Crispy Besan Fried Chicken
Today I am sharing a yummy 😋😋Appetizer, prepared with Chicken. Those who love to eat Chicken , this is a lip-smacking scrumptious dish 😍.It can be served as an appetizer or with zeera rice,puloa or plain rice and dal😊
Here Chicken is marinated with masalas and boiled upto 75% to 80%,then mixed in a thin batter of curds, besan and aromatic spices, sprinkled with sesame seeds and deep fried.
I had eaten this dish at a road side eatery near Hyderabad, it was so yummylicious, it tickled my taste buds so much, I tried to prepare it at home and it came out perfectly 😊.
Chicken coated with cornflour or maida is not my family's favorite but this dish has become a favorite of my family, I am sharing it with you all.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Equipment
- Bowl
- Tope
- Slotted spoon
- Plate
- Kadhai
Ingredients
- 500 gms Chicken both bone & boneless
- 1 tbsp Ginger garlic paste
- 1/4th cup Sesame seeds
- 3 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/4th tsp Zeera powder
- 1 tsp Garam masala
- 1/4th tsp Chat masala
- 2 tsp Salt (or as per taste)
- 1/4th cup Chickpea/ Besan flour
- 1/2 cup Curds thick
- Oil to deep fry
Instructions
- 1. Marinate the chicken Wash chicken, make slits, apply 1½ teaspoon of red chili powder, 1 teaspoon of salt (or as per your taste) and allow to rest for 10 minutes.
- 2. Add water in a tope/ bogona, enough to immerse the chicken, and when it is hot, add marinated chicken and cook upto 75% ,it should be soft enough to break with finger ,if not cook for few more minutes.
- 3. Now Remove chicken pieces from water, and keep it on a slotted plate or mesh strainer .
- 4. Now, prepare the batter , in a bowl add 1/4th cup curd, 1 tablespoon ginger garlic paste, 1 teaspoon chili powder,1 teaspoon corriander powder, 1/4th teaspoon zeera powder, 1 teaspoon garam masala, 1/4th teaspoon chat masala, 1 teaspoon salt ,1/4th cup besan and mix thoroughly, to get a smooth consistency ,if the batter is thick add little more curd and mix ,check salt and chili powder and add if necessary. The batter should neither be thick as pakora batter, nor watery. It should be semi thick, so that chicken can be coated with a thin layer of the batter.
- 5. Mix the boiled chicken in the batter and allow to rest for 10 minutes.
- 6. Heat oil in a kadhai ,reduce to medium flame/ heat, take a chicken piece, sprinkle sesame seeds on the chicken and put it in kadhai and fry until you get golden color.
- 7. Remove on a slotted plate.
- 8. Crispy besan fried chicken is ready.
Notes
Read the notes/ tips, before cooking.
1.. step-1 make slits in chicken and marinate with salt and chili powder, so that the inner part of the chicken will not be bland in taste when you bite
2 ...Step--2 when you cook it to 75% or until soft enough to break with finger, before frying, this makes it soft, not chewy or hard
3...Step--4 thickness of the batter is very important.
It should not be thick, like pakora batter, because we are not preparing pakoras,
Should not be watery, you cannot coat the chicken with the batter. Batter should be of semi thick consistency.
1.. step-1 make slits in chicken and marinate with salt and chili powder, so that the inner part of the chicken will not be bland in taste when you bite
2 ...Step--2 when you cook it to 75% or until soft enough to break with finger, before frying, this makes it soft, not chewy or hard
3...Step--4 thickness of the batter is very important.
It should not be thick, like pakora batter, because we are not preparing pakoras,
Should not be watery, you cannot coat the chicken with the batter. Batter should be of semi thick consistency.
- If batter remains after all the chicken pieces are fried, , keep it in refregirator and use the next day,or same day, to prepare,crispy besan fried onion rings or cauliflower 😀
- For onion rings, cut onion into rings, dip in batter and fry
- For cauliflower, cut it into small florets, blanch, and strain, then dip in batter and fry