← All recipes
Fried Tandoori Chicken
1 hr
4 time(other): 24 hour marinating
Steps
- In a food processor, puree the garlic with the ginger, lemon juice, coriander, cumin, turmeric, cayenne, the 2 tablespoons of oil, 2 teaspoons of salt and 1 teaspoon of pepper until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat. Cover and refrigerate for 12 hours.
- How to Make a Roasting Rack
- Stir the yogurt into the marinade, re-cover the bowl and refrigerate for 12 more hours.
- Preheat the oven to 250° and line a rimmed baking sheet with parchment paper. In a shallow bowl, mix the chickpea flour with 1 teaspoon of salt. Remove the chicken from the marinade, letting the excess drip back into the bowl. Dredge the chicken in the flour, then transfer to the prepared baking sheet.
- In a large, heavy saucepan, heat 1 1/2 inches of oil to 325°. Set a rack over a rimmed baking sheet. Working in batches, fry the chicken until golden brown and an instant-read
- Sprinkle the chicken with chaat masala and transfer to a platter. Garnish with cilantro leaves and lime wedges; serve.
Originally published at Foodandwine.com. Reproduced for personal collection.
