Tandoori Fried Chicken Strips

Ingredients:

For the Chicken Marinade:

• 1 pound chicken breast (cut into strips)
• Salt, to taste
• 1 cup plain yogurt
• 3 cloves garlic, minced
• 1 tablespoon ginger paste
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground chili powder (adjust to taste)
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil

For Coating and Frying:

• 1 cup all-purpose flour
• 1 cup breadcrumbs (panko or regular)
• 1 teaspoon baking powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Vegetable oil for frying

Instructions:

1. Marinate the Chicken Strips:
   • Season the chicken strips with salt.
2. Prepare the Chicken Marinade:
   • In a bowl, combine the plain yogurt, minced garlic, ginger paste, ground coriander, ground cumin, smoked paprika, ground turmeric, garam masala, ground chili powder, lemon juice, and vegetable oil. Mix well to create the marinade.
3. Marinate the Chicken Strips:
   • Coat the chicken strips thoroughly with the marinade. Place them in a container or resealable plastic bag and refrigerate for at least 4 hours or overnight for the flavors to develop.
4. Prepare for Frying:
   • In a shallow dish or bowl, mix together the all-purpose flour, breadcrumbs, baking powder, smoked paprika, ground cumin, and garam masala to create the coating mixture.
5. Coat and Fry the Chicken Strips:
   • Remove the marinated chicken strips from the refrigerator and let them come to room temperature for about 30 minutes.
   • Heat vegetable oil in a frying pan or skillet to 350°F (175°C).
6. Dredge the Chicken Strips:
   • Dredge each marinated chicken strip in the flour and breadcrumb mixture, ensuring they are evenly coated. Shake off any excess coating.
7. Fry the Chicken Strips:
   • Carefully place the coated chicken strips into the hot oil, a few at a time, without overcrowding the pan. Fry the chicken strips for about 3-4 minutes per side or until they turn golden brown and are cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C). Fry the strips in batches if necessary. Once cooked, transfer to a wire rack or paper towels to drain excess oil.
8. Serve the Tandoori Fried Chicken Strips:
   • Serve the crispy Tandoori Chicken Strips hot with your favorite dipping sauce or alongside naan bread, rice, or a fresh salad.

These Tandoori Fried Chicken Strips offer a crispy exterior and the delicious flavors of tandoori spices. Adjust the spice levels according to your preference for a mild or spicier taste. Enjoy!