Tandoori Murgh Pakora Batter Fried Chicken
Crispy, flavorful, and irresistibly spiced, Tandoori Murgh Pakora Batter Fried Chicken is a decadent fusion of classic Indian tandoori flavors and satisfying deep-fried comfort food. This recipe features tender, boneless chicken thighs marinated in a fragrant blend of yogurt, ginger-garlic paste, and bold spices like garam masala, cumin, and crushed fenugreek leaves, ensuring each bite is bursting with authentic taste. The chicken is dipped in a light, airy batter made from gram flour, cornstarch, and a hint of baking powder, then fried to golden perfection. Perfect as an appetizer or evening snack, this crispy fried delight pairs beautifully with tangy mint chutney or a simple ketchup dip. Easy to prepare and sure to wow your family and guests, it’s the ultimate crowd-pleaser for lovers of Indian cuisine and fried chicken alike.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, cut into bite-sized pieces)
- 120 ml Thick plain yogurt
- 2 tbsp Ginger-garlic paste
- 1 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1 tsp Dried fenugreek leaves (kasuri methi, crushed)
- 1 tbsp Lemon juice
- 1 cup Gram flour (besan)
- 0.25 cup Cornstarch
- 0.5 tsp Baking powder
- 1 large Egg
- 100 ml Water
- 1 tsp Salt
- 500 ml Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, dried fenugreek leaves, lemon juice, and 0.5 tsp salt.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
In another bowl, whisk together gram flour, cornstarch, baking powder, the remaining 0.5 tsp salt, and water to make a smooth batter. Then, beat in the egg to make the mixture slightly fluffy.
Remove the marinated chicken from the refrigerator. Dip each piece into the batter, ensuring it's well coated.
Heat vegetable oil in a deep pan or fryer over medium heat until it reaches 180°C (350°F).
Carefully drop a few pieces of battered chicken into the hot oil, making sure not to overcrowd the pan.
Fry the chicken for 6-8 minutes, or until golden brown and cooked through. Turn occasionally for even cooking.
Remove the fried chicken with a slotted spoon and drain excess oil on a paper towel. Repeat with the remaining chicken.
Serve the Tandoori Murgh Pakora Batter Fried Chicken hot with mint chutney or ketchup for dipping.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
