Indian-Style Spiced Fried Chicken with Honey Chilli Glaze and Coriander-Mint Chutney

Ingredients

• 5 Chicken thighs (Bone-in pieces; source does not specify size)
• 5 Chicken drumsticks (Source calls these chicken drums)
• 1 L Buttermilk
• 1 tbsp Paprika (For the buttermilk seasoning)
• 1 tbsp Garam masala (For the buttermilk seasoning)
• 1 tbsp Curry powder (For the buttermilk seasoning)
• 1 tsp Turmeric (For the buttermilk seasoning)
• 1 tsp Garlic powder (For the buttermilk seasoning)
• 1 tbsp Onion powder (For the buttermilk seasoning)
• 1 tbsp Cayenne pepper (For the buttermilk seasoning)
• 4 cloves Garlic (Grated)
• 1 Lemon juice (Juice of 1 lemon)
• 3 cups Flour (For the dry batter; assumed wheat flour)
• 2 tbsp Paprika (For the dry batter)
• 1.5 tsp Curry powder (For the dry batter)
• 1 tsp Turmeric (For the dry batter)
• 1 tsp Garlic powder (For the dry batter)
• 1 tbsp Onion powder (For the dry batter)
• Cayenne pepper (For the dry batter; source omits the quantity)
• 1.5 tbsp Salt (For the dry batter)
• 2 cups Cooking oil (Hot oil for frying; the source also says to use this hot oil for the glaze)
• 2 tbsp Honey (For the glaze)
• 1 tbsp Paprika (For the honey glaze)
• 1 tbsp Cayenne pepper (For the honey glaze)
• 1 tsp Salt (For the honey glaze)
• 1 tsp Cumin seeds (Lightly toast, cool, and crush before blending into chutney; source also mentions toasted coriander seeds for the dry batter but does not list a quantity)
• Coriander seeds (Lightly crush and toast for the dry batter; quantity not given)
• 40 g Fresh coriander leaves and stems (For the chutney)
• 40 g Mint leaves (For the chutney)
• 2 tsp Granulated sugar (For the chutney)
• 1 tsp Salt (For the chutney)
• 4 tbsp Greek yogurt (For the chutney)
• 4 Green chillies (For the chutney)
• 2 Lime juice (Juice of 2 limes)
• 1 clove Garlic (For the chutney)
• Fresh coriander (For garnish)
• Red chilli (For garnish; diced; source also allows green chillies)
• Green chillies (Alternative garnish; diced)
• Limes (For garnish)

Steps

1. 1

   In a large bowl, mix the buttermilk with the buttermilk-seasoning paprika, garam masala, curry powder, turmeric, garlic powder, onion powder, cayenne, grated garlic, and lemon juice.

2. 2

   Add the chicken thighs and drumsticks to the seasoned buttermilk and turn to coat. Cover and marinate for 2–3 hours, or ideally overnight for best flavour.

3. 3

   Lightly crush the coriander seeds, then toast them. The source does not specify a quantity.

4. 4

   In a separate bowl, mix the flour with the dry-batter paprika, curry powder, turmeric, garlic powder, onion powder, cayenne, and salt.

5. 5

   Lift a piece of marinated chicken from the buttermilk and dredge it in the dry batter until coated.

6. 6

   Return the chicken to the seasoned buttermilk, then dredge it again in the dry batter for an extra-crispy coating.

7. 7

   Set the coated chicken aside for 15 minutes so the batter can adhere.

8. 8

   Toast the cumin seeds lightly and let them cool. (The source repeats toasting coriander seeds here, though the chutney ingredient list specifies cumin.)

9. 9

   Add the coriander leaves and stems, mint, sugar, salt, Greek yogurt, green chillies, lime juice, garlic, and cooled toasted cumin seeds to a blender. Blitz until combined into a chutney. The audio mentions a couple of ice cubes for keeping the chutney vibrant, but they are not in the written ingredient list.

10. 10

    Heat the frying oil. Fry the chicken for 8 minutes, remove it from the oil, then fry it again for 3–6 minutes until fully cooked through and crispy. The source does not state an oil temperature or how many pieces to fry at once.

11. 11

    To make the glaze, put 2 cups of the hot frying oil in a heat-safe bowl. Add the glaze cayenne and paprika and mix.

12. 12

    Slowly add the honey to the spiced hot oil, mixing as you add it.

13. 13

    Brush the chicken with the glaze, then add the glaze salt.

14. 14

    Garnish with diced chilli, lime, and fresh coriander. Serve with the coriander-mint chutney.

Notes

The written method does not specify frying temperature, batch size, or a target internal temperature; confirm the chicken is fully cooked through. The dry-batter cayenne quantity is missing. Coriander seeds are mentioned for the dry batter and toasted again in the chutney instructions, but no amount is listed; the chutney ingredient list instead specifies cumin seeds. Audio also mentions ice cubes in the chutney, but no quantity is given in the written recipe.

Nutrition per serving

• main
• spicy
• fried
• deep-fried
• chicken
• Indian-inspired
• dairy-containing