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Chicken tandoori popcorn

A Simple List of Ingredients:

1. Small Boneless Chicken Pieces
2. Tandoori Masala Powder
3. Lemon Juice
4. An Egg
5. Red Chilli Powder
6. Ground Coriander
7. Ground Cumin
8. Salt
9. Plain Flour
10. Vegetable Oil

Bismillah, let’s begin!
Into a mixing bowl, place 1/2 kilo (1 pound) of Small Boneless Chicken Pieces. They should all be roughly the same size so that they can cook at the same time.
Next, add 2 tablespoons of Tandoori Masala Powder. This is a wonderful blend of spices which is usually used in Indian cooking, especially to make Tandoori Chicken.

Then, add 1 Egg.
1 tablespoon Lemon Juice
1/2 teaspoon Red Chilli Powder, or to taste
1 teaspoon Ground Coriander and 1 teaspoon Ground Cumin

1/2 teaspoon Salt, or to taste

Mix well. You may marinade these for a few hours or cook straight away.

I made mine straight away since I had to get these to an Iftaar being held at my cousins’ house – gosh, I miss Ramadan ūüôĀ
To fry, take about 8 ounces (226 grams) of Plain Flour. You can season it, if you want.

Fill a large saucepan with about an inch of Vegetable Oil, and heat, ready to fry.
Dip the chicken pieces in and coat them in the plain flour, and then place into the hot oil. Don’t overcrowd the pan – fry a few at a time.

Fry on a medium heat for a few minutes until golden brown and cooked all the way through. Place onto paper towels to soak up the excess oil.
Pile them up high and serve straight away! Serve with chilli sauce, ketchup, garlic sauce – whatever floats your boat! Check out my sauces archive for more ideas!


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