Chicken Entertaining Indian

Bengali fried chicken with chilli aioli

Name: Opel Kahn's Bengali fried chicken recipe
Yield: 4
Cuisine: /indian
Ingredients: 600g chicken thigh fillets, cut into 4cm pieces; 20.00 ml ground cumin; 20.00 ml ground coriander; 20.00 ml garam masala; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 20.00 ml ginger paste; 20.00 ml garlic paste; 60g rice flour; 60g tapioca starch; Vegetable oil, to deep-fry; Lime wedges, to serve; 100g mayonnaise; 40.00 ml sweet chilli sauce; 20.00 ml lime juice; 1 tsp sweet paprika

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Bengali fried chicken with chicken aioli

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by delicious. team

delicious. team

Jul 18, 2024

We've had Korean fried chicken and Kentucky fried chicken, but Opel Kahn's Bengali recipe takes this comfort food to a whole new level. Bite into a juicy, tender thigh fillet and be met with an explosion of vibrant spices thanks to a mix of garam masala, ground turmeric, cumin, and coriander, with a dollop or two of ginger and garlic paste and a sprinkling of chilli powder to round it off. Dip these crunchy bites into a chilli aioli sauce and you won't be able to stop yourself from eating the whole plate. Trust us.

This recipe is by Opel Kahn.

600g chicken thigh fillets, cut into 4cm pieces
1 tbs ground cumin
1 tbs ground coriander
1 tbs garam masala
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tbs ginger paste
1 tbs garlic paste
60g rice flour
60g tapioca starch
Vegetable oil, to deep-fry
Lime wedges, to serve

Chilli aioli

1/3 cup (100g) whole egg mayonnaise
2 tbs sweet chilli sauce
1 tbs lime juice
1 tsp sweet paprika

Method

1.

Place chicken, ground spices and ginger and garlic pastes in a large bowl with a pinch of salt flakes. Toss until well coated. Chill for 30 minutes to marinate.
2.

For the aioli, mix all ingredients in a small bowl until smooth. Season to taste.
3.

Mix the rice flour and tapioca starch in a shallow bowl with a pinch of salt flakes.
4.

Fill a large saucepan with 5-6cm oil and heat over high heat until 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). Working in small batches, dip the chicken pieces in the flour mixture to coat, then deep-fry for 4 minutes until golden brown. Drain on paper towel. Return all chicken to oil for 30 seconds. Drain on paper towel.
5.

Serve the fried chicken with the chilli aioli and lime wedges alongside.