Authentic Indian Fried Chicken Recipe – Chaat Masala & Yogurt Marinade

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Fried Chicken Recipe – Chaat Masala & Yogurt Marinade

Hey everyone! If you think fried chicken is just a Western thing, let me tell you – you’re in for a treat. This Indian-spiced fried chicken is a family favorite, and honestly, it’s so good it disappears in minutes. I first made this for a Diwali gathering, and it was an instant hit! The tangy yogurt marinade, combined with the vibrant chaat masala, creates a flavor explosion you won’t forget. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average fried chicken. We’re taking classic comfort food and giving it a delicious Indian twist. The yogurt tenderizes the chicken beautifully, while the spices infuse it with incredible flavor. It’s crispy, juicy, and packed with aromatic goodness. Plus, it’s surprisingly easy to make – though a little patience with the marinating time is key!

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg chicken (about 2.2 lbs)
• 3 tbsp yogurt
• 1 tbsp vinegar
• 2 tsp ginger garlic paste
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder
• 0.75 tsp Kashmiri red chili powder
• 0.5 tsp garam masala powder
• 0.5 tsp cumin powder
• 1 tsp chaat masala powder
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Chaat Masala: This is the star! It’s a tangy, savory spice blend that adds a unique Indian flavor. You can find it at most Indian grocery stores, or online.
• Kashmiri Red Chili Powder: Don’t skip this one! It gives a beautiful red color and a mild heat. It’s different from regular chili powder, which can be too spicy.
• Yogurt Marinade: The yogurt isn’t just for flavor. It tenderizes the chicken, making it incredibly juicy. I prefer using full-fat yogurt for the best results, but low-fat will work in a pinch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, remove the chicken skin (if any) and give it a really good wash. Pat it completely dry with paper towels. This is important for getting that crispy texture. Make a few slits on the thicker parts of the chicken – this helps the marinade penetrate.
2. In a large bowl, whisk together the yogurt, vinegar, ginger-garlic paste, coriander powder, turmeric powder, red chili powder, Kashmiri red chili powder, garam masala powder, cumin powder, chaat masala, and salt.
3. Now, coat the chicken pieces really well with the marinade. Make sure every nook and cranny is covered! Cover the bowl and pop it in the fridge for at least 8 hours, but overnight is even better. Trust me, the longer it marinates, the more flavorful it will be.
4. Traditionally, this chicken is steamed for about 15 minutes before frying. This ensures it’s cooked through. Then, it’s deep-fried until golden brown and crispy. But, if you’re watching your health (like I often try to!), you can air-fry it at 200°C (392°F) for around 40 minutes, flipping halfway through, until it’s golden and cooked through.
5. Finally, generously sprinkle with extra chaat masala before serving. It adds that final burst of flavor!

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy chicken. Work in batches if needed.
• For extra crispy chicken, lightly dust the marinated chicken with cornstarch before frying or air frying.
• Make sure the oil is hot enough before adding the chicken. A good test is to drop a small piece of chicken into the oil – it should sizzle immediately.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or increase the amount of red chili powder. My brother loves it super hot, so I always make a spicier batch just for him!
• Air Fryer Adaptation: As mentioned, air frying is a great healthier option. You might need to adjust the cooking time depending on your air fryer model.
• Regional Marinade Variations: In some parts of India, people add a squeeze of lemon juice or a dash of mustard oil to the marinade.
• Festival Adaptations: This recipe is perfect for celebrations like Eid or Diwali. It’s always a crowd-pleaser!

Serving Suggestions

Serve this Indian fried chicken hot, hot, hot! It’s amazing with:

• Cumin raita (yogurt dip)
• Mint chutney
• A simple side salad
• Steamed rice or naan bread

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

FAQs

Let’s answer some common questions:

• What cut of chicken works best for this recipe? I prefer using bone-in, skinless chicken thighs or drumsticks. They stay juicy and flavorful. But you can also use boneless, skinless chicken breasts or thighs.
• Can I marinate the chicken for longer than 24 hours? Yes, you can! Just be aware that the longer it marinates, the more tender it will become. Don’t go beyond 48 hours, though.
• What is the difference between regular chili powder and Kashmiri chili powder? Kashmiri chili powder is milder in heat and has a vibrant red color. Regular chili powder can be much spicier and darker in color.
• Can I use lemon juice instead of vinegar? Yes, you can! Use the same amount (1 tbsp).
• What is the best way to achieve crispy chicken without deep frying? Air frying is your best bet! Make sure to lightly coat the chicken with cornstarch and don’t overcrowd the air fryer basket.