ff_Hot-Chicken-Pakoras-With-Spice Salt-and-Hot-Sauce_300
Appetizers

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