Tandoori Spiced Popcorn Chicken
Tandoori Spiced Popcorn Chicken
Ingredients
For the Tandoori Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons tandoori masala
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon tandoori masala
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Cooling Mint Raita
- 1 cup plain yogurt
- 1/4 cup fresh mint leaves, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 teaspoon cumin powder, roasted
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon sugar, optional
- 1 green chili, finely minced, optional
- 1/4 cup cucumber, grated and squeezed dry, optional
Instructions
- 1
In a large bowl, combine the chicken pieces with plain Greek yogurt, ginger-garlic paste, lemon juice, 2 teaspoons tandoori masala, turmeric powder, cayenne pepper, and 1/2 teaspoon salt. Mix well until the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare the mint raita. In a medium bowl, whisk together the plain yogurt, chopped fresh mint leaves, chopped fresh cilantro, roasted cumin powder, 1/4 teaspoon salt, and optional sugar, minced green chili, and grated cucumber. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 3
Prepare the dredging station. In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon tandoori masala, 1/2 teaspoon salt, and black pepper.
⏱️ 5 min
- 4
Pour the vegetable oil into a deep pot or Dutch oven, filling it about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 5
Working in batches, remove chicken pieces from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 10 min
- 6
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and cooked through, turning occasionally. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min•🌡️ 350
- 7
Using a slotted spoon, remove the cooked popcorn chicken from the oil and transfer it to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.
⏱️ 5 min
- 8
Serve the Tandoori Spiced Popcorn Chicken immediately with the cooling mint raita for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Spiced Popcorn Chicken
Ingredients
For the Tandoori Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons tandoori masala
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon tandoori masala
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Cooling Mint Raita
- 1 cup plain yogurt
- 1/4 cup fresh mint leaves, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 teaspoon cumin powder, roasted
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon sugar, optional
- 1 green chili, finely minced, optional
- 1/4 cup cucumber, grated and squeezed dry, optional
Instructions
- 1
In a large bowl, combine the chicken pieces with plain Greek yogurt, ginger-garlic paste, lemon juice, 2 teaspoons tandoori masala, turmeric powder, cayenne pepper, and 1/2 teaspoon salt. Mix well until the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare the mint raita. In a medium bowl, whisk together the plain yogurt, chopped fresh mint leaves, chopped fresh cilantro, roasted cumin powder, 1/4 teaspoon salt, and optional sugar, minced green chili, and grated cucumber. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min - 3
Prepare the dredging station. In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon tandoori masala, 1/2 teaspoon salt, and black pepper.
⏱️ 5 min - 4
Pour the vegetable oil into a deep pot or Dutch oven, filling it about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 5
Working in batches, remove chicken pieces from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 10 min - 6
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and cooked through, turning occasionally. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min•🌡️ 350 - 7
Using a slotted spoon, remove the cooked popcorn chicken from the oil and transfer it to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.
⏱️ 5 min - 8
Serve the Tandoori Spiced Popcorn Chicken immediately with the cooling mint raita for dipping.