Crispy Chicken Recipe – Garam Masala & Soya Glazed Fried Chicken

Last Updated on 2 months by Neha Deshmukh

Crispy Chicken Recipe – Garam Masala & Soya Glazed Fried Chicken

Hey everyone! If you’re anything like me, you love a good crispy fried chicken. But sometimes, you want something a little different, a little more… flavourful. This Garam Masala & Soya Glazed Fried Chicken is exactly that! It’s a recipe I stumbled upon while experimenting with Indian spices, and it quickly became a family favourite. Seriously, it disappears in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average fried chicken. The combination of garam masala and soya sauce creates a unique umami-rich flavour that’s seriously addictive. It’s surprisingly easy to make, even on a weeknight, and the crispy coating is just chef’s kiss. Plus, who doesn’t love a little spice in their life?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 gms Boneless chicken (cut in small pieces)
• 0.5-1 tbsp Ginger garlic paste
• 0.75 tbsp Soya sauce
• 0.75 tbsp Tomato sauce
• 2 tsp Chili powder
• 1 tsp Garam masala
• Salt to taste
• 0.5 tbsp Plain flour
• Sunflower oil as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chicken Selection & Preparation

I prefer using boneless, skinless chicken thighs for this recipe. They stay incredibly juicy even when fried. But chicken breast works too, just be careful not to overcook it! Cutting the chicken into roughly 1-inch pieces ensures they cook evenly and get beautifully crispy.

The Role of Garam Masala

Garam masala is a blend of warming spices – typically cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. It’s the heart and soul of many Indian dishes, and it adds a lovely depth of flavour to the chicken. You can find it pre-made in most supermarkets, or even make your own if you’re feeling ambitious!

Soya Sauce Varieties & Their Impact

I usually use regular soya sauce, but you can experiment with dark soya sauce for a richer colour and slightly sweeter flavour. Low-sodium soya sauce is a good option if you’re watching your salt intake.

Sunflower Oil vs. Other Frying Oils

Sunflower oil has a high smoke point, making it perfect for deep frying. It also has a neutral flavour, so it won’t overpower the spices. You could also use vegetable oil or peanut oil, but avoid olive oil as it has a lower smoke point.

Step-By-Step Instructions

Alright, let’s get down to business!

First, in a bowl, marinate the chicken pieces with ginger-garlic paste, soya sauce, tomato sauce, chili powder, garam masala, and salt. Give it a good mix, ensuring all the chicken is coated. Then, pop it in the fridge for at least 15 minutes – this lets the flavours really meld together.

Next, heat up sunflower oil in a pan over medium heat. Add the marinated chicken and cook it covered until it’s tender and cooked through. Don’t add any extra water; the marinade will create enough moisture.

Once the chicken is cooked, let it cool slightly. This is important! Sprinkle the plain flour over the chicken and coat it evenly.

Now for the fun part! Heat more sunflower oil in a separate pan (or use the same one, after removing any burnt bits). Carefully deep fry the coated chicken until it’s golden brown and wonderfully crispy.

Finally, drain the excess oil on paper towels and serve immediately with your favourite dipping sauce. I’m a huge fan of chili garlic sauce with this!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature and ensure even cooking.
• For extra crispy chicken, double coat it in flour.
• Make sure the oil is hot enough before adding the chicken. If it’s not, the chicken will absorb too much oil and become soggy.

Variations

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

Spice Level Adjustment

If you’re not a fan of heat, reduce the amount of chili powder. Or, if you like it really spicy, add a pinch of cayenne pepper! My friend, Priya, always adds a chopped green chili to the marinade for an extra kick.

Air Fryer Adaptation

Want to skip the deep frying? You can absolutely air fry this chicken! Preheat your air fryer to 200°C (390°F). Lightly spray the coated chicken with oil and air fry for 12-15 minutes, flipping halfway through.

Gluten-Free Option

Simply substitute the plain flour with a gluten-free all-purpose flour blend.

Festival/Party Adaptation (e.g., Game Day Snack)

Cut the chicken into even smaller bite-sized pieces for perfect party snacks! Serve with a variety of dips – ranch, blue cheese, or even a cooling mint chutney.

Serving Suggestions

This crispy chicken is amazing on its own, but it’s even better with some sides! I love serving it with:

• Steamed rice
• A fresh salad
• Garlic naan bread
• French fries (because, why not?)

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

What cut of chicken is best for this recipe?
Chicken thighs are my go-to for maximum juiciness, but breasts work well too!

Can I marinate the chicken for longer than 15 minutes?
Absolutely! You can marinate it for up to 24 hours for even more flavour.

What can I substitute for sunflower oil?
Vegetable or peanut oil are good alternatives.

How do I achieve extra crispy chicken?
Double coating in flour and ensuring the oil is hot enough are key!

Can this recipe be made ahead of time?
You can marinate the chicken and coat it in flour ahead of time. Just fry it when you’re ready to serve.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!