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Tali Murghi (Indian Fried Chicken)

Tali Murghi (Fried Chicken)

A recipe for Tali Murghi (Fried Chicken) from the cookbook, Indian Regional Cooking.
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


  • 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


  • 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 cm) in a deep, heavy saucepan and heat to 350 degrees 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.