Tandoori Fried Chicken
Prep time
Cook time
Total time
Author: Lail Hossain
Recipe type: Entree
Cuisine: Indian
Serves: 2
Ingredients
- 2 Chicken legs
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 tbsp. Ginger-Garlic paste
- ¼ tbsp. Chicken Tandoori Masala
- 2 tbsp. thick Yogurt
- 2 tbsp. Cornflour
- Salt
- Oil, for frying
Instructions
- Clean chicken legs, rinse under running water thoroughly and pat dry. Prickle chicken legs with clean and dry fork all over.
- In a bowl whisk yogurt and add red chili powder, turmeric powder, ginger-garlic paste, chicken tandoori masala and salt. Mix well and add chicken legs. Mix again.
- Sprinkle cornflour all over the chicken marinade and leave it in the fridge for 3-4 hours covering with plastic cling wrap.
- Heat enough oil for deep frying in a non stick heavy bottom cooking vessel or kadai. Drop down the chicken legs one after the other. Cover and cook for 4-5 minutes.
- Turn the chicken and fry till chicken is completed cooked on all sides. This will take 12-15 minutes.
- Remove chicken legs on to a kitchen tissue or towel. Serve hot with lemon wedges and onion relish.
Notes
I used store bought chicken tandoori masala.
If you can’t get tandoori masala then substitute it with 1 tbsp. of Garam Masala + ½ tbsp. Coriander powder + ¼ tbsp. Cumin powder.
You can fry 1-2 chicken legs at a time depending on the size of the pan.
If you can’t get tandoori masala then substitute it with 1 tbsp. of Garam Masala + ½ tbsp. Coriander powder + ¼ tbsp. Cumin powder.
You can fry 1-2 chicken legs at a time depending on the size of the pan.
Recipe by WithASpin at https://withaspin.com/2013/07/20/tandoori-fried-chicken/