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Crispy Spicy Fried Chicken | Desi Style Recipe

This Desi Fried Chicken is crispy on the outside, juicy on the inside, and packed with bold South Asian flavors. The chicken is first cleaned in a vinegar brine, then marinated with aromatic spices, gram flour, yogurt, and sesame seeds before being fried until golden and served with a sweet and tangy tamarind chutney.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course main course
Cuisine Indian, South Asian
Servings 4

Ingredients
  

For Cleaning the Chicken

  • 1 kg chicken drumsticks
  • 2 tbsp vinegar
  • 1 tbsp salt
  • Water enough to cover the chicken

Tamarind Chutney

  • ⅔ cup tamarind pulp
  • ½ tsp salt
  • ½ tsp red chili powder
  • ½ tsp brown sugar
  • 2 tbsp water
  • 1 tbsp chopped parsley

Chicken Marinade

  • 1 tsp ground coriander dry roasted
  • 1 tsp paprika
  • ¼ tsp black pepper
  • ½ tsp red chili powder
  • 1 tsp crushed carom seeds ajwain
  • ¼ tsp chili flakes
  • 1 tsp ground cumin dry roasted
  • 2 tbsp ginger-garlic paste
  • 1 tbsp green chili paste

Coating

  • 3 tbsp gram flour besan
  • 2 tbsp cornstarch
  • ⅓ cup plain yogurt
  • 1 tbsp sesame seeds
  • Extra sesame seeds for sprinkling

For Frying

  • Oil for deep frying

Instructions
 

  • Cut shallow slits into the chicken drumsticks so the marinade can penetrate deeply.
  • In a large bowl, combine water, vinegar, and salt. Add the chicken and refrigerate for 30 minutes.
  • Meanwhile, prepare the tamarind chutney by mixing tamarind pulp, salt, red chili powder, brown sugar, water, and chopped parsley. Set aside.
  • Drain the chicken thoroughly and pat dry.
  • In a bowl, combine ground coriander, paprika, black pepper, red chili powder, crushed carom seeds, chili flakes, ground cumin, ginger-garlic paste, and green chili paste.
  • Coat the chicken evenly with the spice mixture and refrigerate for another 30 minutes.
  • Add gram flour, cornstarch, yogurt, and sesame seeds to the marinated chicken. Mix until every piece is well coated.
  • Sprinkle additional sesame seeds over the coated chicken.
  • Heat oil over medium-low heat.
  • Carefully place the chicken into the hot oil.
  • Fry on low heat for 5–6 minutes per side, or until the chicken is golden brown, crispy, and fully cooked.
  • Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
  • Serve immediately with the prepared tamarind chutney.
    • Make shallow cuts in the chicken to help the marinade penetrate deeper.

Notes

Frying over low heat helps the chicken cook through evenly.
Pat the chicken dry with paper towel before marinating for better spice adhesion.