Crispy Tandoori Chicken Bites Recipe

Indian cuisine · 319 calories

Crispy Tandoori Chicken Bites recipe

About this recipe

Crispy Tandoori Chicken Bites are a delightful Indian snack or appetizer that packs bold flavors and a satisfying crunch. Perfectly marinated in curd and a vibrant mix of tandoori spices like Kashmiri chili, turmeric, and cumin, these bite-sized chicken pieces are coated in a blend of rice flour and besan, then fried to golden perfection. The result is a snack that's crispy on the outside and juicy on the inside. With 32g of protein per serving, it’s not just tasty but also nourishing. Serve it hot with mint chutney or a squeeze of lemon for a zesty twist. Whether you’re hosting guests or simply craving a flavorful bite, this dish is sure to impress!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (500 g) Basic Besan
  • 400 g Curd
  • 250 ml Keya Lemon Juice
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli
  • 20 g Turmeric Powder
  • - Coriander Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil

Instructions

  1. 1. Cut the chicken thighs into bite-sized pieces and set aside in a bowl.
  2. 2. In a separate bowl, mix curd, lemon juice, garlic paste, ginger paste, and all the spice powders until smooth.
  3. 3. Add the chicken pieces to the marinade, ensuring each piece is coated, and let it rest for 20 minutes.
  4. 4. In another bowl, combine rice flour and besan to prepare the coating mixture.
  5. 5. Heat oil in a deep pan over medium heat until it reaches frying temperature.
  6. 6. Coat each marinated chicken piece in the flour mixture evenly, shaking off excess flour.
  7. 7. Gently lower the coated chicken pieces into the hot oil and fry in batches for 5-7 minutes.
  8. 8. Turn the chicken pieces occasionally to ensure even frying and golden-brown crispiness.
  9. 9. Remove the fried chicken bites using a slotted spoon and place them on paper towels to drain excess oil.
  10. 10. Serve hot with a squeeze of lemon and a side of mint chutney for added flavor.