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
5.9gSat Fat
950mgPotassium
150mgCalcium
4.8mgIron
1.1mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
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
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 22 eggs, hard-boiled
- 5.2 oz150g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp chili-powder
- 1/2 cup60g chickpea gram flour
- 22 eggs
- 2/3 cup120g cooked chickpeas
- 2 tsp2 tsp lime juice
- 1 cup240ml vegetable oil, for frying
- salt, to taste
- 1/2 tsp1/2 tsp chaat masala
