Tandoori Chicken Nuggets: A Delicious Indian Twist On A Classic!

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These homemade chicken nuggets are a delicious twist on a classic kid- (and adult!) friendly finger food. Packed with flavorful Indian spices, they’re a healthier alternative to store-bought nuggets and are sure to be a hit at your next party or potluck.

This recipe is not only easy to follow, but it’s also completely customizable. Don’t like your food too spicy? Dial back on the chili powder. Want a bit more heat? Add a pinch of cayenne pepper. No matter your preference, you can create a chicken nugget recipe that’s perfect for you.

Veda’s Masala Chicken Nuggets with Caramelized Onions & Curry


1 pound boneless, skinless chicken breasts, trimmed and cut into bite-sized pieces

  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • ¼ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 1 egg, beaten
  • ½ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • Vegetable oil, for frying

  • Instructions:

    1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, chili powder, coriander, turmeric, cumin, paprika, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

    2. Prepare the Coating: In one shallow dish, whisk the egg. In another shallow dish, combine the flour and panko breadcrumbs.

    3. Assemble the Nuggets: Working in batches, remove the chicken pieces from the marinade and let any excess drip off. Dredge each piece of chicken in the flour, then dip it in the beaten egg, and finally, coat it evenly in the panko breadcrumb mixture.

    4. Fry the Nuggets: Heat enough vegetable oil in a large skillet or Dutch oven over medium heat to reach 350°F (175°C). Carefully add the breaded chicken nuggets to the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through.

    5. Drain and Serve: Transfer the cooked nuggets to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauces, such as ketchup, honey mustard, or a cooling yogurt dip.

    Nutrition Facts:

    (Per serving, about 4 nuggets)

    Calories: 250

  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 50mg
  • Sodium: 350mg
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 20g

  • Conclusion

    These Indian-style chicken nuggets are a fun and flavorful way to enjoy chicken. They’re perfect for a quick and easy weeknight meal, a game day appetizer, or a kid-friendly lunch. Plus, they’re a healthier alternative to store-bought nuggets, so you can feel good about serving them to your family.


    1. Can I bake these chicken nuggets instead of frying them?

    Absolutely! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray the nuggets with cooking spray. Bake for 15-20 minutes, or until golden brown and cooked through, flipping halfway through.

    2. What can I use instead of yogurt in the marinade?

    If you don’t have yogurt on hand, you can substitute buttermilk or even milk. However, the yogurt adds a nice tanginess to the chicken that you might miss if you don’t use it.

    3. How can I make these nuggets even spicier?

    If you like your food with a kick, you can add a pinch of cayenne pepper to the marinade or dredge the chicken pieces in a little bit of sriracha before coating them in the breadcrumbs.

    4. What are some other dipping sauces that would go well with these nuggets?

    These nuggets pair well with a variety of dipping sauces. In addition to the suggestions mentioned above, you could also try a cilantro chutney, a raita sauce, or even a sweet and sour sauce.

    5. Can I freeze these chicken nuggets?