Spicy Chicken Recipe- Ginger Garlic & Mint Masala Fried Chicken

Last Updated on 4 months by Neha Deshmukh

Spicy Chicken Recipe: Ginger Garlic & Mint Masala Fried Chicken

Hey everyone! If you’re anything like me, you’re always on the lookout for a chicken recipe that packs a serious flavour punch. This Spicy Chicken with Ginger Garlic & Mint Masala is it. I first made this for a small get-together with friends, and it disappeared in minutes! It’s the perfect balance of spicy, tangy, and incredibly aromatic. Trust me, you’ll be making this again and again.

Why You’ll Love This Recipe

This isn’t just another fried chicken recipe. The marinade tenderizes the chicken beautifully, and the masala is bursting with fresh mint, warming garam masala, and a little something extra – soy sauce! It adds a lovely umami depth that you won’t find in traditional recipes. It’s relatively quick to make, perfect for a weeknight treat or a weekend party. Plus, it’s incredibly versatile – serve it as a starter, a side, or with a big bowl of rice.

Ingredients

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

• 300 grams boneless chicken strips or fillets
• ½ cup buttermilk (or yogurt/curd)
• 1 ½ tbsp corn flour
• To taste salt
• 1 tsp ginger garlic paste
• 1/8 tsp turmeric (haldi)
• ½ to 1 tsp red chili powder (adjust to your spice preference!)
• As needed oil (for frying)
• 1 tbsp oil
• 2 garlic cloves (chopped)
• 2 green chilies
• 1 sprig curry leaves
• Handful mint leaves (pudina)
• 1 tbsp soya sauce
• ½ tsp garam masala powder
• 3 tbsp thick yogurt (non-sour)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Buttermilk/Curd: Don’t skip this! The lactic acid in buttermilk (or yogurt) tenderizes the chicken like magic. If you don’t have buttermilk, plain yogurt works beautifully – just whisk it with a little water to get a similar consistency.
• Spice Blend: The combination of turmeric, red chili powder, and garam masala is classic Indian flavour. Feel free to adjust the red chili powder to control the heat.
• Soy Sauce Secret: This is my little twist! Soy sauce adds a wonderful umami flavour that complements the spices perfectly. It might sound unusual, but trust me, it works!
• Yogurt: Using thick, non-sour yogurt is key for the final coating. It creates a creamy, flavourful sauce that clings to the chicken.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and cut your chicken into roughly 2.5-inch strips. Place them in a bowl and pour over the ½ cup of buttermilk. Add a pinch of salt. Let this sit for at least 20 minutes – or even up to 2-4 hours if you’re planning to bake or pan-fry the chicken. The longer it marinates, the more tender it will be!
2. Drain the buttermilk from the chicken. Now, add the 1 tsp ginger garlic paste, 1/8 tsp turmeric, 1 ½ tbsp corn flour, and ½ to 1 tsp red chili powder. Give it a good mix, ensuring all the chicken is coated. Marinate for another 10 minutes.
3. Heat up your oil for frying. It should be medium-hot – not smoking, but hot enough to cook the chicken through. Carefully fry the chicken in batches until it’s lightly golden. Alternatively, you can bake it at 180°C (350°F) for about 8 minutes per side. Drain the fried chicken on paper towels to remove any excess oil.
4. Now for the masala! Heat 1 tbsp oil in a pan. Add the chopped garlic, green chilies, and curry leaves. Fry until they become fragrant and slightly crispy – this usually takes just a minute or two.
5. Add a handful of mint leaves, ½ tsp garam masala powder, and another sprinkle of red chili powder (if you like it extra spicy!). Sauté for about a minute, until the mint leaves wilt.
6. Remove the pan from the heat. This is important! Stir in the 3 tbsp whisked yogurt and 1 tbsp soy sauce. Cook on low heat, stirring constantly, until the sauce thickens slightly.
7. Finally, toss the fried chicken in the yogurt-spice mixture until it’s evenly coated. Serve immediately while it’s hot and crispy!

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Fry in batches to ensure it cooks evenly and stays crispy.
• For extra flavour, you can add a squeeze of lemon juice to the masala sauce.
• If the sauce becomes too thick, add a splash of water to thin it out.

Variations

• Vegan Adaptation: My friend Priya loves a plant-based version! Simply swap the chicken for plant-based chicken strips and use plant-based yogurt. It’s just as delicious!
• Gluten-Free Adaptation: Make sure your soy sauce is gluten-free. Tamari is a great gluten-free alternative.
• Spice Level Adjustment: If you’re sensitive to spice, start with ½ tsp of red chili powder and add more to taste. My family prefers it really spicy, so I usually go for the full 1 tsp!
• Festival Adaptations: This is a fantastic dish to serve during celebrations like Diwali or Eid. It’s always a crowd-pleaser.

Serving Suggestions

This spicy chicken is incredibly versatile. Here are a few ideas:

• Serve it as a starter with a side of mint chutney.
• Enjoy it as a main course with a bowl of fluffy basmati rice.
• Wrap it in warm roti or naan for a delicious and satisfying meal.
• It’s also amazing as part of a larger Indian spread with dal, raita, and other sides.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness.

FAQs

(1) Can I bake the chicken instead of frying it?

Absolutely! Baking is a healthier option. Preheat your oven to 180°C (350°F) and bake the marinated chicken for about 8 minutes per side, or until cooked through.

(2) What type of yogurt is best for this recipe?

Thick, non-sour yogurt is ideal. Greek yogurt works well too, but you might need to add a little water to thin it out.

(3) Can I marinate the chicken overnight for a more intense flavor?

Yes, definitely! Marinating the chicken overnight will result in a more tender and flavourful dish.

(4) What is garam masala, and can I make my own?

Garam masala is a blend of ground spices common in Indian cuisine. You can find it pre-made in most supermarkets, or you can make your own for a truly authentic flavour.

(5) Can I adjust the amount of soy sauce without affecting the taste?

You can, but the soy sauce adds a unique umami flavour that really elevates the dish. If you reduce it too much, you might lose some of that depth.

(6) What side dishes pair well with this spicy chicken?

Rice, dal, raita, naan, roti, and a fresh salad are all excellent choices!