【Ryuji's Recipe Reproduction】Summer Fatigue Countermeasure "Tandoori Fried Chicken" is a dish that goes well with rice thanks to curry powder

A recipe by Ryuji that allows you to enjoy a restaurant-like flavor with familiar ingredients. This time, we made crispy tandoori chicken, resulting in a delightful "Tandoori Fried Chicken." It's perfect for charging energy in early summer when temperature fluctuations can easily affect health.

The curry powder-packed rice thief! Ryuji's tandoori fried chicken

Main ingredients for tandoori fried chicken.
*Use tube garlic and substitute lemon juice for lemon.

【Ingredients】
Chicken thigh meat 300g
Yogurt 3 tablespoons
Consommé 1 teaspoon
Garlic 1 clove (grated)
Salt 1/4 teaspoon
Sugar 1/2 teaspoon
Curry powder 1 and 1/2 teaspoons
Lemon juice 1/2 teaspoon
Potato starch, frying oil suitable amount

【Instructions】

1. Cut the chicken thigh meat into bite-sized pieces
Cut the chicken thigh meat into bite-sized pieces, sprinkle with salt, consommé, and sugar, and mix well, then add curry powder, grated garlic, and yogurt, and mix further. Let it sit for about 15-20 minutes to marinate.

The author started cooking using a zippered bag as a strategy to reduce the amount of dishes to wash!

It seems that adding yogurt makes the chicken tender and moist.

2. Fry the marinated chicken
Add about 1 cm of salad oil to the bottom of a frying pan and heat it over medium heat.

Coat the marinated chicken with potato starch and fry it in the pan. The guideline is to flip it when the surface turns a "Shiba Inu color" (golden brown), and the key is to fry it until it is crispy and fragrant.

Once fried, remove the chicken from the pan, let the oil drain, and allow the chicken to rest for about one minute.

You can enjoy crispy fried chicken by generously coating it with katakuriko (potato starch).

Of course, they are delicious when freshly fried, but by letting the chicken rest after draining the oil, the coating blends in and creates a more harmonious flavor.

3. Plating and Completion
Once plated on the dish and garnished with a cut lemon, it is complete.

There were no lemons available at the supermarket, so I substituted with lemon juice this time.

How does Mr. Ryuji's "Tandoori Fried Chicken" taste?

Enticed by the spicy aroma of the curry, I couldn't even remember to say "Itadakimasu" before taking a bite! The outside is crispy, while the inside bursts with the delicious flavors of the chicken—it's a thoroughly satisfying dish. The yogurt added during cooking prevents the meat from drying out, resulting in a moist texture that is also delicious. I felt that the yogurt's moderate acidity mellowed the curry's flavor nicely.

I made this Tandoori Fried Chicken for dinner, and even my husband, who is picky about the taste of fried chicken, gave it a thumbs up, saying, "This is great!" He praised that the Tandoori Fried Chicken, with its coating, pairs better as a side dish for rice and alcohol compared to Tandoori Chicken, where the curry flavor predominates. I encourage everyone to give it a try!

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