Chicken Koliwada
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.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more tender result, add 2 tablespoons of thick yogurt (hung curd) to the initial marinade.
- 2Ensure the batter is thick. A thin batter will not create the classic crispy and craggy Koliwada coating.
- 3Maintaining a consistent oil temperature of 350°F (175°C) is crucial. Too low, and the chicken will be oily; too high, and it will burn before cooking through.
- 4Do not overcrowd the pan. Frying in batches ensures each piece cooks evenly and becomes perfectly crispy.
- 5Sprinkling chaat masala while the chicken is hot helps the spice adhere better to the surface.
- 6Kashmiri red chilli powder is key for the signature vibrant red color without excessive heat. Do not substitute with a spicier chili powder unless you want more heat.
Adapt it for your goals.
Fish Koliwada
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.
Paneer KoliwadaPaneer Koliwada
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.
Air Fryer VersionAir Fryer Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and ginger is traditionally known to help with digestion and alleviate issues like indigestion and bloating.
Rich in Iron
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.
Anti-inflammatory Properties
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant effects that can help combat oxidative stress in the body.
Frequently asked questions
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.
