Tandoori Murgh Pakora Batter Fried Chicken Recipes

TANDOORI MURGH PAKORA (BATTER-FRIED CHICKEN)

Steps:

• Mix all the ingredients for the marinade.
• Add the chicken cubes.
• Mix well.
• Set aside for 2 hours.
• Mix all the ingredients for the batter in a bowl.
• Beat well.
• The batter should have a thick, but flowing consistency.
• Add the marinated chicken cubes to the batter.
• Keep aside for 30 minutes.
• Deep-fry the chicken in hot oil till crisp.
• Place the pakoras on a platter.
• Sprinkle with chaat masala and serve.

TANDOORI FRIED CHICKEN

Steps:

• Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.
• Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees.
• Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.
• Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers.

CHICKEN PAKORA

Steps:

• Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
• Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
• Heat up the oil in a karahi or wok to a medium heat
• Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
• Add a small amount of water if required to ensure the chicken is coated in a thick batter.
• Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
• Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
• Once golden brown and crisp remove from the oil and set on some kitchen paper