How to make Crunchy Indian Fried Chicken - Chicken legs marinated in a spicy marinade, dipped in buttermilk, rolled in spiced flour and deep fried and served with aioli sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken legs (चिकन टंगड़ी), Red chilli-garlic chutney (लाल मिर्च और लहसुन की चटनी)
Cuisine : Fusion
Course : Snacks and Starters
Crunchy Indian Fried Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Crunchy Indian Fried Chicken checkout Tangdi Kabab Microwave, Chicken Kalmi Kabab, Caramelized Pepper Chicken, Pulled Chicken Burger . You can also find more Snacks and Starters recipes like Crispy Veg Uttapam Pizza, Baked Onion Rings, Methi Gota, Salli par Eedu.
Prep Time : 2.30-3 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Crunchy Indian Fried Chicken Recipe
Chicken legs cut into two parts 4
Red chilli-garlic chutney 3 tablespoons
Ginger paste 1 tablespoon
Garlic paste 2 tablespoons
Salt to taste
Black salt (kala namak) to taste
Mustard oil 1 tablespoon
Refined flour (maida) 1 cup
Red chilli powder 1 teaspoon
Buttermilk 1 cup
Oil for deep-frying
For aioli
Egg white 1
Oil ¾ cup
Fresh mint leaves chopped 1 tablespoon
Salt to taste
Iceberg lettuce leaves as required
Mint chutney sprig for garnishing
Method
Step 1
Put 2 tablespoons red chili-garlic paste, ginger paste, 1 tablespoon garlic paste, salt, black salt and mustard oil in a bowl and mix. Add chicken, mix and refrigerate to marinate for 2-3 hours.
Step 2
2. To prepare sauce, put remaining garlic paste and egg white in a bowl and whisk with an electric beater. Add oil gradually and whisk till light and fluffy. Add mint leaves and salt and mix well. Transfer into another bowl.
Step 3
Take flour in another bowl. Add chili powder and salt and mix.
Step 4
Heat sufficient oil in a kadai.
Step 5
Coat each marinated chicken leg piece with flour mixture, dip in buttermilk and repeat the process twice. Place them on a plate.
Step 6
Deep-fry the chicken leg pieces in hot oil till golden and crisp. Drain on absorbent paper.
Step 7
Transfer sauce into a small serving bowl and place on one side of a serving platter. Put lettuce leaves on other side of the platter and place fried chicken leg pieces on top.
Step 8
Garnish the sauce with a fresh mint sprig and serve hot.
