Crispy, crunchy Indian fried chicken marinated in a tangy tandoori-spiced yogurt mixture. This version is simple to make yet full of authentic flavor—perfect for a quick weeknight dinner or a weekend crowd-pleaser.
Happy FRYday! I’m writing late from the west coast, so this might read like a Saturday hello, but the sentiment is the same: fried chicken makes everything better. I wanted to drop a quick note before settling in to paint for the evening, and of course to share this recipe I’ve been loving.
Painting is one of those joyful but sometimes intimidating things — sitting in front of a blank canvas can feel overwhelming. I often stall by doing something easier: lighting a candle, scrolling through blogs, or soaking in a bath. But whenever I actually pick up the brush, I feel energized and happy. The same goes for cooking: starting is the hardest part, but once you do, the results are satisfying and tangible.
I decided I would paint tonight, but first I had to share this tandoori-marinated fried chicken. It’s one of those deceptively fast recipes: with a short active time, you can end up with juicy, bone-in chicken that’s deeply flavored and crisp on the outside. I usually cut up a whole chicken and marinate it in a yogurt-based tandoori spice mix for several hours. The yogurt helps tenderize the meat while delivering bright, spiced notes.
One important note: remove the chicken from the refrigerator at least 30 minutes before frying so it comes closer to room temperature. If the pieces are too cold when they hit the hot oil, the exterior can darken before the interior cooks through.
Family-approved: my husband, who is from India, loved this recipe. Serve it with a simple salad, raita, or spiced potatoes to round out the meal.
More Loved-The-Heck-Out-of Recipes
- Crazy Good Chicken Samosas
- Famous Butter Chicken Pizza
- Channa Masala (Chickpea Curry)
- Chicken Tikka
- Authentic Indian Curry Recipe Collection — Best Indian Dinner Ideas
Indian Fried Chicken (with Delicious Tandoori Marinade)
Ingredients
For the marinade:
- 1 ½ cups plain yogurt
- 4 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tsp kosher salt
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground black pepper
- ½ tsp cayenne (adjust to taste)
- ⅛ tsp ground cloves
- 1 whole chicken, cut into pieces (or about 2 lbs bone-in pieces). Halve large breasts so pieces are similar in size.
For the coating:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- Pinch of salt
Instructions
- In a shallow baking dish, whisk together the plain yogurt, minced garlic, lemon juice, kosher salt, paprika, cumin, coriander, black pepper, cayenne and ground cloves. Stir until smooth.
- Add the chicken pieces to the yogurt mixture and turn them to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- About 30 minutes before frying, remove the chicken from the refrigerator to bring it closer to room temperature. This step helps the chicken cook evenly and avoids over-browning on the outside.
- Meanwhile, combine the flour, baking powder and a pinch of salt in a large zip-top freezer bag or bowl and shake or whisk to mix.
- Heat oil in a deep fryer to 350°F (175°C), or fill a large heavy skillet or cast-iron pan to about ¾” depth with oil and heat until hot but not smoking. Line a baking sheet with paper towels and set a wire rack on top for draining.
- Remove one piece of chicken at a time from the marinade, letting excess drip off. Place the piece into the bag with the flour mixture, seal, and shake until evenly coated. Repeat with remaining pieces, working in batches so the oil temperature stays steady.
- Fry the chicken in batches, turning once, until golden brown and cooked through to an internal temperature of 165°F (74°C), about 8–12 minutes depending on piece size. Transfer cooked pieces to the wire rack in a single layer to drain.
- Serve the chicken hot with a squeeze of lemon, cooling raita, or spiced potatoes. To store, cool completely and refrigerate in an airtight container for up to 3 days. Re-crisp in a hot oven before serving.
Nutrition
Nutrition information is an estimate per serving: Calories 423 kcal | Carbohydrates 27 g | Protein 29 g | Fat 23 g | Saturated Fat 7 g | Sodium 1001 mg | Fiber 4 g.
Nutrition information is automatically calculated and should be used as an approximation only.