Saturday 25 January 2014

Chicken Tandoori Popcorn

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This is a wonderful and easy recipe for Chicken Tandoori Popcorn. It can be served as a starter or side dish, or simply nibbled at straight out of the pan - these are really good when fresh. I had to dig through the Ramadan 2013 files to get to these beauties (but they would taste just as good on a stormy winters evening). 

By contrast, I made this chicken popcorn on a hot summer (who remembers summer?) evening just before Iftaar. And, going through the recipe is making me miss Ramadan so much but also looking forward to it as well. This year it will fall around June-July, I think. I always remember though that the Companions of the Prophet Muhammad (saw) would begin to prepare themselves for Ramadan six months before - that's how much respect and love they had for this blessed month. Inshallah, we should all try and do the same!
But, how should we prepare? Click here!

A Simple List of Ingredients:

1. Small Boneless Chicken Pieces

2. Tandoori Masala Powder
3. Lemon Juice
4. An Egg
5. Red Chilli Powder
6. Ground Coriander
7. Ground Cumin
8. Salt
9. Plain Flour
10. Vegetable Oil

Bismillah, let's begin!

Into a mixing bowl, place 1/2 kilo (1 pound) of Small Boneless Chicken Pieces. They should all be roughly the same size so that they can cook at the same time.

Next, add 2 tablespoons of Tandoori Masala Powder. This is a wonderful blend of spices which is usually used in Indian cooking, especially to make Tandoori Chicken.

Then, add 1 Egg.

1 tablespoon Lemon Juice

1/2 teaspoon Red Chilli Powder, or to taste

1 teaspoon Ground Coriander and 1 teaspoon Ground Cumin

1/2 teaspoon Salt, or to taste

Mix well. You may marinade these for a few hours or cook straight away.

I made mine straight away since I had to get these to an Iftaar being held at my cousins' house - gosh, I miss Ramadan :(
To fry, take about 8 ounces (226 grams) of Plain Flour. You can season it, if you want.

Fill a large saucepan with about an inch of Vegetable Oil, and heat, ready to fry.

Dip the chicken pieces in and coat them in the plain flour, and then place into the hot oil. Don't overcrowd the pan - fry a few at a time.

Fry on a medium heat for a few minutes until golden brown and cooked all the way through. Place onto paper towels to soak up the excess oil.

Pile them up high and serve straight away! Serve with chilli sauce, ketchup, garlic sauce - whatever floats your boat! Check out my sauces archive for more ideas!

Here's the written recipe:

Chicken Tandoori Popcorn

Adapted from Cook with Faiza


·     ½ kilo Small Boneless Chicken Pieces
·     1 Egg
·     2 tablespoons Tandoori Masala
·     1 tablespoon Lemon Juice
·     ½ teaspoon Red Chilli Powder
·     1 teaspoon Ground Coriander
·     1 teaspoon Ground Cumin
·     ½ teaspoon Salt
·     8 ounces (226 grams) Plain Flour
·     Vegetable Oil, for frying


1.    Place everything except the plain flour and oil into a mixing bowl. Stir well.

2.  Coat each chicken piece in the flour.

3.   Deep fry in the oil on a medium heat until the chicken is golden brown and cooked through.

4.  Serve straight away with chilli sauce or ketchup!

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