Masala Fried Chicken Recipes

Steps:

• To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
• Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.

Steps:

• Coat chicken pieces in pepper, turmeric, and 1 teaspoon salt.
• Crush or grind serranos, garlic and ginger together, slight chunky but well combined.
• Heat oil on medium flame.
• Place chicken pieces a few at a time in oil.
• Fry through until pieces are golden and cooked through, covering pan occasionally so that they get evenly cooked.
• Repeat until all chicken pieces are fried. Take out and drain on paper towels.
• In the same oil, fry onions until light brown, past translucent stage, about 4 minutes.
• If much oil remains, take out excess using a ladle.
• Let enough remain, about 1-2 tablespoons, to saute the remaining ingredients.
• Saute garlic, ginger, serrano mixture till soft and cooked (about 3 minutes).
• Add in tomatoes and cook through for an additional minute.
• Switch to medium-low flame and add in the fried chicken pieces.
• Mix in garam masala, black pepper, 1/2 teaspoon (or to taste) salt and cilantro.
• Combine well.
• Take off flame.
• Serve warm.

Steps:

• To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
• Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.

Steps:

• Mix sour cream, milk and 2 tsp. garam masala; spoon over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 2 hours to marinate, turning chicken after 1 hour. Remove chicken from marinade; discard marinade.
• Mix flour, cornstarch, salt and remaining garam masala in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece.
• Heat oil in large skillet to 350°F. Add half the chicken; cook 15 to 20 min. or until chicken is golden brown and done (165ºF). Drain on paper towels. Repeat with remaining chicken.