Punjabi fried chicken and waffles
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This crunchy, tender, spicy fried chicken is delicious served with waffles.
For this recipe you will need a waffle maker.
Ingredients
For the chicken
- 1.5kg/3lb 5oz chicken thighs, skin on and bone in
- 100g/3½oz strained yoghurt
- 300ml/10fl oz buttermilk
- 20g/¾oz fresh root ginger, peeled and finely chopped
- 3 fresh green chillies, chopped
- 2 tbsp harissa
- 200g/7oz plain flour
- 2 tsp salt
- 1 tbsp deghi mirch (Kashmiri chilli powder)
- 1 tsp hot chilli powder
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground coriander
- 1 tsp cumin seeds, roasted then ground
- sunflower oil, for deep-frying
- chaat masala, to serve
- chopped fresh coriander, to serve
For the waffles
- 2 small red onions, finely chopped
- 30g/1oz fresh coriander, very finely chopped
- ½ tsp red chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
- 200g/7oz gram flour
- 1 tbsp vegetable oil
- 1 tsp fruit salt, such as ENO
- spray oil, for waffle maker
For the tamarind glaze
- 150g/5½oz tamarind sauce
- 100g/3½oz muscovado sugar
- 200g/7oz maple syrup
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 3 green cardamom pods
- very large knob fresh root ginger, roughly chopped with skin left on
- 3 fresh green chillies, roughly chopped
- 300ml/10fl oz apple juice
Method
To make the fried chicken, put the chicken in a large bowl or shallow dish and pour over the yoghurt, buttermilk, ginger, green chillies and harissa. Toss the chicken in the buttermilk mixture, cover with cling film and marinate overnight in the fridge.
When ready to cook, put the plain flour in a large shallow dish. Add the salt, chilli powders, black pepper, garlic powder, onion powder, ground cumin and ground coriander and mix thoroughly. Preheat the oven to 180C/160C Fan/Gas 4.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Take a piece of chicken with some tongs and shake lightly to remove any excess buttermilk. Drop into the flour mixture. Turn until well coated, then remove with the tongs and put on a plate. Repeat with the rest of the chicken.
When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time and cook for 2–3 minutes on each side, or until brown and crisp. Allow the oil to return to the right temperature between batches to help ensure the chicken is light and crisp. Drain on kitchen paper.
Carefully transfer the chicken to a baking tray and bake in the oven for 15–20 minutes or until cooked through.
To make the waffles, place the onion and coriander in a bowl. Add the chilli powder, cumin, coriander and salt to the bowl and mix well. Mix in the gram flour and oil and then add just enough water to form a batter that is pourable but still thick. Add the fruit salt and mix well.
Heat a waffle maker and spray with oil. Pour in the batter and cook the waffles for about 10 minutes, or until cooked through, depending on the waffle maker.
To make the glaze, put all of the ingredients in a medium saucepan, bring to the boil and simmer for 15 minutes. Strain and keep warm.
To serve, pile the fried chicken on top of the waffles and drizzle over the tamarind glaze. Dust with the chaat masala and coriander and serve.
