Tandoori Spiced Fried Chicken

Ingredients:

For the Chicken:

• 4-6 chicken pieces (thighs, drumsticks, breasts)
• Salt and pepper, to taste

For the Tandoori Marinade:

• 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
• Salt, to taste

For Coating and Frying:

• 1 cup all-purpose flour
• 1 cup breadcrumbs (panko or regular)
• Vegetable oil for frying

Instructions:

1. Marinate the Chicken:
   • Make a few shallow cuts in the chicken pieces to allow the marinade to penetrate.
   • Season the chicken with salt and pepper.
2. Prepare the Tandoori 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, vegetable oil, and salt. Mix well to create the marinade.
3. Marinate the Chicken:
   • Place the chicken pieces in a large resealable plastic bag or a bowl.
   • Pour the tandoori marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours or overnight for the flavors to develop.
4. Prepare for Frying:
   • In a shallow dish or bowl, combine the all-purpose flour and breadcrumbs.
5. Coat the Chicken:
   • Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes.
   • Remove the chicken pieces from the marinade, allowing any excess to drip off.
   • Dredge each piece of chicken in the flour and breadcrumb mixture, ensuring an even coating.
6. Fry the Chicken:
   • In a large skillet or Dutch oven, heat enough vegetable oil for frying to 350°F (175°C) over medium-high heat.
   • 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 to drain excess oil.
7. Serve the Tandoori Spiced Fried Chicken:
   • Serve the crispy Tandoori Spiced Fried Chicken hot, garnished with chopped cilantro and accompanied by naan bread, rice, or a side of yogurt-based dipping sauce.

This Tandoori Spiced Fried Chicken recipe offers a wonderful blend of Indian-inspired flavors and crispy texture, creating a delicious and aromatic dish. Adjust the chili powder quantity for the marinade according to your preferred level of spiciness.