Chicken Koliwada
A Mumbai favorite with boneless chicken marinated in ginger, garlic, chili, and gram flour, then fried until crisp outside and juicy inside. It is spicy, tangy, and made for sharing with lemon wedges and onion on the side.
For 16 servings
- prep · ~8 min
Prep the chicken and aromatics.
1.Cut the chicken breast into 16 even bite-size pieces.2.Finely chop the green chili.3.Slice the onion and cut the lemon into wedges for serving. - mix · ~4 min
Make the koliwada marinade.
1.Add yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt to a mixing bowl.2.Add chickpea flour, rice flour, egg white, and chopped green chili.3.Whisk until you have a thick, smooth coating. - mix · ~2 min
Coat the chicken well.
Add the chicken pieces to the bowl and mix until every piece is evenly covered with the spiced batter.
- rest · ~15 min
Rest the chicken.
Cover and let the chicken sit for 15 minutes so the coating clings well and the flavors settle in.
TIPA short rest helps the batter hold better during frying. - fry · ~15 min
Fry the chicken in batches.
1.Heat the oil in a deep pan over medium heat until hot.2.Slide in a few chicken pieces without crowding the pan.3.Fry until deep golden and cooked through, turning as needed, about 4 to 5 minutes per batch.4.Lift out and let the extra oil drip off before frying the next batch.TIPKeep the heat at medium so the coating turns crisp without burning before the chicken cooks through. - serve
Serve hot with onion and lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken pieces dry before marinating so the batter grips better and fries up crisper.
- 2The marinade should be thick enough to cling; if it looks runny, add a little more chickpea flour.
- 3Resting the coated chicken for the full 15 minutes helps the besan-rice flour coating stay on in hot oil.
- 4Fry in small batches so the oil temperature does not drop and the Chicken Koliwada stays crisp, not greasy.
- 5Turn the pieces only after the coating sets and deepens in color to prevent the crust from tearing.
- 6Serve immediately with onion and lemon; the crust is at its best in the first few minutes after frying.
- 7If making ahead, marinate the chicken earlier and fry just before serving for the best contrast of juicy center and crisp shell.
Adapt it for your goals.
Air-fryer
Brush or spray the coated pieces with oil and air-fry until browned for a lighter version with less splatter.
extra spicyExtra-spicy
Add more chopped green chili or a hotter red chili powder if you want the bold heat typical of bar-style koliwada.
bone inBone-in
Use small bone-in chicken pieces for a juicier result; increase marination and frying time slightly.
fish koliwadaFish-koliwada
Use firm boneless fish instead of chicken for a coastal-style variation closer to classic koliwada flavors.
Why this is on our healthy list.
Protein-Rich Main
Chicken breast and egg white make this dish a satisfying, protein-forward appetizer or side.
Spice-Driven Flavor
Ginger, garlic, chili, cumin, and coriander add bold taste without needing heavy sauces.
Contains Fermented Dairy
The yogurt in the marinade adds tang and helps keep the chicken tender during frying.
Frequently asked questions
Usually the batter is too thin, the chicken was wet, or the oil was not hot enough. Keep the marinade thick and rest the coated chicken before frying.
