The spiciness of this Indian fried chicken can be easily adjusted to taste.
Over the past couple of months I have been experimenting with Indian fried chicken. I’ve tried adding more and less chili powder along with chili pastes. The not so spicy ingredients are important too and now I think I’ve got the perfect blend. If you likespicy dishes and fried chicken, you are going to love this spicy recipe.
About this Indian fried chicken recipe…
This fried chicken recipe offers the perfect blend of warming and hot spices. You can take the recipe where you like.
If you are a big fan of really spicy dishes, add more chili powder. That’s normally what I do but when cooking for my family, I tone the spicing down some.
You can also add naga chili paste which will really spice it up.
Double frying is best!
In this recipe, you will be double frying the chicken.
The first fry is to cook the chicken almost through. It will be nicely browned and crispy after the first cook.
Then you turn up the heat for a short second fry. This is what makes this recipe the ultimate Indian fried chicken recipe!
How is the fried chicken made?
It’s really simple!
- Marinate the chicken with the first marinade.
- While that sits, you prepare a second marinade. This marinade can flavour the chicken for up to two days before frying.
- Dust the marinated chicken with the flour and spices.
- Fry the chicken in hot oil for 6 minutes.
- Put the Indian fried chicken back in hotter oil to finish.
What do you serve this fried chicken with?
You can really serve this Indian fried chicken with whatever sounds good. I like to serve it with coriander chutney and a good raita.
It can also be served with chips, rice and/or a good green salad.
Photos of Indian fried chicken being made…
A word about chili powder…
In this recipe I used Kashmiri chili powder. It’s mildly spiced and the chili powder of choice in most Indian recipes.
You could use another chili powder but remember, chili powders have different heat levels.
If not sure about the chili powder you are using, try some. Then add it to taste.
How long to marinate the chicken?
You could just get on with the recipe after adding the second marinade. That said, your Indian fried chicken will be much better if you allow it to marinate for longer.
I usually let my chicken marinate for 24 to 48 hours.
Do I have to fry the chicken twice?
Nope. You will get crispier chicken if you do though. Another bonus is if you are making this for a party or big dinner.
You can fry the chicken once and set aside. Then heat the oil up to fry for a couple more minutes just before serving. For many cooks, this will simplify the recipe as most of it can be prepared ahead of time.
You are in for an Indian fried chicken experience like no other!
Other ways you can serve this Indian fried chicken…
Personally, I prefer this fried chicken hot, right out of the oil.
That said, this Indian fried chicken makes a great picnic! You can serve it cold and it is absolutely delicious.
Does the chicken need to be cooked on the bone?
No! That is how I like it. You could use other pieces too.
Try this Indian fried chicken recipe using bite sized pieces of chicken breast or thigh. You will never have chicken nuggets that are so good!
Once I tried this recipe with a whole chicken too. To do that, I made shallow slits all over the chicken and fried it in a big wok. The result was spectacular. If you are interested in doing that, you might like to try this recipe too from my cookbook ‘The Curry Guy BBQ’.
Can you cook this fried chicken in an air fryer?
Yes. But you might need to do that in batches. I recommend spraying the basket with oil spray. Then spray the flour coated chicken with the oil spray too.
Air fry on high for about 20 minutes and adjust the cooking time if needed. You can always take a peek as it cooks.
Here are a few more chicken recipes you might like to try…
- 2 kg chicken pieces on the bone
- 3 tbsp distilled white vinegar
- 3 tbsp garlic and ginger paste
- 1 tsp salt
- 3 ½ tbsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 2 tsp garam masala
- 1 tbsp naga chilli paste (optional)
- 125g (1/2 cup) full fat Greek yoghurt
- 1 cup plain (all purpose) flour
- 1 cup corn flour (cornstarch) or rice flour
- 2 tbsp salt
- 1 tbsp freshly ground black pepper
- Oil for deep frying (optional)
- 5 tbsp (1/4 cup) melted butter or ghee (a microwave will do fine)
- 1 tsp chaat masala
- Place the chicken pieces in a bowl and pour the vinegar over them. Then add the garlic and ginger paste, salt and half the Kashmiri chilli power. Allow to marinate while you prepared the yoghurt marinade or up to 2 hours.
- Whisk the yoghurt, turmeric, garam masala and naga chilli paste, if using together in a mixing bowl until smooth. Pour this over the chicken and rub it right into the flesh and skin. Allow to marinate for up to 48 hours or continue with the recipe immediately. The longer marination time will benefit the flavour.
- When ready to start frying, heat your oil to 165c/325f in a large high-sided pan, wok or deep fat fryer. While the oil is heating up, pour the flours onto a plate and mix with the salt, pepper and remaining Kashmiri chilli powder.
- Remove any excess marinade from the chicken and dredge each piece in the flour so that they are completely coated. Shake any excess flour off each piece.
- When your oil is up to heat, fry in small batches for about 6 minutes until golden lightly browned. Transfer the chicken to a wire rack to drip any excess oil. Once all of the chicken has been cooked, turn up the heat to 200c/400f and fry the chicken for a second time in batches for about 2 minutes or until golden brown and crispy. Transfer it all to the wire rack.
- Stir the chaat masala into the melted butter or ghee and baste each piece of chicken generously. Serve immediately with the sliced red onion and lemon wedges along with your choice of sides.
I hope you enjoy this Indian fried chicken recipe. If you do try it, please leave a comment. I’d love to hear from you.