Hot Chicken Pakoras With Spice Salt and Hot Sauce
Ingredients
- 3 cups buttermilk
- 2 tablespoons garlic paste, divided use
- 2 tablespoons ginger paste, divided use
- 2 teaspoons salt, plus 3 tablespoons, divided use
- 3 teaspoons asafetida, plus 1 teaspoon, divided use
- 1 teaspoon cayenne
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 pounds boneless chicken breast, cut in pieces
- 2 tablespoons chat masala
- 2 tablespoons jalapeno salt
- 1 teaspoon cayenne
- 1 teaspoon chipotle powder
- 1 teaspoon dried mint
- 2¾ pounds habanero
- 1 pound yellow peppers
- 2 tablespoons orange peel
- 2 quarts champagne vinegar
- ½ cup honey
- ¼ cup sugar
- 1 cup flour, plus extra for dusting
- 1 cup chickpea flour
- 1 teaspoon chili powder
- Soda water, as needed
Preparation
Combine buttermilk with 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 teaspoons salt, 2 teaspoons asafetida, cayenne, black pepper, chili powder, and paprika. Add chicken; marinate at least 2 to 3 hours. Meanwhile combine masala, jalapeno salt, cayenne, chipotle powder, and mint to make spice salt; set aside.
To make hot sauce, put chilies, 2 tablespoons each of salt and orange peel in food processor; blend until smooth while adding vinegar. Pass through a tammy, and allow to ferment 24 hours. Add honey and sugar; set aside.
To make batter, sift together remaining dry ingredients, and beat in soda water until a smooth mixture forms. Finish by whisking in remaining 1 tablespoon each of garlic and ginger paste.
Dust the marinated chicken in flour. Shake off the excess flour and dip in batter. Fry at 350 F for 5 minutes or until chicken is cooked. Sprinkle with spice salt and serve with hot sauce. Makes 2 servings.
Chef-owner Maneet Chauhan, Chauhan Ale & Masala House, Nashville, Tennessee