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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.
For 4 servings
Prepare Chicken and Green Masala Paste
Marinate the Chicken
Coat the Chicken for Frying
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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.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 403.81 calories per serving with 21.1g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Deep Fry the Lollipops
Drain and Serve
For a lower-fat option, arrange the coated lollipops on a baking sheet lined with parchment paper. Spray with a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked.
Replace the green masala paste with a tandoori marinade. Use red chili powder, tandoori masala, and a pinch of red food coloring with the curd and other spices for a classic tandoori flavor.
After frying, toss the chicken lollipops in a hot pan with a sauce made from soy sauce, vinegar, ginger, garlic, and a bit of cornflour slurry to create a delicious Schezwan-style glaze.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The green masala is packed with coriander and mint, which are known for their antioxidant properties and can aid in digestion and detoxification.
Ingredients like ginger, garlic, and turmeric contain powerful anti-inflammatory and antimicrobial compounds that can help strengthen the immune system.
A single serving of 3 pieces of Hyderabadi Chicken Lollipop contains approximately 450-550 calories, depending on the size of the chicken pieces and the amount of oil absorbed during frying.
While delicious, it is a deep-fried dish, making it high in fat and calories. However, it is a good source of protein from the chicken and contains beneficial herbs and spices. It's best enjoyed in moderation as a special treat.
Yes, you can make it egg-free. To help the coating bind, you can add 2-3 tablespoons of a thick cornflour slurry (cornflour mixed with cold water) to the marinade instead of the egg.
To reduce the heat, simply decrease the number of green chilies used in the masala paste. You can also deseed the chilies before blending to remove most of their heat while retaining the flavor.
Store leftover lollipops in an airtight container in the refrigerator for up to 2 days. For the best results, reheat them in an air fryer or a preheated oven at 375°F (190°C) for 5-7 minutes until hot and crispy.
A non-crispy coating is usually due to three things: the chicken was not dry enough, the oil temperature was too low, or the pan was overcrowded. Ensure the chicken is patted completely dry and fry in small batches in properly heated oil.