Old Delhi Style Fried Chicken

Serves 1
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Directions

  1. 1Cut chicken thighs into big pieces.
  2. 2Cut chicken thighs into big pieces.
  3. 3Cut chicken thighs into big pieces.
  4. 4In a mixing bowl, add gram flour, plain flour, and corn flour.
  5. 5In a mixing bowl, add gram flour, plain flour, and corn flour.
  6. 6In a mixing bowl, add gram flour, plain flour, and corn flour.
  7. 7Add turmeric powder, garam masala powder, chaat masala powder, cumin powder, carom seeds, and red chili powder (or yellow chili powder if available).
  8. 8Add turmeric powder, garam masala powder, chaat masala powder, cumin powder, carom seeds, and red chili powder (or yellow chili powder if available).
  9. 9Add turmeric powder, garam masala powder, chaat masala powder, cumin powder, carom seeds, and red chili powder (or yellow chili powder if available).
  10. 10Add black salt, white salt, and cracked black peppercorns.
  11. 11Add black salt, white salt, and cracked black peppercorns.
  12. 12Add black salt, white salt, and cracked black peppercorns.
  13. 13Add white vinegar and water step by step to make a thick but pliable batter.
  14. 14Add white vinegar and water step by step to make a thick but pliable batter.
  15. 15Add white vinegar and water step by step to make a thick but pliable batter.
  16. 16Add the batter to the chicken and coat the chicken well.
  17. 17Add the batter to the chicken and coat the chicken well.
  18. 18Add the batter to the chicken and coat the chicken well.
  19. 19Leave the chicken on a room temperature for about half an hour.
  20. 20Leave the chicken on a room temperature for about half an hour.
  21. 21Leave the chicken on a room temperature for about half an hour.
  22. 22Deep fry the chicken at 150°C for about 5 to 6 minutes until about 90% cooked.
  23. 23Deep fry the chicken at 150°C for about 5 to 6 minutes until about 90% cooked.
  24. 24Deep fry the chicken at 150°C for about 5 to 6 minutes until about 90% cooked.
  25. 25Take the chicken out and drain it well.
  26. 26Take the chicken out and drain it well.
  27. 27Take the chicken out and drain it well.
  28. 28Cut the chicken into half pieces.
  29. 29Cut the chicken into half pieces.
  30. 30Cut the chicken into half pieces.
  31. 31Put the chicken back into the pan and fry it for about a couple of minutes for the second fry.
  32. 32Put the chicken back into the pan and fry it for about a couple of minutes for the second fry.
  33. 33Put the chicken back into the pan and fry it for about a couple of minutes for the second fry.
  34. 34Once fully cooked, drain the chicken.
  35. 35Once fully cooked, drain the chicken.
  36. 36Once fully cooked, drain the chicken.
  37. 37Sprinkle with loads of chaat masala.
  38. 38Sprinkle with loads of chaat masala.
  39. 39Sprinkle with loads of chaat masala.

Ingredients

  • chicken thighs
  • chicken thighs
  • chicken thighs
  • gram flour
  • gram flour
  • gram flour
  • plain flour
  • plain flour
  • plain flour
  • corn flour
  • corn flour
  • corn flour
  • turmeric powder
  • turmeric powder
  • turmeric powder
  • garam masala powder
  • garam masala powder
  • garam masala powder
  • chaat masala powder
  • chaat masala powder
  • chaat masala powder
  • cumin powder
  • cumin powder
  • cumin powder
  • carom seeds
  • carom seeds
  • carom seeds
  • red chili powder
  • red chili powder
  • red chili powder
  • black salt
  • black salt
  • black salt
  • white salt
  • white salt
  • white salt
  • cracked black peppercorns
  • cracked black peppercorns
  • cracked black peppercorns
  • white vinegar
  • white vinegar
  • white vinegar
  • water
  • water
  • water
  • chaat masala
  • chaat masala
  • chaat masala

Equipment

mixing bowlpan

Tips

  • You want to add water step by step when making the batter.
  • The batter shouldn't be too thick or too thin.
  • Leave the coated chicken on a room temperature for about half an hour.
  • Do not overcrowd the pan when deep frying.
  • The temperature for the first fry should be around 150°C.
  • Make sure the chicken is not too hot to handle before cutting, but don't let it go too cold.
  • Double frying adds a lot of flavor and makes the crust crispy.