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.
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.