Pan Fried Chicken Breasts With Indian Yogurt Marinade Recipes

INDIAN CHICKEN MARINADE (EASY & AUTHENTIC)

Steps:

• Start with clean and skinned chicken. Remove any loose skin. Wash the chicken and pat dry with paper towels.
• To make the marinade, combine the yogurt, grated ginger, minced garlic, lime juice, gram flour (besan), salt, and all of the dry spices (Kashmiri red chilli powder, turmeric, garam masala, coriander powder and dried fenugreek leaves) in a large mixing bowl. Mix the contents well.
• Toss the chicken pieces in this marinade and combine well to ensure the chicken pieces are uniformly coated with the marinade.
• Cover the bowl and place it in the refrigerator. Let the wings marinade for at least 30 minutes or up to 8 hours or overnight for a deeper flavor.
• Grill in the oven or air fryer. Or add to a curry or biryani to be cooked. Enjoy!

INDIAN YOGURT MARINADE

Steps:

• Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder).
• Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.
• Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.

INDIAN FRIED CHICKEN

Steps:

• Whisk together the chili powder, paprika, coriander, cumin, turmeric, garam masala, black pepper and 2 tablespoons salt in a large bowl. Stir in the yogurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yogurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.
• When ready to cook, heat a large, heavy pot filled with 2 inches of oil to 350 degrees F. Set a wire rack over a rimmed baking sheet.
• Meanwhile, whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and dredge each piece in the flour mixture until completely coated.
• Working in batches to avoid crowding the pan, fry the chicken in the oil until golden and cooked through, 4 to 5 minutes, adjusting the heat to keep the temperature of the oil between 325 and 350 degrees F. Transfer the chicken to the rack with tongs to drain.
• Place the chicken on a platter, sprinkle with salt if desired, and garnish with lemon wedges and cilantro. Serve hot with Cilantro-Yogurt Chutney.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed. Makes 1 cup.