The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find. If a jar has been sitting in your cabinet for more than six months, it’s probably time to re-up. Trust us, it’ll make all the difference in the world. This recipe is from Chintan Pandya, executive chef of Adda in New York.
Recipe information
Yield
4–6 servings
Ingredients
Marinade
1
4
¼
¾
¼
1
2½
1
2
Frying and Assembly
3
1
2½
1½
2¼
1¼
Special Equipment
Preparation
Marinade
Step 1
Blend ginger, garlic, vinegar, and ¼ cup water in a blender on high speed until very smooth. Transfer purée to a large bowl. Whisk in yogurt, chili powder, garam masala, salt, and turmeric until well combined.
Step 2
Add chicken to marinade and mix well to completely coat. Cover and chill at least 4 hours or (preferably) overnight.
Frying and Assembly
Step 3
Mix chili powder, chaat masala, amchur powder, and pepper with your hands in a small bowl to thoroughly combine. Set spice mixture aside.
Step 4
Pour oil into a large pot fitted with deep-fry thermometer to a depth of 3". Heat over medium until thermometer registers 375°.
Step 5
Whisk potato starch and flour in a large bowl. Using tongs and working in batches if needed, transfer chicken from marinade to flour dredge and toss well to coat. Fry chicken, turning occasionally, until lightly golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer chicken to a wire rack set in a rimmed baking sheet.
Step 6
Transfer fried chicken to a large bowl. Generously sprinkle reserved spice mixture over, tossing constantly, until well coated.
Step 7
Transfer to a platter and serve.
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Reviews (14)
Back to TopThis looks amazing, we are super excited to try this!
Moji Masala
New York, NY
2/8/2021
The best! I simply have never had better fried chicken and I consider myself a fried chicken connoisseur. Loved the spice, divine.
brushjl
solon, oh
1/23/2021
Amaze. Start to end. The marinade itself is so delicious and aromatic and spicy. I fried it without potato starch and it came out just fine. Will be making often
nyancat
India
6/20/2020
Substitution help: During a pandemic, you work with what you have, I hope this helps you too: Chaat Masala substitute: combine cumin, coriander finely crushed with sandwich bag and rolling pin. Ajwain, I used zaatar, Hing I used onion powder, amchur I used Lemon pepper which gave me the salt and black pepper I also needed. Kashmiri substitute: 3 parts paprika 1 part cayenne but we like it spicy so we did half and half. Of course, you taste everything as you go. It all tastes like a taquitos chips. My husband loved it.
STEFHANNAR
Chicago
4/16/2020
Made this the other night and it was delicious! One comment though, if you fry in smaller batches (about 3-4 pieces at a time) then the amount of dredge is completely excessive as I ended up throwing out at leave 3-4 cups of it.
Anonymous
Durham, NC
3/29/2020
Ohh, we love ADDA and Chicken Masala ( and Fried Chicken, of course). Super excited to make this super delicious recipe this weekend!
Moji Masala
New York, NY
3/12/2020
This recipe had BOMB flavor! I actually used bone-in chicken, which just makes the cooking time a bit longer, but I found this recipe easier than expected to execute. I was able to find the spices at my local Indian grocery store, and I was surprised the Kashmiri chili powder I used did taste pretty spicy on it's own, so I backed off a bit from what the recipe recommended, however when these were finished, they were the perfect level of spice for me personally. The amchur and yogurt gives a nice tang to balance out the flavors. I don't think this recipe is suitable for baking (to the below poster) because the batter is far too thick for it to crisp up in the oven.
Anonymous
Clevealnd, Ohio
3/3/2020