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Crispy, spicy, and tangy deep-fried chicken bites, a famous street food from Mumbai. The vibrant red color and bold flavors from a special spice blend make this an irresistible appetizer.
Marinate the Chicken
Prepare the Batter and Coat
Deep Fry the Chicken
Crispy, spicy, and tangy deep-fried chicken bites, a famous street food from Mumbai. The vibrant red color and bold flavors from a special spice blend make this an irresistible appetizer.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 375.76 calories per serving with 32.44g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Drain and Serve
Substitute the chicken with firm, boneless white fish fillets like pomfret, basa, or tilapia, cut into similar-sized pieces. Reduce the frying time slightly as fish cooks faster.
For a vegetarian option, use 400g of paneer cut into 1.5-inch cubes. Marinate and fry using the same method, being careful not to overcook the paneer.
For a healthier alternative, preheat your air fryer to 400°F (200°C). Arrange the battered chicken in a single layer in the basket, spray with a little oil, and air fry for 12-15 minutes, flipping halfway through, until golden and cooked.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The inclusion of spices like ajwain (carom seeds) and ginger is traditionally known to help with digestion and alleviate issues like indigestion and bloating.
Chicken provides heme iron, a form of iron that is more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia and boost energy levels.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant effects that can help combat oxidative stress in the body.
A single serving of this Chicken Koliwada recipe contains approximately 430-460 calories. This is an estimate and can vary based on the amount of oil absorbed during frying.
While delicious, Chicken Koliwada is a deep-fried dish, making it high in fat and calories. It's best enjoyed in moderation as an occasional treat. The chicken itself is a good source of protein. For a healthier version, try the air fryer variation.
Chicken Koliwada originated in Mumbai, specifically from the Koli (fishing community) of Sion. It was created by a Sikh gentleman named Hakam Singh who adapted a Punjabi recipe for the local palate, and it quickly became a beloved city-wide street food.
Yes, you can. Preheat the air fryer to 400°F (200°C). Place the coated chicken in a single layer, spray with oil, and cook for 12-15 minutes, flipping halfway. The texture will be slightly different from deep-fried but still delicious and much healthier.
The most common reasons are: 1) The oil was not hot enough. 2) The pan was overcrowded, which lowers the oil temperature. 3) The batter was too thin and didn't form a proper coating. 4) You didn't drain it on a wire rack, causing it to steam and soften.
You can marinate the chicken up to 4 hours in advance. However, for the best crispy texture, it is highly recommended to batter and fry the chicken just before you plan to serve it.
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