Chef notes
This is the best combination! Nashville is known for its hot chicken and I grew up on pakoras, which are Indian deep-fried fritters. To me, this embodies where I've come from and where I am now. It's the best of both worlds!
Technique tip: Don't discount the buttermilk! It's what prevents the chicken from overcooking.
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into 2-inch pieces)
- 1 quart buttermilk
- 2 tablespoons garlic-ginger paste
- 2 teaspoons salt
- 1 teaspoon hing (also called asafetida)
- 1 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 part chat masala
- 1 part jalapeño salt
- 1/2 part cayenne
- 1/2 part chipotle powder
- 1 part dried mint
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1/2 cup mango pulp
- 1 1/2-inch piece ginger
- 4 green chilies
- 1/4 cup lime juice
- Salt, to taste
- 1 cup chickpea flour
- 1 cup all-purpose flour, plus more for dusting
- TK TK red chili powder
- 1 teaspoon hing (also called asafetida)
- 1 tablespoon salt
- Soda water
- 1 tablespoon garlic-ginger paste
- Oil, for frying
Preparation
For the marinade:
Mix all the ingredients together in a large bowl. Cover, refrigerate and marinate for at least 2-3 hours, preferably overnight.
For the spice salt:
Mix all ingredients in a small bowl and set aside.
For the spicy mango chutney:
Add all ingredients to a blender and process to a fine puree.
For the pakora batter:
1.Combine all dry ingredients in a medium size mixing bowl.
2.Whisk in the soda water insuring a smooth milkshake consistency. Finish by whisking in the garlic-ginger paste.
3.Dust the marinated chicken in flour. Shake off the excess flour and dip the chicken in the batter.
4.Heat a pot of oil to 350°F.
5.Deep fry the chicken for 5 minutes or until cooked through. Removed to a paper towel-lined plate.
To serve:
Serve the chicken hot sprinkled with the spice salt and spicy mango chutney on the side.
