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Gunpowder Chicken Recipe

Name: Mowgli Street Food Newcastles Gunpowder Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g boneless skinless chicken thighs; 100 g plain unsweetened yogurt; 1 tbs fresh ginger (grated); 1 tbs fresh garlic (minced); 1 tsp garam masala; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp turmeric; 1 tbs lemon juice; 1 tsp salt; 0.5 tsp black pepper; 1 pcs green chiles (finely chopped, optional); 2 tbs fresh coriander (cilantro, chopped); 150 g chickpea flour (besan); 25 g rice flour; 0.5 tsp baking powder; 0.5 tsp garam masala (for batter); 1 tsp asha/black pepper or gunpowder spice (see note); 0.75 tsp salt; 200 ml cold water; 2 tbs cornstarch (or extra rice flour); 800 ml vegetable oil (for deep frying); 4 pcs lemon wedges; 0 to taste sea salt; 1 tbs extra chopped fresh coriander; 150 g mint yogurt dip; 100 g tomato chutney or ketchup

Inspired by Mowgli Street Food Newcastle

Time1h 15m

Serves4

Mowgli’s flavour-packed chicken poppers. Chicken marinated in ginger, garlic & garam masala, then golden fried in a light chickpea batter. Moreish to the last bite.

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Ingredients

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Marinade & Chicken

1 1/8 lb (500 g) boneless skinless chicken thighs

3 1/2 oz (100 g) plain unsweetened yogurt

1 tbs fresh ginger (grated)

1 tbs fresh garlic (minced)

1 tsp Garam masala

1 tsp Ground coriander

1/2 tsp Ground cumin

1/4 tsp turmeric

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

1 pcs green chiles (finely chopped, optional)

2 tbs fresh coriander (cilantro, chopped)

Chickpea Batter (Besan) & Coating

5.29 oz (150 g) chickpea flour (besan)

7/8 oz (25 g) rice flour

1/2 tsp Baking powder

1/2 tsp garam masala (for batter)

1 tsp asha/black pepper or gunpowder spice (see note)

3/4 tsp Celtic sea salt

7/8 cup (200 ml) cold water

2 tbs cornstarch (or extra rice flour)

Finishing & Frying

3 3/8 cup (800 ml) vegetable oil (for deep frying)

4 pcs lemon wedges

0 to taste sea salt

1 tbs extra chopped fresh coriander

Optional Dips

5.29 oz (150 g) mint yogurt dip

3 1/2 oz (100 g) tomato chutney or ketchup

Method

Marinade & Chicken

Prepare chicken

Trim fat from the chicken thighs and cut into 3–4 cm bite-sized pieces. Pat dry with paper towel.

In a large bowl combine yogurt, grated ginger, minced garlic, garam masala, ground coriander, ground cumin, turmeric, lemon juice, salt, black pepper, chopped green chile (if using) and chopped fresh coriander. Mix into a smooth marinade.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours. If short on time, 30 minutes still gives flavour.

Chickpea Batter (Besan) & Coating

About 20 minutes before frying, make the batter. In a medium bowl whisk together chickpea flour, rice flour, cornstarch, baking powder, garam masala, gunpowder spice (or freshly ground black pepper), and salt.

Gradually add the cold water while whisking to form a smooth, lump-free batter with the consistency of double cream or a slightly thick pancake batter (should coat the back of a spoon). Adjust with a splash more water or an extra tablespoon of chickpea flour to achieve that consistency.

Place the marinated chicken in one shallow dish and set a small plate nearby for drained cooked pieces. Have extra rice flour or cornstarch in a small bowl for a light dry dusting (helps batter cling).

Frying & Finishing

Heat a deep heavy-bottomed pan or wok with at least 5 cm oil to 175°C (350°F). If you don't have a thermometer, test by dropping a little batter— it should sizzle and rise to the surface immediately, browning in about 45–60 seconds.

Working in batches of 6–8 pieces (do not overcrowd), lightly dust marinated chicken pieces with rice flour/cornstarch, then dip each piece into the chickpea batter to fully coat, letting excess drip back into the bowl.

Carefully lower the battered pieces into the hot oil and fry, stirring gently, until golden brown and crisp, 4–6 minutes depending on piece size. Flip pieces if needed to ensure even browning. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain.

Repeat with remaining chicken, allowing the oil to return to temperature between batches. For extra crispness, fry secondarily for 1 minute more at the end of each batch.

While hot, sprinkle with a little sea salt and extra chopped coriander. Serve immediately with lemon wedges and chosen dips (mint yogurt and/or tomato chutney).

Leftovers can be reheated in a hot oven (200°C/400°F) on a wire rack for 6–8 minutes to restore crispness.