foodie with a passion for Indian cuisine

Indian fried chicken

Indian fried chicken



Indian fried chicken

Deep fried chicken using an Indian spiced batter

Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1.5 cups Plain flour
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground black pepper
  • 2 tsp Kashmiri chilli powder
  • 2 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp tumeric
  • 1 tsp salt
  • 2 eggs
  • 1 litre vegetable oil
  • 4 pieces chicken breast approx. 400-500g
  • 1 tbsp chopped coriander


  1. Heat the coriander, cumin and fennel seeds over a medium heat in a small frying pan for a few minutes until they begin to smell aromatic, be careful not to burn

  2. Lightly crush the roasted spices in a pestle and mortor

  3. In a  mixing bowl, combine the crushed spices, powdered spice and salt with the flour

  4. Whisk the eggs in a bowl and set aside

  5. Cut the chicken breasts in to 1-2 inch cubes

  6. Take each piece of chicken, dip in the egg mixture and roll in the flour mixture - ensuring the piece is well coated, and place on a plate.  Repeat until all pieces are coated.

  7. In a deep frying pan / wok, add the vegetable oil and place on full heat until the temperature reaches 375 F / 190 C

  8. Add half of the chicken to the oil and deep fry for 5 to 10 minutes, occasionally turning each piece.  

  9. If you have a meat thermometer (i.e. a Thermapen), the internal temperature of cooked chicken should be 175 F / 75 C.  The juices of the chicken should run clear and the meat should be white inside.

  10. Transfer the cooked chicken to a paper towel lined plate / tray and allow to drain.  Repeat for the second batch.

  11. Sprinkle over some garam masala and the chopped coriander and serve.

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