This Indian Fried Chicken combines the warmth of aromatic spices with the crisp texture of a light herb batter. The chicken legs are first marinated in a pungent paste of ginger, garlic, and chili, then simmered gently in yogurt to ensure tender, flavorful meat. A second coating of egg and fresh herbs creates a delicate, golden crust when fried. It’s a perfect balance of heat and freshness, ideal for a hearty weeknight dinner or a festive gathering. The dish offers a satisfying crunch with every bite, complemented by the deep, savory notes of garam masala and the bright lift of mint. Simple to prepare yet impressive in flavor, this recipe brings restaurant-quality Indian street food vibes to your home kitchen.
Indian Fried Chicken
Description
This Indian Fried Chicken combines the warmth of aromatic spices with the crisp texture of a light herb batter. The chicken legs are first marinated in a pungent paste of ginger, garlic, and chili, then simmered gently in yogurt to ensure tender, flavorful meat. A second coating of egg and fresh herbs creates a delicate, golden crust when fried. It&# 226;ÂÂs a perfect balance of heat and freshness, ideal for a hearty weeknight dinner or a festive gathering. The dish offers a satisfying crunch with every bite, complemented by the deep, savory notes of garam masala and the bright lift of mint. Simple to prepare yet impressive in flavor, this recipe brings restaurant-quality Indian street food vibes to your home kitchen.Ingredients
Directions
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Mix hot chili powder, garam masala, crushed garlic, crushed ginger, and salt to create a spice paste.
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Rub the spice paste thoroughly over the chicken legs.
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Pour natural yogurt over the marinated chicken and place in a large pan.
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Simmer the chicken over low heat for about 15 minutes until the liquid has evaporated and the chicken is cooked through.
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In a small bowl, mix egg yolks, flour, crushed mint leaves, and ground coriander to form a thick batter.
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Coat the cooked chicken pieces with the herb-flour batter.
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Let the coated chicken rest for a few hours to allow the coating to adhere.
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Whisk egg whites separately until frothy.
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Heat vegetable oil in a frying pan over medium-high heat.
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Dip each chicken piece into the whisked egg whites, then immediately fry in the hot oil until golden brown and crisp on all sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 362.8kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 5.0g25%
- Cholesterol 133.5mg45%
- Sodium 123.2mg6%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.0g0%
- Sugars 0.6g
- Protein 40.6g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
Substitutions: You can use chicken thighs instead of legs for a similar result. Greek yogurt works well as a substitute for natural yogurt.
Variations: Adjust the amount of hot chili powder to control the heat level. Add chopped cilantro to the batter for extra freshness.
Tip: Ensure the oil is hot enough before frying to prevent the chicken from absorbing too much oil and becoming greasy.
