Indian-Spiced Crispy Fried Chicken

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Craving a delicious and satisfying meal that’s bursting with Indian spices? Look no further than this crispy chicken recipe! This dish is incredibly flavorful, easy to prepare, and perfect for a weeknight dinner or weekend gathering. The chicken is marinated in a symphony of aromatic spices, then coated in a crispy batter that delivers a delightful crunch in every bite.

Ingredients:

Masala Fried Chicken
Masala Fried Chicken

1 kg bone-in, skin-on chicken pieces (drumsticks, thighs, or a combination)

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • Salt to taste
  • 1 cup all-purpose flour
  • 1/2 cup gram flour (besan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil for frying
  • Chopped fresh cilantro (for garnish)

  • Instructions:

    1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to create a smooth marinade. Add the chicken pieces and coat them thoroughly in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight for deeper flavor.

    2. Prepare the Batter: In a separate bowl, whisk together all-purpose flour, gram flour, baking powder, and cayenne pepper (if using). Gradually add water, whisking constantly, until you achieve a thick, pourable batter consistency. The batter should coat the back of a spoon without being too runny.

    3. Heat the Oil: In a large frying pan or Dutch oven, heat enough vegetable oil for shallow frying (around 1/2 inch deep) over medium heat. The oil should be hot but not smoking.

    4. Fry the Chicken: Dip each marinated chicken piece into the batter, making sure it’s fully coated. Carefully lower the chicken into the hot oil. Don’t overcrowd the pan; fry the chicken in batches to ensure even cooking. Fry for 5-7 minutes per side, or until golden brown and cooked through.

    5. Drain and Serve: Once cooked, remove the chicken pieces to a paper towel-lined plate to drain excess oil. Garnish with chopped fresh cilantro and serve hot with your favorite dipping sauces, such as mint chutney, tamarind chutney, or raita.

    Nutrition Facts (per serving, approximate):

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 5g
  • Protein: 30g
  • Carbohydrates: 30g
  • Sodium: 500mg (depending on salt level)

  • Note: These nutrition facts are estimates and may vary depending on the specific ingredients used and cooking methods.

    Conclusion

    This crispy Indian chicken recipe is a delightful combination of flavorful spices and a satisfyingly crunchy texture. It’s sure to become a new favorite in your household. With its easy preparation and delicious taste, this dish is perfect for any occasion.

    FAQs

    1. Can I use boneless, skinless chicken breasts for this recipe?

    Yes, you can use boneless, skinless chicken breasts for this recipe. However, they may cook faster than bone-in pieces, so adjust the cooking time accordingly. Be sure to not overcook the chicken breasts to prevent dryness.

    2. What can I substitute for gram flour (besan)?

    If you don’t have gram flour, you can use an equal amount of all-purpose flour. However, the gram flour adds a unique flavor and texture to the batter, so the final result may be slightly different.

    3. How can I make this recipe spicier?

    If you prefer a spicier dish, you can increase the amount of red chili powder in the marinade or add a pinch of cayenne pepper to the batter.

    4. What are some good dipping sauces for this recipe?

    This crispy chicken pairs well with a variety of dipping sauces, such as mint chutney, tamarind chutney, raita, or even your favorite hot sauce.

    5. Can I bake the chicken instead of frying it?

    Yes, you can bake the chicken instead of frying it. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet and arrange the chicken pieces in a single layer. Bake for 25-30 minutes per side, or until cooked through and golden brown.