Tandoori Fried Chicken

Name: Tandoori Fried Chicken
Prep time: 40 min
Total time: 1480 min
Ingredients: 12 bone-in, skin-on chicken thighs; Tandoori Marinade for Chicken; 1.25 cups all-purpose flour; Coarse salt and freshly ground pepper; 3 cups plus 2 tablespoons safflower oil; 1 medium red onion, thinly sliced; 0.25 cup fresh lime juice (from 2 limes); 0.75 cup fresh cilantro leaves; 0.75 cup fresh mint leaves; Cucumber spears, for serving

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By

Martha Stewart Test Kitchen

Updated on March 24, 2020

Prep Time:

40 mins

Total Time:

1 day 40 mins

Servings:

8

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 for a flavorful dinner.

Ingredients

12 bone-in, skin-on chicken thighs
Tandoori Marinade for Chicken
1 ¼ cups all-purpose flour
Coarse salt and freshly ground pepper
3 cups plus 2 tablespoons safflower oil
1 medium red onion, thinly sliced
¼ cup fresh lime juice (from 2 limes)
¾ cup fresh cilantro leaves
¾ cup fresh mint leaves
Cucumber spears, for serving

Directions

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.