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Tali Murghi (Fried Chicken) and Regional Indian Cooking

27 June, 2017 by Tara 11 Comments

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Regional Indian Cooking: Simple and Healthy Ayurvedic Recipes, written by Ajoy Joshi and Alison Roberts, highlights the five main regions of India in 120 easy-to-follow dishes.

I am sharing a recipe for Tali Murghi (Fried Chicken) and other specialties found in the book include Phanthar Jhole (Bengali-Style Lamb with Coconut) from East India, Murgh Khubani (Chicken with Apricots) from North India, Nandu Kari Kozhambu (Crab Curry) from South India, Kanda Vada (Onion Pakoras) from West India, and Shahi Tukra (Bread and Butter Pudding) from Central India.

Disclosure: I received a copy of this book from Tuttle Publishing in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Tali Murghi (Fried Chicken) on a white plate with lemon.

Ajoy Joshi and Alison Roberts

Ajoy Joshi currently lives in Sydney, Australia as the chef and co-owner of Nilgiri’s Restaurant and Nilgiri’s @ Home with his wife, Meera Joshi. He began his career in Madras (Chennai), India at the Taj Group of Hotels. He is also the author of Indian Home Cooking. 

Alison Roberts is a food editor, writer, and recipe developer based in Sydney, Australia with her husband and two children. She is a regular contributor for many food magazines including Super Food Ideas.

Regional Indian Cooking

Cookbook cover- Regional Indian Cooking: Simple and Healthy Ayurvedic Recipes.

Joshi provides a brief overview in Regional Indian Cooking of the differences that can be found in the five regions, plus an introduction to Ayurveda- a holistic form of healing and its role in the balance of food. A chart is included with the best food choices based on certain body types and characteristics.

Chapters are divided according to region (North India, South India, East India, West India, and Central India), then arranged based on course (Starters, Main Dishes, Accompaniments, and Desserts). The recipes are also individually listed in the table of contents for easy reference.

For those new to South Asian cuisine, descriptions are given for the basic ingredients and spices along with foundation recipes to make masala for each of the different regions (Vari Masala, Coondapour Masala, Panch Phoron, Balchao Masala, Salan Masala).

The photography is provided by Steve Brown. Many of the recipes are accompanied by a full page photo of the finished dish. The name of each dish is listed in English and its original language. Measurements are provided in US Customary and Metric. Most of the recipes are followed by guides for menu planning with possible accompaniments to serve 4-8 people.

Tali Murghi (Fried Chicken)

Aerial view of Tali Murghi (Fried Chicken) on two white plates with lemon.

Tali Murghi, Fried Chicken, is a popular street food in New Delhi, particularly near Jama Masjid (one of the largest mosques in India). Joshi states that it is generally made with chicken on the bone, but this version uses the easier-to-eat chicken tenderloins.

The chicken pieces are coated in yogurt before tossing in a spiced breadcrumb mix and frying in oil until crisp and golden. They are served while still hot with lemon wedges and a tomato, onion, and cucumber relish.

Chili powder in Indian cooking refers to ground red chilies, not the American chili powder spice mix. American chili powder has additional seasonings, while Indian chili powder has only pure ground chilies. If you do not have Indian chili powder available, substitute with hot paprika or ground cayenne. Adjust the amount of chili powder to taste.

Looking for more fried chicken recipes?

Try my:

  • Mini Fried Chicken and Waffles
  • Mochiko Chicken (Hawaiian Fried Chicken)
  • Garlic Fried Chicken

Other Dishes

Kheema Pullao (Lamb Pulao), Gajjar Chi Koshumbiri (Carrot and Roast Peanut Relish), Malai Korma (Rich Tomatoes with Cashew Nuts), and Pyaaz-Ka-Raita (Onion Raita).

I also made Kheema Pullao (Lamb Pulao), Gajjar Chi Koshumbiri (Carrot and Roast Peanut Relish), Malai Korma (Rich Tomatoes with Cashew Nuts), and Pyaaz-Ka-Raita (Onion Raita).

Kheema Pullao, Lamb Pulao, comes from West India and this particular recipe is a Maharashtrian version. Ground lamb is cooked with the basmati rice and an aromatic combination of cinnamon, cardamom, cloves, garlic, ginger, coriander, turmeric, chili, and coconut. The yogurt adds a bit of creaminess and the meal is topped off with hard-boiled eggs, garam masala, mint, and cilantro.

I made the Gajjar Chi Koshumbiri (Carrot and Roast Peanut Relish, not photographed) as an accompaniment for the Kheema Pullao. It comes together easily with grated carrots mixed with yogurt, roasted peanuts, chili, and sugar. Oil tempered with asafetida and cumin is mixed in right before serving.

Malai Korma, Rich Tomatoes with Cashew Nuts, comes from Central India. This dish is perfect for summer with 3 pounds of ripe tomatoes simmered with spices and green chilies. It is finished with a generous pour of heavy cream, fresh cilantro, and roasted cashews.

Pyaaz-Ka-Raita (Onion Raita) also comes from Central India. Thinly sliced onions are mixed with yogurt, chili, cumin, lemon, and cilantro until combined. This creamy accompaniment paired well with the Malai Korma.

