• PREP: 20M
  • COOK: 60M
  • SERVINGS: 4
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    INGREDIENTS

Tandoori marinate:
  • 3 tbsp vegetable oil
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp cayenne pepper
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 4 minced garlic cloves
  • 2 tbsp minced fresh ginger
  • 1 teaspoon salt
  • 500g (1.1lb) chicken wings
  • oil for deep frying
  • 100g (3.5oz) chickpea flour
  • 1 1/2 tsp salt
  • 1/2 cup water
indian_tandoori_marinade-01 shop-01

    PREPARATION

Tandoori marinate:
  1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, for two minutes. Let cool completely. Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
  2. Then marinate chicken with tandoori marinate. Leave for 2 hours in the refrigerator
  3. Mix chickpea flour, salt and water to form a thick, flowing consistency.
  4. Add marinated chicken to the batter and keep aside for 30 minutes.
  5. Heat oil in deep frying pan and fry chicken wings until crispy and golden brown.
  6. Serve hot.

Print
Tandoori Fried Chicken

Tandoori Fried Chicken

Ingredients

  • Tandoori marinate:
  • 3 tbsp vegetable oil
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp cayenne pepper
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 4 minced garlic cloves
  • 2 tbsp minced fresh ginger
  • 1 teaspoon salt
  • 500g (1.1lb) chicken wings
  • oil for deep frying
  • 100g (3.5oz) chickpea flour
  • 1 1/2 tsp salt
  • 1/2 cup water
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