Popcorn Chicken is popular for its small size and crunchy texture resembling Popcorn. These bigger morsels are made extra special by dunking them in a Tandoori marinade first as well as adding some of that marinade to the batter. The result is a delicious twist on both Popcorn and Tandoori Chicken.
For marinade: | ||
Yogurt | 1 1/2 Cup (24 tbs) | |
Red kashmiri chili powder | 1 Teaspoon | |
Dried fenugreek | 1/2 Teaspoon (kasuri methi) | |
Turmeric powder | 1/2 Teaspoon | |
Ground pepper | 1/2 Teaspoon | |
Coriander powder | 1/2 Teaspoon | |
Cumin | 1/2 Teaspoon | |
Garam masala | 1/2 Teaspoon | |
Chaat masala | 1/2 Teaspoon | |
Black salt | 1 Teaspoon | |
Ginger garlic paste | 2 Teaspoon | |
Mustard oil | 1 Tablespoon | |
For batter: | ||
Regular all purpose flour | 1/2 Cup (8 tbs) | |
Cornstarch | 1/2 Cup (8 tbs) | |
Baking powder | 1/2 Teaspoon | |
Salt | 1 Pinch |
GETTING READY:
1. Cut the Chicken into small pieces.
2. Prepare the marinade and reserve about 4 tbsps.
3. Marinate the Chicken in the rest of the marinade.
MAKING:
4. Prepare the breading by mixing the reserved tandoori marinade in the dry ingredients one tbsp at a time until it resembles dry breadcrumbs.
5. Dip the marinated Chicken in this and deep fry in hot oil till crispy.
SERVING:
6. Serve and enjoy!