chicken. Toss to coat evenly. Cook until the chicken absorbs the seasoning moisture (about 2 minutes).

Serving

1. Garnishing and Serving: Transfer the chicken to a serving plate. Garnish with fresh curry leaves and ground pepper. Serve with onion slices, mint dip, or alone.

Making Gravy Chicken 65

1. Sauteing Onions: After the garlic turns slightly brown, add freshly chopped onions to the pan and fry well.
2. Adding Chili Sauce: Stir in about 3 tablespoons of red chili sauce, along with the Kashmiri chili powder for a rich red color.
3. Combining Ingredients: Proceed with adding garlic paste, chili powder, salt, and sugar as in the original recipe.
4. Adding Chicken: Once the sauce is well-cooked, add the fried chicken pieces. Toss the pan to ensure all pieces are evenly coated in the sauce.
5. Serving: Once the chicken is coated with the gravy and heated through, it’s ready to be served.

If you’re as excited about this Chicken 65 Recipe as I am, show your support by pinning the image below! Sharing this recipe can help others discover the joy of cooking this flavorful dish. Let’s bring this taste sensation into more kitchens together!

Tips

• Marination Time: Longer marination results in more tender chicken.
• Frying: Ensure the oil is hot enough before adding chicken to prevent sogginess.
• Seasoning: Adjust chili and salt to taste. The addition of curd or vinegar is optional but adds a tangy flavor.
• Serving Suggestion: This dish pairs well with onion slices or a mint dip, enhancing its flavors.

Some points to note while making Chicken 65

• The common marinating ingredient to use is yogurt. However, you can use eggs if you don’t want to use yogurt. Please note that using eggs can make the chicken turn soggy very soon. It also doesn’t give out a good smell.
• You can omit yogurt and egg when marinating. You can use only the spice powders and keep the chicken pieces in the refrigerator. When you remove the bowl from the fridge, add a little water to mix the contents well. The chicken pieces will still be tender and juicy, even if you don’t use yogurt or eggs.
• You can add 3 to 4 tablespoons of tomato ketchup to the chili sauce for a tangy flavor while preparing the gravy.
• Garnishing with spring onions will make the dish look and taste more authentic than you ever imagined.

Hello there, I have a very special dish today and it is the Mexican Beef Birria Tacos recipe. A robust and tasty beef dish that is nicely served as a stew with onion, cilantro, and a bit of lime juice on top. You may also chop up the meat and prepare the famous Quesabirria tacos.

These Birria tacos are very popular–perhaps the most popular taco types you’ll stumble across on social media. My dear friend Ana, who is an expert in Mexican recipes showed me how to make this delicious Beef Birria Tacos.

What Is Beef Birria?

Birria originates from Mexico, and it is a stew full of meat and amazing flavors. There are a lot of variations to this dish, depending on the area. There are restaurants specializing in this dish called birrerias. Although the original recipe is made with sheep and goat meat, today it is almost always made with beef.

Beef Birria is getting more popular over the last few years for it’s amazing flavors and texture.

Birria Tacos (Quesabirria)

Servings: 6–8

Ingredients

For the Meat:

• 2 lbs (1 kg) boneless beef chuck

• 1 lb (450 g) short ribs or oxtail

• Kosher salt, to taste

• 1 tsp neutral oil

For the Sauce:

• 7 dried ancho chiles, deseeded

• 7 dried guajillo chiles, deseeded

• 3 dried chile de árbol, deseeded (add more or less for spice)

• 4 Roma tomatoes

• 1 white onion, peeled and halved

• 6 garlic cloves

• 1 Tbsp black peppercorns

• 1 tsp Mexican oregano

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• ¼ tsp ground cloves

• ½ cinnamon stick

• 2–3 bay leaves

• 1 tsp apple cider vinegar

• 3 cups beef broth (divided)

For the Tacos:

• Corn tortillas

• 3 oz mozzarella or Oaxacan cheese, shredded

• ¼ cup fresh cilantro, chopped

• ¼ white onion, finely diced

• 1 lime, juiced

• Kosher salt

Instructions

1. Sear the Meat

• Remove beef from fridge and let rest 30 minutes. Season generously with salt.

• Heat a large Dutch oven over medium-high. Add oil. Sear the meat in batches until deeply browned on all sides. Set meat aside.

2. Prepare the Sauce

• In a medium pot, combine ancho, guajillo, and árbol chiles, onion, garlic, tomatoes, peppercorns, oregano, cumin, coriander, cloves, cinnamon stick, and bay leaves. Cover with water.

• Simmer over medium heat for 15 minutes until chiles are soft.

• Strain, discarding the cooking water. Transfer solids to a blender. Add vinegar and 1 cup beef broth. Blend until very smooth (strain through a mesh sieve if needed for a silky texture). Salt to taste.

3. Braise the Beef

• Preheat oven to 300°F (150°C).

• Return the seared beef to the Dutch oven. Pour the blended sauce over the meat. Rinse blender with remaining 2 cups beef broth and pour into pot.

• Bring just to a simmer on the stovetop, then cover tightly and braise in the oven for about 3 hours, until beef is very tender and shreds easily.

4. Shred the Meat

• Remove the beef from the pot and shred using two forks. Skim excess fat from the surface of the broth if desired, but save some for dipping and crisping the tortillas.

5. Prepare Toppings

• In a bowl, combine chopped onion, cilantro, lime juice, and a pinch of salt. Mix well.

6. Assemble the Tacos

• Heat a nonstick skillet or griddle over medium. Dip each tortilla lightly into the top of the birria broth (the oily surface).

• Place on skillet, add shredded beef and cheese to one side, and fold tortilla over.

• Cook until crispy and golden, about 1 minute per side, adding more fat or broth as needed.

7. Serve

• Serve tacos hot, topped with onion-cilantro mixture. Pour the rich birria broth into small bowls for dipping.

• Enjoy with extra lime wedges and fresh cilantro.

Tips:

• Leftover birria makes amazing quesadillas or breakfast hash!

• If you like it spicier, add more chile de árbol.

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