This Indian fried Chicken is finished off in the oven or – better yet – the barbecue
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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- 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.
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!