This Indian fried Chicken is finished off in the oven or – better yet – the barbecue
Indian fried chicken… Yum.
This is the best fried chicken you will every have the pleasure of enjoying. We are talking amazing here!
I developed this recipe by chance. I first made a big batch of Indian fried chicken and had some left over. The next day my family was having a barbecue so I decided to throw the leftover fried chicken in with the pork roast we were cooking. The smoky flavour of the charcoal gave the chicken an intense new flavour and a new recipe was born.
I have since made this Indian fried chicken recipe on many occasions. I now have a small home tandoor oven so the Indian fried chicken usually ends up getting finished off on skewers. You could also cook it in the oven.
I have found that the chicken is better by baking it in some way at the end. It becomes less greasy and in my opinion crispier.
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Yield: 4 - 6
Spicy Indian Fried Chicken
FOR THE PASTE
5 cloves garlic - finely chopped
1 inch piece of ginger - finely chopped
Juice of two limes
1 tablespoon cumin seeds
3 fresh green chillies - finely chopped
2 inch piece of cassia or cinnamon
FOR THE CHICKEN
Vegetable oil for deep frying
800g chicken on the bone
2 tablespoons vinegar
4 tablespoons plain flour
2 eggs - beaten
Salt and freshly cracked black pepper to taste
In a small dry frying pan, toast the cumin seeds and the cinnamon separately. Be sure to move the spices around in the pan so that the roast evenly. the spices are ready when they begin to smoke lightly.
Remove the spices from the pan and then grind to a fine powder in a spice grinder or pestle and mortar.
Add the rest of the paste ingredients and blend to a very fine paste.
Then mix in the vinegar, flour and egg and blend again until nice and creamy.
Now make a few shallow slits in each of the chicken pieces and rub the spice paste deep into the chicken flesh. Cover and allow to marinate for 3 to 24 hours. The longer the better.
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When you are ready to cook, heat the oil in a large pan or deep fat fryer. It is ready when a small piece of bread turns brown in about 25 seconds.
Carefully lower the chicken pieces into the hot oil. You will probably need to do this in batches.
When the exterior of the chicken pieces is nice and brown, remove from the hot oil and place on paper towels to soak up the excess oil.
Heat your oven to 200c (400f) or build an indirect fire in your barbecue.
Place the chicken pieces on a baking sheet or on the grill and cook until the meat is good and hot.
Sprinkle with salt and pepper to taste and serve immediately.
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The chicken used in this recipe was sent to me to try from Farmer’s Choice. I love their service and meat products. The free range chicken worked perfectly with this Indian fried chicken!
Hi, just a question about the recipe as it is not very clear from the instructions. Do you marinade the chicken along with the flour and egg coating, or just the spice paste? Also, do you coat the chicken in the flour/egg mixture just before frying? I’m sorry to bother you with this, but the recipe doesn’t specify this and I was unsure about the steps.
Monday 28th of December 2020
Just marinade the chicken in the spice paste. Yes, coat the chicken in the flour/egg mixture just before frying.
Monday 18th of June 2012
Oops Edit, Copy, Print worked the fourth time I tried - fingers must be too tired! I subscribe to your blog.
Monday 18th of June 2012
Am I missing the print button somewhere? I can't seem to find it - and I tried to edit, copy, print - but I can't do that either without getting a ton of extra printing (side bar etc)....I love the sound and look of this recipe but I don't want to kill a tree and I don't want to write it all down...thank you.
Friday 15th of June 2012
Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I'm featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It's a pleasure following your creations…