Spicy chicken lollipops
This recipe from The Tamil Prince in London sees chicken coated in chilli, garlic, garam masala and turmeric before being fried and baked. It makes for a great snack to serve with beers
- Serves: 6 persons
- 6small chicken drumsticks
- 3lemons, juiced (to make 100ml)
- 3tbsp sea salt flakes
- 1green chilli, deseeded and finely chopped
- 3garlic cloves, finely chopped
- 15g ginger, peeled and grated
- 2tbsp curry leaves, finely chopped
- 2tbsp kashmiri chilli powder
- 1tbsp garam masala
- 1tbsp ground turmeric
- 25g plain flour
- 10g rice flour
- 4tbsp vegetable oil
- 1tbsp coriander, roughly chopped
- chilli sauce and lime wedges, to serve
Step 1Using a sharp knife or kitchen scissors, cut through the skin and tendons of the drumsticks, where the meatier end starts to thin out about two-thirds of the way down the drumstick. Push the meat down to the top of the drumstick. Remove the joint and skin at the other end by bending it backwards – you’ll have to use a bit of force but it will come off. Put all the drumsticks in a baking dish. Pour over the lemon juice and sprinkle with the salt, then use your hands to rub this into the drumsticks. Leave to marinate in the fridge for at least 2 hrs or preferably overnight.
Step 2In a large bowl, combine the chilli, garlic, ginger, curry leaves, chilli powder, garam masala, turmeric and the flours. Add the marinated chicken and mix well, rubbing in the mixture to coat the chicken. Chill for at least 3 hrs.
Step 3Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large, deep, ovenproof frying pan over a medium heat and, once hot, fry the chicken lollipops for 15 mins, turning often until evenly browned and crisp. Transfer to the oven and bake for 10 mins or until the chicken is cooked through – it should have an internal temperature of 75C.
Step 4Transfer the chicken lollipops to a serving platter. Scatter with the coriander and serve alongside the chilli sauce for dipping and lime wedges for squeezing over.