Chicken Koliwada

Instructions

1. 1

   Marinate the Chicken

   • In a large mixing bowl, combine the chicken pieces, ginger-garlic paste, lemon juice, Kashmiri red chilli powder, turmeric powder, garam masala, and 1 teaspoon of salt.
   • Mix thoroughly to ensure each piece of chicken is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
2. 2

   Prepare the Batter and Coat

   • In a separate bowl, whisk together the besan, rice flour, ajwain, the remaining 0.5 teaspoon of salt, and the optional red food colour.
   • Gradually add about 1/4 cup of water while whisking continuously to form a thick, smooth batter with a consistency similar to pancake batter. It should be thick enough to coat the back of a spoon without being runny.
   • Add the marinated chicken pieces to the batter and toss gently until each piece is fully and evenly coated.
3. 3

   Deep Fry the Chicken

   • Heat the vegetable oil in a heavy-bottomed kadai or deep pan over medium-high heat until it reaches a temperature of 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
   • Carefully slide the coated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
   • Fry for 5-7 minutes, turning occasionally, until the chicken is a deep golden-red color, crispy on the outside, and cooked through. The internal temperature should reach 165°F (74°C).
   • For extra crispiness, you can double-fry: fry for 3-4 minutes, remove, and then fry again for 2-3 minutes just before serving.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack to allow excess oil to drain away. This keeps the coating crispy.
   • While the chicken is still hot, sprinkle generously with chaat masala.
   • Serve immediately with mint-coriander chutney, sliced onions, and lemon wedges for an authentic street-food experience.