My first taste of this chicken was during one of my rides toward the Karnataka border. By a stroke of luck, I found myself at the right place at the right time: a roadside dhaba situated at the intersection of three states—Karnataka, Maharashtra, and Goa. I quickly realized that this location would offer a melange of cuisines, so I decided to sample the food.
In my previous blogs, I’ve shared various unique and rustic recipes that have been traditionally cooked for generations, as well as some tedious ones that I’ve simplified and added my creative touch to. For a long-distance biker like me, nothing is more comforting than savoring a crispy, crunchy fried chicken that can be prepared in minutes and is absolutely delicious.
Knowing I had another six hours of riding ahead to reach my destination, fried chicken seemed like the perfect fit for the rally. One bite of this heavenly chicken transported me to a world of my own; I savoured each bite slowly, relishing the taste, flavour, depth, and aroma of such a culinary masterpiece. I must have appeared quite silly to my fellow riders as I enjoyed it so much.
The rustic taste of the fried chicken brought back memories of my days working in an Indian kitchen, where I used to dish out recipes from the tandoor. Once I returned from my ride, I immediately recreated the recipe, and voila—I was once again indulging in this delightful dish in the comfort of my home.
Ingredients :
Chicken ( boneless ) – 400 gm
Kashmiri red chillies – 10 pcs
Sankeshwari chillies – 8 pcs
Pepper – 5 gm
Mustard seeds – a pinch
Garlic – few flakes ( for paste and frying )
Cinnamon – 1 pc
Garlic – ½ pod
Onions – 60 gm
Salt – to taste
Oil – to fry
Curry leaves – 1 sprig
All-purpose flour & Cornstarch – for batter
Baking powder – 1 tbsp
Method :
1 ) Clean and wash chicken.
2 ) In a large bowl, make a batter of flour, cornstarch and baking powder mixing cold water and whisk till smooth.
3 ) Grind together chillies, pepper, cinnamon, garlic, onions and salt.
4 ) Mix the above ingredients in the batter and set aside.
5 ) Pat the chicken pieces dry.
4 ) Heat oil. Dip the chicken pieces in batter and deep fry. Check whether the chicken is cooked. Set them aside.
5 ) In a separate Pan, heat 2 tbsp oil and stir-fry mustard seeds, curry leaves and chopped garlic.
6 ) Add the fried chicken. Toss the chicken for a few minutes. Remove from flame and serve hot with a spicy kachumber salad and mint chutney if required.
