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Tandoori Fried Chicken with Honey Garlic Aioli

Fried chicken with the Indian Tandoori flavours.
Servings: 3



    For the chicken marinade

    • 800 g skinless chicken cut into medium large pieces
    • 2 tsp red chilli power
    • 8 cloves garlic
    • 1 inch piece ginger
    • 3 tbsp yoghurt
    • 1/2 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp paprika
    • 1 tbsp lemon juice
    • salt to taste

    For the Buttermilk batter

    • 1/2 cup buttermilk
    • 1 egg
    • 1/4 cup all purpose flour
    • 1 tsp paprika
    • 1/2 tsp cumin
    • 1/4 tsp garlic powder
    • salt to taste

    For the flour mix

    • 2 cups all purpose flour
    • 1 tbsp paprika
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tbsp garlic powder
    • 1 tbsp black pepper powder
    • salt to taste

    For the honey and garlic aioli

    • 1/2 cup mayonnaise
    • 1 clove garlic
    • 1 tsp honey
    • 1/4 cup cilantro/ coriander leaves
    • 1/2 tsp paprika
    • 1 tsp lemon juice
    • 1/4 tsp mustard
    • salt if needed



    • For marination, grind all the ingredients listed under marination except chicken of course, till you get a smooth paste. Marinate the chicken with it for 24-48 hours.
    • Prepare a dip and coat station.
    • In a bowl just mix up all the ingredients for buttermilk batter.
    • In a ziplock bag add all the ingredients for the flour mix and shake the bag well till all ingredients are mixed.
    • First dip the chicken in the buttermilk batter and then put it in the flour mix bag. Shake around the bag so that all the flour mix gets evenly coated on the chicken. Shake off excess flour and deep fry the chicken till done (read notes).
    • Serve hot.

    To make the aioli

    • Chop the garlic in a food processor.
    • Add all the ingredients to it and puree till you get a thick sauce.


    * The longer you marinate the chicken, the ore tender the chicken will get and the cooking time will be reduced too. I marinated mine for 48 hours and it turned out juicy.
    * Be careful with the heat while frying. The heat shouldn’t be so high that the outer coating will turn dark brown without the the chicken being cooked fully. Similarly the heat shouldn’t be too low that the coating start coming out of the chicken. I kept my flame on medium high and fried for 5-8 minutes each side. The chicken should be cooked within 15 minutes.
    * Make sure not to overfill the pan with chicken. Just fry few number of pieces at a time without overcrowding the pan.