Rajasthani Spicy Fried Chicken

Ingredients

While the original Pica Pollo from the Dominican Republic is typically seasoned with Latin American spices and flavors, this Rajasthani adaptation incorporates the distinct spices and techniques of Rajasthani cuisine. The use of yogurt as a marinade and gram flour as a coating adds a unique twist to the dish, resulting in a delightful combination of flavors and textures. We alse have the original recipe for Pica pollo, 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 cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well to form a smooth marinade.
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, mix gram flour with a pinch of salt and enough water to form a thick batter.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Dip each marinated chicken piece into the gram flour batter, ensuring it is coated evenly.
6. 6.
   Carefully place the coated chicken pieces into the hot oil and fry until they turn golden brown and crispy. Flip the chicken pieces occasionally to ensure even frying.
7. 7.
   Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to absorb any excess oil.
8. 8.
   Serve the Rajasthani Spicy Fried Chicken hot with mint chutney or a side of pickles.

Treat your ingredients with care...

• Yogurt — Use thick yogurt for a better marinade consistency.
• Gram flour — Ensure the batter is thick enough to coat the chicken pieces evenly. Adjust the water quantity accordingly.

Tips & Tricks

• For an extra kick of spice, add a pinch of Rajasthani red chili powder to the gram flour batter.
• Marinating the chicken overnight enhances the flavors and tenderness.
• Adjust the amount of red chili powder according to your spice preference.
• Serve the Rajasthani Spicy Fried Chicken with a squeeze of lemon for a tangy twist.
• To make the dish healthier, you can bake the marinated chicken instead of deep-frying it.

Serving advice

Serve the Rajasthani Spicy Fried Chicken as a main course dish accompanied by steamed rice, roti (Indian bread), or naan. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the golden-fried chicken pieces on a platter, garnished with lemon wedges and a sprinkle of chaat masala. Serve with vibrant green mint chutney on the side for a visually appealing presentation.