Crispy fried chicken lollipops coated in a vibrant, spicy green masala of mint, cilantro, and green chilies. A classic Hyderabadi appetizer that’s bursting with fresh, tangy flavors and perfect for any party.
Tangy, perfectly spiced Hyderabadi chicken lollipops – crispy and kid-approved, pure joy in every bite!
This hyderabadi dish is perfect for snack. With 403.81 calories and 21.1g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Cumin Powder
1 tsp Coriander Powder
0.5 tsp Black Pepper Powder
1.5 tsp Salt (adjust to taste)
0.25 cup Corn Flour
2 tbsp Rice Flour (for extra crispiness)
1 piece Egg (lightly beaten)
2 cup Oil (for deep frying)
0.5 tsp Chaat Masala (for garnish)
2 piece Lemon Wedges (for serving)
Instructions
1
Prepare Chicken and Green Masala Paste
Rinse the chicken lollipops and pat them completely dry with paper towels. This is crucial for a crispy coating. Make 2-3 small gashes on the meat of each lollipop to allow the marinade to penetrate.
In a blender, combine the coriander leaves, mint leaves, green chilies, ginger-garlic paste, and lemon juice. Blend into a smooth, thick paste. Add 1-2 tablespoons of water only if absolutely necessary to help the blending process.
2
Marinate the Chicken
In a large mixing bowl, whisk the thick curd until it's smooth and creamy. Add the prepared green masala paste, turmeric powder, garam masala, cumin powder, coriander powder, black pepper, and salt. Mix thoroughly to create a uniform marinade.
Add the dry chicken lollipops to the marinade. Use your hands to coat each piece generously and evenly.
Cover the bowl and refrigerate for a minimum of 2 hours. For the most succulent and flavorful results, marinate overnight.
3
Coat the Chicken for Frying
Remove the marinated chicken from the refrigerator about 15 minutes before frying. Add the corn flour, rice flour, and the lightly beaten egg to the bowl.
Mix well until each lollipop is evenly coated in a thick batter that clings to the chicken without being too runny.
4
Deep Fry the Lollipops
Heat oil in a deep pan or kadai over medium-high heat to about 350°F (175°C). To test if the oil is ready, drop a small amount of batter into it; it should sizzle immediately and float to the surface.
Carefully slide 4-5 lollipops into the hot oil, holding them by the bone. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chicken.
Fry for 8-10 minutes, turning occasionally, until they are a deep golden brown, crispy, and fully cooked. The internal temperature should reach 165°F (74°C).
Fry the remaining lollipops in batches.
5
Drain and Serve
Using a slotted spoon, remove the cooked lollipops and place them on a wire rack to drain any excess oil. This keeps them crispier than placing them on paper towels.
While the lollipops are still hot, sprinkle them with chaat masala for an extra tangy kick.
Serve immediately with fresh lemon wedges and a side of mint chutney or your favorite dipping sauce.
