Tandoori Crispy Chicken

Ingredients:

For the Chicken Marinade:

• 4-6 chicken pieces (thighs, drumsticks, breasts)
• 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 preferred spice level)
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil

For Coating and Frying:

• 1 cup all-purpose flour
• 1 cup cornstarch or rice flour (for extra crispiness)
• 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:
   • Make cuts on the chicken pieces and season them 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:
   • Coat the chicken pieces thoroughly with the marinade. Place them in a container or resealable plastic bag and refrigerate for at least 4 hours or overnight to marinate and absorb the flavors.
4. Prepare for Frying:
   • In a shallow dish or bowl, mix together the all-purpose flour, cornstarch or rice flour, baking powder, smoked paprika, ground cumin, and garam masala to create the coating mixture.
5. Coat 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 large skillet or pot for frying to 350°F (175°C).
   • Dredge each marinated chicken piece in the flour mixture, ensuring they are evenly coated. Shake off any excess coating.
6. 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 golden brown and cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C). Fry the chicken in batches if necessary. Once cooked, transfer to a wire rack or paper towels to drain excess oil.
7. Serve the Tandoori Crispy Chicken:
   • Serve the crispy Tandoori Chicken hot, garnished with chopped cilantro or fresh coriander leaves. Accompany it with naan bread, rice, or your favorite dipping sauce.

This Tandoori Crispy Chicken recipe delivers a crispy exterior infused with the rich flavors of tandoori spices, perfect for a delightful meal or snack. Adjust the spices according to your taste preferences.