Tandoori Fried Chicken (aka TFC)

A favourite Old Delhi-style street food of ours - which never fails to hit the spot. Easy to make, cost-of-living-busting, and quite the uplifting and flavour-packed alternative to some other finger-licking-good fare we could mention. Whether you oil fry or air fry - your Tandoori Tuesdays will never be the same. Please see the required ingredients in both Steps 1 and 2 in order to make this dish. 

Category: Recipes for Mrs Balbir Singh's Spice Blends

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Step 1:  marinate the chicken

Add the following to a bowl, mixing well to fully coat all the chicken wings.

• 1 Kg Chicken Wings (or Chicken Drums, Drummies or Drumettes)
• 4 tsp Mrs Balbir Singh’s Tandoori Rub*
• 2 tbsp Natural Yoghurt
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Fresh Lemon Juice
• 2 tsp Salt
• 1 tsp Ghee (or Preferred Oil)

Step 2:  dredge

In a separate bowl, add the following and mix well:-

• 1 Cup (120g) Plain Flour
• 1 tsp Mrs Balbir Singh’s Tandoori Rub
• 1/4 tsp Mrs Balbir Singh’s Original Garam Masala*
• 1 tsp Salt

Coat all the chicken well with the seasoned flour mixture

*spice blend measurements above are using level measuring spoons

Step 3: fry

Fry the chicken in hot oil until golden brown, then remove on onto kitchen paper to absorb any excess oil.

*PLEASE DO NOT LEAVE YOUR CHICKEN WINGS UNATTENDED WHEN FRYING* 

Airfryer Method: Preheat the airfryer to 200 C for 6 minutes. When the timer goes off, open the basket and place enough chicken pieces to form a single layer - try not to overcrowd the basket. Close airfryer and let it cook for 6 minutes. Open and turn the chicken pieces. If you wish you can place a small piece of live coal to which a few drops of ghee or butter have been added. When it gets all smoky, close the basket and continue to cook for another 6 minutes.

Alternatively, you can, of course, cook this over an indoor or outdoor bbq grill.