Cheesy Indian Spiced Popcorn Chicken
Cheesy Indian Spiced Popcorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
For the Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1/4 cup milk
For the Cheesy Drizzle
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, as needed for deep frying
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with plain yogurt, ginger-garlic paste, turmeric powder, 1 teaspoon red chili powder, garam masala, cumin powder, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours, to marinate.
⏱️ 5 min
- 2
Prepare your breading station. In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, black pepper, 1/2 teaspoon red chili powder, garlic powder, onion powder, and baking powder. In another shallow dish, whisk the eggs and 1/4 cup milk until well combined.
⏱️ 5 min
- 3
Working in batches, take a marinated chicken piece, dip it into the egg mixture, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to ensure it's fully coated. Place the breaded chicken pieces on a plate or baking sheet.
⏱️ 10 min
- 4
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove the cooked chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 6
While the chicken is frying, prepare the cheesy drizzle. In a small saucepan, melt the unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 1 cup milk until smooth and thickened.
⏱️ 3 min
- 7
Remove the saucepan from heat and stir in the shredded sharp cheddar cheese, cayenne pepper (if using), and 1/4 teaspoon salt until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, add a splash more milk.
⏱️ 2 min
- 8
Serve the hot Indian spiced popcorn chicken immediately, drizzled generously with the warm cheesy sauce and garnished with fresh chopped cilantro.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Indian Spiced Popcorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
For the Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1/4 cup milk
For the Cheesy Drizzle
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, as needed for deep frying
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with plain yogurt, ginger-garlic paste, turmeric powder, 1 teaspoon red chili powder, garam masala, cumin powder, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours, to marinate.
⏱️ 5 min - 2
Prepare your breading station. In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, black pepper, 1/2 teaspoon red chili powder, garlic powder, onion powder, and baking powder. In another shallow dish, whisk the eggs and 1/4 cup milk until well combined.
⏱️ 5 min - 3
Working in batches, take a marinated chicken piece, dip it into the egg mixture, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to ensure it's fully coated. Place the breaded chicken pieces on a plate or baking sheet.
⏱️ 10 min - 4
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove the cooked chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 6
While the chicken is frying, prepare the cheesy drizzle. In a small saucepan, melt the unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 1 cup milk until smooth and thickened.
⏱️ 3 min - 7
Remove the saucepan from heat and stir in the shredded sharp cheddar cheese, cayenne pepper (if using), and 1/4 teaspoon salt until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, add a splash more milk.
⏱️ 2 min - 8
Serve the hot Indian spiced popcorn chicken immediately, drizzled generously with the warm cheesy sauce and garnished with fresh chopped cilantro.