Best 3 Spicy Yogurt Fried Chicken South Indian Recipes

Tantalize your taste buds with a culinary journey to Southern India, where flavors dance on your palate like vibrant fireworks. Embark on a delightful expedition into the realm of Spicy Yogurt Fried Chicken, a dish that weaves together a symphony of spices, yogurt's cooling embrace, and the crispy crunch of perfectly fried chicken. This tantalizing dish is a testament to the culinary artistry of Southern India, where every bite is a celebration of bold flavors and aromatic delights.

This comprehensive guide unveils the secrets behind this irresistible dish, offering a collection of meticulously crafted recipes that cater to diverse preferences and skill levels. Dive into the vibrant realm of spices with our traditional recipe, where fiery chilies, fragrant coriander, and earthy cumin blend harmoniously to create a captivating marinade for chicken pieces. Indulge in a healthier variation that utilizes air frying, achieving a guilt-free indulgence without compromising on taste.

Here are our top 3 tried and tested recipes!

SPICY YOGURT FRIED CHICKEN (SOUTH INDIAN)

Spicy Yogurt Fried Chicken (South Indian) image

This is one of my favourite south Indian Spicy Yogurt Fried Chicken handed over by my grandma." One of finger lickin good dish that would suit for all ocassions. Notes Start frying coated chicken immediately or else it will turn sticky.

Provided by Genga Elser @genga1968

Categories Rice Sides

Number Of Ingredients 5

Ingredients

10 slice(s) chicken parts (wings and drumsticks)
1 tablespoon(s) chilli powder
3 tablespoon(s) yogurt
2 teaspoon(s) garlic powder
1/2 teaspoon(s) salt

Steps:

Marinted chicked with chilli powder, garlic powder, Yogurt, Pin of salt, keep for one 1 hour in the refrigerator.
In bowl no 1 take 2 cups of plain flower mixed with pinch of salt. In bowl no 1 take 2 cups of plain flower mixed with pinch of salt. In Bowl no 2 put 3 eggs add 1/4 cup water mix together put aside.
Take the marinatd chicken dip in bowl no 1 (flour Bowl) , next dip in Bowl no 2 ( egg bowl) then go back dip in Flour bowl again. Repeat this method again ( twice 2 Coating)
Preheat frying skilled or frying pan with good amount of Oil at 375 degree F, Start frying chicken immediately or else it will turn sticky Fry Chicken 8 to 10 mins till gold brown. Serve them with your favourite sauce. Enjoy...

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Bhatti da Murgh (Indian Grilled Chicken With Whole Spices) image

Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

6 whole, bone-in chicken legs (drumsticks with thighs attached, about 4 1/2 pounds)
2 tablespoons finely grated garlic (about 6 large cloves)
2 tablespoons finely grated fresh ginger
1 tablespoon white vinegar
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons garam masala
2 teaspoons fine sea salt
1/2 cup plain whole milk yogurt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground clove
1/2 teaspoon ground mace
1/2 teaspoon ground anise or fennel seeds
1/2 teaspoon ground black cardamom (optional)
1/2 teaspoon ground green cardamom
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 1/2 teaspoons red-pepper flakes
3 to 4 tablespoons melted salted butter, as needed for basting
Lime wedges, for serving

Steps:

Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

SPICY YOGURT CHICKEN

Spicy yogurt chicken image

Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron

Provided by Good Food team

Categories Main course

Time 30m

Number Of Ingredients 6

Ingredients

8 skinless chicken drumsticks
142ml pot natural yogurt
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric

Steps:

With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium

Tips:

For the best flavor, use fresh, high-quality yogurt. Greek yogurt or whole milk yogurt are good options.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Serve the fried chicken with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

This Spicy Yogurt Fried Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The yogurt marinade tenderizes the chicken and gives it a tangy flavor, while the spices add a bit of heat. The chicken is then coated in crispy breadcrumbs and fried until golden brown. Serve it with your favorite dipping sauce and enjoy!