Indian · Dinner
Fried Chicken Chunks (High-Protein)
Chicken breast chunks marinated in yogurt, ginger-garlic, garam masala and turmeric, coated in a chickpea flour and egg batter, then double-fried for a crisp crust. Served with warm cooked chickpeas and finished with chaat masala and lime.
$4
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
29.8gFat
28.4gCarbs
4.9gSugar
8.6gFiber
740mgSodium
471mgChol
Instructions
1
Prep
Cut the chicken breast into bite-size chunks and chop the hard-boiled egg.
2
Marinate
Mix the chicken with yogurt, ginger-garlic paste, garam masala, turmeric, half the chili-powder, the chopped boiled egg and salt; chill for 30 minutes.
3
Dredge
Whisk the chickpea flour with the beaten egg and remaining chili-powder into a batter; fold the marinated chicken through until fully coated.
4
Fry
Heat vegetable oil in a deep pan over medium-high heat until a pinch of batter sizzles; fry chicken in two batches for 4 to 5 minutes each, turning occasionally, until golden.
5
Fry
Reheat oil for 1 minute, then re-fry all chunks together for 1 to 2 minutes until the crust is deep golden-brown and crisp.
6
Plate
Pile fried chicken on a plate, add warm chickpeas alongside, squeeze lime juice over top, sprinkle chaat masala and serve immediately.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g chicken breast
- 11 egg, hard-boiled
- 2.6 oz75g plain yogurt
- 1 tbsp1 tbsp ginger-garlic paste
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/4 cup30g chickpea gram flour
- 11 egg
- 1/3 cup60g cooked chickpeas
- 1 tsp1 tsp lime juice
- 1/2 cup120ml vegetable oil, for frying
- salt, to taste
- 1/4 tsp1/4 tsp chaat masala