Side view of Tali Murghi (Fried Chicken) on two white plates with lemon.

Regional Indian Cooking is a great pick for those interested in a primer on the regional differences in Indian cuisine. Most of the recipes are explained simply with minimal to moderate ingredient lists. Average cooking time ranges from 30 minutes to a couple of hours of simmering. There is an assortment of starters, meats, poultry, seafood, vegetarian meals, and sweets, but no beverages.

Having a market with South Asian ingredients nearby will be helpful to locate items such as brown and green cardamom pods, saffron threads, tamarind concentrate, asafetida, rose water, semolina, fenugreek seeds, black mustard seeds, jaggery, curry leaves, and chickpea flour.

Tali Murghi (Fried Chicken) Recipe

Excerpt from Regional Indian Cooking

Tali Murghi (Indian Fried Chicken)
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5 from 5 votes

Tali Murghi (Fried Chicken)

A recipe for Tali Murghi (Fried Chicken) from the cookbook, Indian Regional Cooking. Chicken pieces are coated in yogurt before tossing in a spiced breadcrumb mix and frying until crisp and golden.
Course Appetizer
Cuisine Indian
Keyword asia, asian, chicken, India, Indian, poultry, tali murghi
Prep Time 20 minutes
Cook Time 5 minutes
0 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

  • 1 1/2 cups (6 ounces/180 grams) dried bread crumbs
  • 1/2 cup (2 1/2 ounces/75 grams) all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 teaspoon coriander seeds ground
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon Nilgiri’s Garam Masala
  • Vegetable oil for shallow frying
  • 1/2 cup (4 ounces/125 grams) plain whole-milk yogurt
  • 1 1/2 pounds (750 grams) chicken tenderloins cut in half lengthwise if large
  • Lemon wedges for serving

Instructions

  • In a large plastic bag, combine bread crumbs, flour, salt, chili powder, coriander, cumin, and garam masala. Toss well to combine.
  • Pour oil to a depth of about 4 inches (10 centimeters) in a deep, heavy saucepan and heat to 350˚F (180˚C) on a deep-frying thermometer.
  • Meanwhile, put yogurt in a bowl and whisk until smooth. Dip a few pieces of chicken into yogurt, shaking off excess. Add to bread-crumb mixture and toss to coat. Place on a plate and repeat with remaining chicken, yogurt, and bread-crumb mixture.
  • Carefully add a few coated chicken pieces to hot oil. Cook, turning occasionally, until golden brown, 4-5 minutes. Using tongs or a slotted spoon, transfer to a plate lined with kitchen paper.
  • Serve hot with lemon wedges and a tomato, onion, and cucumber relish.
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Filed Under: Asian, Chicken, Meat

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Reader Interactions

Comments

  1. Helen @ Fuss Free Flavours

    27 June, 2017 at 7:46 am

    I love regional Indian recipe books; you can clearly see the variations of different parts of the country. So many delicious foods. Your fried chicken is perfect, so tasty and perfect for a summer supper.

    Reply
  2. Shashi at Savory Spin

    27 June, 2017 at 8:31 am

    I’m so glad to have stumbled by to see this review of “Regional Indian Cooking: Simple and Healthy Ayurvedic Recipes” by Ajoy Joshi and Alison Roberts! This would be such an informative addition to my cookbook collection – thanks for the review and recipe!

    Reply
  3. Monica | Nourish & Fete

    27 June, 2017 at 8:35 am

    Wow, this looks delicious! Indian food is one cuisine that my husband and I adore but I have never ventured into cooking myself. I’m in awe of how many things you tried and how well it seems like they all turned out!

    Reply
  4. Edyta/Innocent Delight

    27 June, 2017 at 8:48 am

    Very interesting. I’d love to have this cookbook. Thanks for sharing the chicken recipe. Definitely on my list to try!

    Reply
  5. Beth @ Binky's Culinary Carnival

    27 June, 2017 at 10:27 am

    Sounds like a great cookbook! The chicken and photographs are just wonderful!

    Reply
  6. Sarah Newman

    27 June, 2017 at 11:51 am

    I’ve been obsessing over Indian food recently – sounds great!

    Reply
  7. Janessa

    15 June, 2022 at 11:22 am

    5 stars
    This Tali Murghi looks so delicious! I love crispy chicken.

    Reply
  8. Kerri

    15 June, 2022 at 11:32 am

    5 stars
    This looks so good! Fried chicken is a staple where I’m from, but I am so excited to try this version!

    Reply
  9. Mirlene

    15 June, 2022 at 11:44 am

    5 stars
    Those fried chickens are indeed a must to try. I love the use of indian spices and I know my kids will love these for dinner.

    Reply
  10. Andrea

    15 June, 2022 at 12:11 pm

    5 stars
    This cookbook sounds very interesting. I’m new to Indian food so I will definitely look in to this book. Tali murghi looks and sounds like a chicken I would love. Can’t wait to try this recipe.

    Reply
  11. Jacq

    15 June, 2022 at 12:30 pm

    5 stars
    Oh will have to check out that Indian cookbook the recipes sound amazing!

    Reply

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