TFC - Tandoori Fried Chicken

Photo: WhatKatyAteNext

An Indian take on Fried Chicken, in a Tandoori infused batter - Finger Lickin' Good!

Yield: 2 servings
Community Recipe from


  • 2-3 Chicken thighs & legs skin on
  • 3-4 tablespoon(s) all purpose flour
  • 3-4 teaspoon(s) Tandoor Masala (powder)
  • 2 teaspoon(s) ginger & garlic paste
  • Good Glug of olive oil/wine/lemon juice
  • 2-3 cloves of garlic cut into fine slivers
  • chilli powder & flakes to taste
  • 1 teaspoon(s) sugar
  • orange food colouring (optional)
  • 1 teaspoon(s) salt
  • fizzy water - enough to make the batter


  1. Mix flour/spices/liquid ingredients & paste all together, add 1 tsp of sugar.

  2. Careully, keeping the skin attached to the meat, peel back & make small slits for the garlic slivers, push firmly into the meat.

  3. Take the marinade & rub onto the meat (really into the slits to permeate)

  4. Carefully pull the skin back over & dip into remaining marinade, leave to infuse

  5. Heat a deep fry pan of oil to a medium hot temperature

  6. sift 3-4 tbsp of plain flour (maida) add 1 tsp of salt, a sprinkle of chilli powder & tandoor powder & (optional) food colour, mix a small amount of fizzy water and lightly beat to a batter consistency

  7. Dip chicken pieces, shake off excess & carefully dip into oil with tongs, fry until tandoor is a rich colour & batter is starting to crisp

  8. remove, drain on a wire rack, pat off excess oil & place in a medium oven until juices run clear inside (check the deepest part of flesh by the bone)

  9. serve, eat & finger lick at regular intervals.

  10. We ate it with garlic fries & fresh corn salsa sides
November 2011

This recipe is a personal recipe added by WhatKatyAteNext and has not been tested or endorsed by MyRecipes.

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