Bengali-style Lemongrass Fried Chicken

Ingredients

In this Bengali adaptation of the Thai dish Kai thot takhrai, we incorporate traditional Bengali spices and flavors to create a unique fusion. The original Thai recipe uses a combination of Thai spices and herbs, while our Bengali version adds a touch of tanginess and warmth with the use of lemongrass and Bengali spices. This adaptation aims to bring together the best of both cuisines, resulting in a tantalizing flavor experience. We alse have the original recipe for Kai thot takhrai, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 2 stalks of lemongrass, finely chopped 2 stalks of lemongrass, finely chopped
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the chicken pieces, lemongrass, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and marinate for at least 1 hour.
2. 2.
   Heat vegetable oil in a deep pan or wok for frying.
3. 3.
   Dip each marinated chicken piece into the oil and fry until golden brown and crispy.
4. 4.
   Remove the fried chicken from the oil and place it on a paper towel to drain excess oil.
5. 5.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Ginger and Garlic Paste — For a smoother paste, use a mortar and pestle or a food processor to grind the ginger and garlic into a fine paste.

Tips & Tricks

• For an extra kick of heat, add a pinch of Bengali red chili powder to the marinade.
• Serve the Bengali-style Lemongrass Fried Chicken with a side of mint chutney for a refreshing contrast.
• If you prefer a healthier alternative, you can bake the marinated chicken in the oven instead of deep-frying it.
• Experiment with different cuts of chicken, such as drumsticks or boneless thighs, for variation in texture and flavor.
• To make the dish more aromatic, add a few curry leaves to the marinade.

Serving advice

Serve the Bengali-style Lemongrass Fried Chicken as a main course dish with steamed rice or Bengali pulao. Accompany it with a side of cucumber raita or a fresh green salad for a balanced meal.

Presentation advice

Arrange the crispy fried chicken pieces on a platter and garnish with fresh coriander leaves. Serve it with a wedge of lemon on the side for an extra burst of tanginess. The vibrant colors and enticing aroma of the dish will make it an appealing centerpiece for any meal.