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recipe

Tandoori Fried Chicken

  • Preparation Time: 60 mins
  • Serves: 4
  • Cooking Time: 20 mins
  • Ready Time: 80 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

4 Chicken thighs, cut into 3-4 strips
1 1/2 cups Milk
2 Tbsp White vinegar
1 tsp Whatevz Mum salt, ground
1/3 jar Tandoori paste
1 1/2 cups Flour
1 tsp Whatevz Mum salt, ground
1 1/2 tbsp Curry powder
2 litres Canola or Rice Bran oil for deep frying

In a bowl, whisk together the milk, vinegar, Tandoori paste and salt.
Add the cut up chicken and pop in the fridge for minimum one hour or overnight.

Heat the oil in a large, deep pot. You want the oil to be hot enough (you’ll see it moving in the pan) that when you put the chicken in it gives a big sizzle but you don’t want it too hot that it burns the coating before it’s cooked through. The inside temp of the chicken needs to be 74℃.

On a large plate or wide bowl, mix together the flour, salt and curry powder.
Remove the chicken one piece at a time from the milk mix and dredge it through the flour, back into the milk and again through the flour.
Repeat until all chicken has been double coated.

I normally start putting the chicken in the oil once I have 4 pieces ready then wait to coat the next batch until the first batch is cooked.
Set up a wire cooling rack over a lined baking tray and place your cooked chicken on there while you cook the rest.

Once the chicken is coated, add about 4 pieces of the chicken into the hot oil. You don’t want to crowd the pan or it will bring down the temperature and it won’t crisp up. Once cooked remove from the pan and pop on your wire rack.
Sprinkle with some ground Whatevz Mum salt
Once all the chicken is cooked you’re ready to plate up how you wish.

Serve in roti breads, with tomato Kasundi, some greek yoghurt with some lime juice mixed through, chopped cabbage, chilli and spring onion.
It’d also be amazing on a brioche burger bun with the same fillings, or with some coconut lime rice and salad.

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