Tandoori Fried Chicken
Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro.
- Total Time:
- Servings: 8
Photography: Christopher Testani
Source: Martha Stewart Living, April 2016
- 12 bone-in, skin-on chicken thighs
- Tandoori Marinade for Chicken
- 1 1/4 cups all-purpose flour
- Coarse salt and freshly ground pepper
- 3 cups plus 2 tablespoons safflower oil
- 1 medium red onion, thinly sliced
- 1/4 cup fresh lime juice (from 2 limes)
- 3/4 cup fresh cilantro leaves
- 3/4 cup fresh mint leaves
- Cucumber spears, for serving
Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.
Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees.
Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.
Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers.