CRISPY TANDOORI FRIED CHICKEN W/ CUMIN & GARLIC AIOLI

INGREDIENTS

Chicken Marinade

• Chicken - 5 lbs (I used 6 leg pieces, 4 thigh pieces, 4 wingettes & 4 drumettes)
• Salt - 1 tbsp
• Red Chili Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Red Crushed Pepper - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 2 tbsp
• Paprika - 1 tbsp
• Lime - 1
• Garlic - 2 whole bulbs
• Ginger - 6 inch piece
• Fresh Green Chilies - 10
• Red Food Color - 1 tbsp
• Yogurt - 1 cup

Buttermilk Batter

• Egg - 1
• Buttermilk - 2 cups
• Flour - 1 cup
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Salt - 1 tbsp

Flour Batter

• Flour - 3 cups
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Crushed Black Pepper - 1 tbsp
• Salt - 1 tbsp

Cumin Garlic Aioli

• Mayonnaise - 1 heaping cup
• Garlic - 2 cloves
• Cilantro - ½ cup
• Paprika - 1 tsp
• Dijon Mustard - ½ tsp
• Roasted Cumin Powder - 1 tsp
• Juice of Half Lime
• Pinch of salt if needed

INSTRUCTIONS

Crispy Tandoori Fried Chicken

1. In a food chopper, add garlic, ginger, fresh green chilies and chop. When chopped finely, add food color and yogurt and pulse again to make it into a think red paste.
2. In a bowl add all the marination ingredients to the chicken, including the yogurt paste made in the choppera, and let it sit in the fridge overnight (We did it for 48 hours and it was divine!)
3. Prepare a dip and coat station. In one bowl whisk together all the ingredients of buttermilk batter and set aside.
4. In a ziploc, add all ingredients of flour batter and shake to mix.
5. Heat the oil up at 310 degrees in a deep pot. (We recommend the use of a deep fry thermometer)
6. Fry the chicken until golden brown and crisp. For dark meat it takes about 15 minutes and for wings it takes about 8 minutes.

Cumin Garlic Aioli

1. Add garlic to food processor and roughly chop.
2. Add rest of the ingredients and puree in a thick sauce.

NOTES

Make your own cumin and coriander powder. Roast them in a pan until fragrant. When cooled down, grind them up into powder.

Tip: Feel free to omit the batter and just grill the chicken- it will be equally delicious!