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.
Step 4: garnish & serve
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)