Tandoori Popcorn Chicken with Mint Yogurt Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
For best flavour start the day before. Combine the chicken, mango juice and 1 teaspoon (5 mL) of kosher salt in an airtight container and refrigerate for 2 hours and up to 24 hours.
Allow the chicken to come to room temperature for 30 minutes and discard the mango juice. Pat the chicken pieces dry between paper towels.
Season the chicken with a little salt and pepper. Combine the yogurt, cucumber, mint and season with salt and pepper. Set aside until ready to use.
To fry, heat the oil in a heavy bottomed pot or skillet until it is 350°F (175°C). If you don’t have a frying thermometer test the oil's temperature by dipping a piece of bread in the oil. If it bubbles immediately it is ready.
While the oil heats prep the wet and dry mixtures. In one bowl lightly beat together the eggs and the buttermilk. In the other bowl stir together the flour, cornstarch and tandoori powder.
Use one hand for the dry and one hand for the wet ingredients. Dip the chicken pieces into the wet mixture and then dredge in flour mixture. Shake off excess flour.
Fry the chicken in batches. Carefully add some of the chicken pieces to the oil and fry for 5-7 minutes until the chicken is fully cooked and the outside is golden brown. Once cooked, drain the popcorn chicken on paper towel and season with a little extra salt. Continue to fry in batches.
Serve the chicken pieces warm with yogurt dipping sauce.
|Per 255 g serving||Amount|
|Saturated Fat||2 g|
|Per 255 g serving||% Daily Value|