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Tali Murghi (Fried Chicken)

A recipe for Tali Murghi (Fried Chicken) from the cookbook, Indian Regional Cooking. Chicken pieces are coated in yogurt before tossing in a spiced breadcrumb mix and frying until crisp and golden.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 Servings
Course: Appetizer
Cuisine: Indian

Ingredients

  • 1 1/2 cups (6 ounces/180 grams) dried bread crumbs
  • 1/2 cup (2 1/2 ounces/75 grams) all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 teaspoon coriander seeds ground
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon Nilgiri's Garam Masala
  • Vegetable oil for shallow frying
  • 1/2 cup (4 ounces/125 grams) plain whole-milk yogurt
  • 1 1/2 pounds (750 grams) chicken tenderloins cut in half lengthwise if large
  • Lemon wedges for serving

Instructions

    Cup of Yum
  1. In a large plastic bag, combine bread crumbs, flour, salt, chili powder, coriander, cumin, and garam masala. Toss well to combine.
  2. Pour oil to a depth of about 4 inches (10 centimeters) in a deep, heavy saucepan and heat to 350˚F (180˚C) on a deep-frying thermometer.
  3. Meanwhile, put yogurt in a bowl and whisk until smooth. Dip a few pieces of chicken into yogurt, shaking off excess. Add to bread-crumb mixture and toss to coat. Place on a plate and repeat with remaining chicken, yogurt, and bread-crumb mixture.
  4. Carefully add a few coated chicken pieces to hot oil. Cook, turning occasionally, until golden brown, 4-5 minutes. Using tongs or a slotted spoon, transfer to a plate lined with kitchen paper.
  5. Serve hot with lemon wedges and a tomato, onion, and cucumber relish.