Here is an Indian Fried Chicken recipe that I got from a friend. You can adapt using boneless chicken…
12 chicken drumsticks
1 teaspoon(s) green chilly paste
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
1 tablespoon(s) clarified butter (ghee)
2 teaspoon(s) lemon juice
finely chopped fresh coriander and onion rings to garnish
Make incisions in the chicken drumsticks with a knife.
Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.
Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
Serve hot sprinkled with the lemon juice and garnished with coriander leaves.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same.
The amount of green and red chillies can be increased or decreased as desired.
1 tablespoon vegetable or olive oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida
1/2 teaspoon garam masala
475ml (16 fl oz) water
225g (8 oz) caster sugar
3 tablespoons tamarind paste
Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida and garam masala; cook and stir for about 2 minutes to release the flavours.
Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to the boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Let me know what you think?