Tandoori Marinated Fried Chicken

Ingredients:

For the Tandoori Marinade:

• 4-6 chicken pieces (thighs, drumsticks, breasts)
• Salt, to taste
• 1 cup plain yogurt
• 3 cloves garlic, minced
• 1 tablespoon ginger paste
• 2 tablespoons tandoori masala powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional, for extra color)
• 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 tandoori masala powder
• Vegetable oil for frying

Instructions:

1. Marinate the Chicken:
   • Season the chicken pieces with salt.
2. Prepare the Chicken Marinade:
   • In a bowl, combine the plain yogurt, minced garlic, ginger paste, tandoori masala powder, ground coriander, ground cumin, smoked paprika (if using), ground turmeric, garam masala, ground chili powder, lemon juice, and vegetable oil. Mix well to create the marinade.
3. Marinate the Chicken Pieces:
   • Coat the chicken pieces thoroughly with the tandoori 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, and tandoori masala powder to create the coating mixture.
5. Coat and Fry the Chicken:
   • Remove the marinated chicken pieces 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 Pieces:
   • Dredge each marinated chicken piece in the flour and breadcrumb mixture, ensuring they are evenly coated. Shake off any excess coating.
7. Fry the Chicken:
   • Carefully place the coated chicken pieces into the hot oil, a few at a time, without overcrowding the pan. Fry the chicken for about 12-15 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 pieces in batches if necessary. Once cooked, transfer to a wire rack or paper towels to drain excess oil.
8. Serve the Tandoori Marinated Fried Chicken:
   • Serve the crispy Tandoori Marinated Fried Chicken hot with your favorite dipping sauce, alongside naan bread, rice, or a fresh salad.

This Tandoori Marinated Fried Chicken offers the classic tandoori flavors with a crispy exterior, making it a delightful main dish. Adjust the spice levels according to your taste preferences. Enjoy your flavorful fried chicken!