Awadhi Spiced Fried Chicken

Ingredients

In this Awadhi adaptation of Crispy Fried Chicken, we incorporate the distinct flavors and spices of Awadhi cuisine. The marinade includes traditional Awadhi spices like cardamom, cinnamon, and cloves, which add a unique aromatic touch to the dish. Additionally, the batter is made with chickpea flour and rice flour, giving it a lighter and crispier texture compared to the original recipe. We alse have the original recipe for Crispy Fried Chicken, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 1 cup (120g) chickpea flour (besan) 1 cup (120g) chickpea flour (besan)
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• A pinch of saffron strands A pinch of saffron strands
• Vegetable oil, for deep frying Vegetable oil, for deep frying
• Mint chutney and lemon wedges, for serving Mint chutney and lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine yogurt, ginger-garlic paste, ground cardamom, ground cinnamon, ground cloves, turmeric powder, red chili powder, and salt. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Allow the chicken to marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. 3.
   In a separate bowl, combine chickpea flour, rice flour, saffron strands, and a pinch of salt. Mix well.
4. 4.
   Heat vegetable oil in a deep pan or kadai over medium heat.
5. 5.
   Take each marinated chicken piece and coat it thoroughly in the chickpea flour batter.
6. 6.
   Carefully place the coated chicken pieces into the hot oil and fry until they turn golden brown and crispy. Ensure the chicken is cooked through.
7. 7.
   Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Awadhi Spiced Fried Chicken hot with mint chutney and lemon wedges.

Treat your ingredients with care...

• Chickpea flour (besan) — Ensure the besan is fresh and free from lumps for a smooth batter.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the batter for enhanced flavor and color.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of garam masala to the marinade.
• To achieve a crispier texture, double-coat the chicken by dipping it in the batter twice before frying.
• If you prefer a spicier version, increase the amount of red chili powder according to your taste.
• For a healthier alternative, you can also bake the marinated chicken in the oven at 200°C (400°F) for approximately 25-30 minutes, flipping halfway through.

Serving advice

Serve the Awadhi Spiced Fried Chicken as a main course dish accompanied by mint chutney and lemon wedges. It pairs well with fragrant basmati rice or Awadhi biryani for a complete meal.

Presentation advice

Arrange the golden-brown fried chicken pieces on a platter, garnish with fresh mint leaves, and serve with a side of mint chutney. The vibrant colors and enticing aroma will make it an appealing dish to serve.