Crispy Tandoori Fried Chicken w/ Cumin & Garlic Aioli

• Meat

  • 1 Chicken

• Produce

  • 1/2 cup Cilantro
  • 4 Powder tbsp Coriander, Roasted
  • 2 cloves Garlic
  • 1 Garlic - 2, bulbs whole
  • 1 Ginger
  • 10 Green chilies, fresh
  • 1 Lime
  • 1 Lime, Juice of Half
  • 3 tbsp Powdered garlic

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tsp Dijon mustard
  • 1 heaping cup Mayonnaise

• Baking & Spices

  • 1 tbsp Black pepper
  • 4 cup Flour
  • 1 tbsp Food color, red
  • 3 1/3 tbsp Paprika
  • 1 tbsp Pepper, red
  • 1 tbsp Red chili powder
  • 3 tbsp Salt
  • 1 Pinch Salt

• Nuts & Seeds

  • 3 1/3 Powder tbsp Cumin, Roasted

• Dairy

  • 2 cups Buttermilk
  • 1 cup Yogurt

Found on consumptioncompulsion.com

Description

Ingredients

• Chicken - 5 lbs (I used 6 leg pieces, 4 thigh pieces, 4 wingettes & 4 drumettes)
• Salt - 1 tbsp
• Red Chili Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Red Crushed Pepper - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 2 tbsp
• Paprika - 1 tbsp
• Lime - 1
• Garlic - 2 whole bulbs
• Ginger - 6 inch piece
• Fresh Green Chilies - 10
• Red Food Color - 1 tbsp
• Yogurt - 1 cup
• Egg - 1
• Buttermilk - 2 cups
• Flour - 1 cup
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Salt - 1 tbsp
• Flour - 3 cups
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Crushed Black Pepper - 1 tbsp
• Salt - 1 tbsp
• Mayonnaise - 1 heaping cup
• Garlic - 2 cloves
• Cilantro - ½ cup
• Paprika - 1 tsp
• Dijon Mustard - ½ tsp
• Roasted Cumin Powder - 1 tsp
• Juice of Half Lime
• Pinch of salt if needed

Directions

• In a food chopper, add garlic, ginger, fresh green chilies and chop. When chopped finely, add food color and yogurt and pulse again to make it into a think red paste.
• In a bowl add all the marination ingredients to the chicken, including the yogurt paste made in the choppera, and let it sit in the fridge overnight (We did it for 48 hours and it was divine!)
• Prepare a dip and coat station. In one bowl whisk together all the ingredients of buttermilk batter and set aside.
• In a ziploc, add all ingredients of flour batter and shake to mix.
• Heat the oil up at 310 degrees in a deep pot. (We recommend the use of a deep fry thermometer)
• Fry the chicken until golden brown and crisp. For dark meat it takes about 15 minutes and for wings it takes about 8 minutes.
• Add garlic to food processor and roughly chop.
• Add rest of the ingredients and puree in a thick sauce.