Indian fried chicken
Deep fried chicken using an Indian spiced batter
- 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
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
Lightly crush the roasted spices in a pestle and mortor
In a mixing bowl, combine the crushed spices, powdered spice and salt with the flour
Whisk the eggs in a bowl and set aside
Cut the chicken breasts in to 1-2 inch cubes
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.
In a deep frying pan / wok, add the vegetable oil and place on full heat until the temperature reaches 375 F / 190 C
Add half of the chicken to the oil and deep fry for 5 to 10 minutes, occasionally turning each piece.
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.
Transfer the cooked chicken to a paper towel lined plate / tray and allow to drain. Repeat for the second batch.
Sprinkle over some garam masala and the chopped coriander and serve.