Fried Tandoori Chicken
The lure of Tandoori Chicken never fades. Whether it’s served at a Sunday family lunch or as the signature dish at a dinner party, it’s an all time favourite. However, the lack of a proper tandoor in most households holds us back from trying to cook this Indian delicacy ourselves.
But what happens when you marry the flavours of the east with the techniques of the west? For Fried Tandoori Chicken, we combine the perfect blend of Indian spices with the technique used to make southern-style crispy fried chicken. It’s sure to have your taste buds in a tizzy!
Try it out now!
- 1 big chicken (thighs, breasts, legs)
- 1 cup buttermilk
- 2 limes
- 4 cloves garlic, minced
- 1” ginger, minced
- 2 tbsp garam masala
- 2 tbsp salt
- ½ tsp powdered red food colouring (optional)
- 2 cups maida
- ½ tbsp ginger powder
- ½ tbsp chilli powder
- ½ tsp nutmeg
- ½ tbsp crushed dry methi leaves
- 5 cups oil
- ½ cup honey
- 3 tbsp hot sauce
- Mix the ginger, garlic, buttermilk, juice of 1 lime, 1 tablespoon garam masala, 1 tablespoon salt, and ¼ teaspoon red food colouring in a large bowl.
- Massage this mix into the chicken and ensure every piece is coated evenly.
- Leave the chicken to marinate in the refrigerator for a minimum of 3 hours, but preferably overnight.
- In a large re-sealable plastic bag, mix flour, the remaining garam masala, salt, ginger powder, chilli powder, nutmeg, methi and ¼ teaspoon of red food colouring. Seal and shake well.
- Remove chicken pieces from the buttermilk mixture and shake off any excess marinade. Add the pieces to the flour, one at a time, shaking to coat it well and then set them aside.
- Heat oil in a large kadai. Carefully add the chicken and be sure not to overcrowd the pan.
- Fry the chicken for approximately 15 minutes or until golden brown and the juices run clear.
- Whisk honey, juice of 1 lime, hot sauce, and salt (to taste) in a small bowl.
- Drizzle over hot Tandoori Fried Chicken or use as a dip.
Credits - http://bit.ly/2cBAqkd