Bohra Fried Chicken

5 from 4 votes

It has a soft, succulent coating made with bread crumb, cooked chicken, and eggs. Use steaming to re-heat the fried chicekn. Check steaming steps above in the post. (above step by step)

Course Side Dish, Snack

Cuisine Bohra Recipes

Keyword Bohra Fried Chicken

Prep Time 20

Cook Time 30

Resting time 30

Total Time 50

Servings servings (12 pieces)

Calories 519kcal

Author Mariam Sodawater

Ingredients

Marinate Chicken

750 g skinless chicken bone-in ( preferably thigh and drumsticks)
1 medium tomato pureed , notes 1
3 tablespoon lemon juice or 1.5 tablespoons vinegar
2 tablespoon yogurt
2 tablespoon oil
1-2 tablespoon minced green chili serrano or other spicy chilli, notes 2
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon cumin powder
1 tablespoon corriander powder
½ tablespoon Kashmiri chili or paprika
¾ teaspoon salt or to taste
½ teaspoon turmeric
½ teaspoon black pepper powder

For Coating:

½ cup bread crumbs more for coating
2 large eggs yolk, and white separated
a pinch salt
¼ teaspoon red chilli powder
2 tablespoons water
Oil to deep fry

Instructions

Marinate Chicken

Put all the ingredients to marinate the chicken in a pot and mix well. Marinate for 30 minutes on the counter (or preferably overnight in the fridge).

Cook chicken

Cook marinated chicken on medium heat for 20 minutes until fully cooked and tender (but not falling off the bones).
Then burn excess water on high heat with frequent stirring until you have a very thick gravy coating the chicken. Remove from heat and let the chicken cool enough to handle.

Coat Chicken

Now, add breadcrumbs to the pot and shake the pot with handles to mix all. Coat chicken with wet crumbs from the pot and coat firmly by pressing chicken lightly in the fist. (Wears food handling gloves to avoid chili burns)

Prepare Egg Wash

Whisk egg whites in a bowl for a minute with hand whish until fluffy.
Then beat egg yolks with red chili, salt, and water. Now mix egg yolks and egg whites together.

Fry Chicken

Heat about 2 inches oil in a pot. Dip each piece in egg wash then deep-fry chicken until golden brown. Serve hot with any dip or chutney.

Video

Notes

The recipe is tested with and without tomato. Tomato keeps the bread crumb coating juicy and flavorful, so I recommend adding a pureed tomato, so it not visible and gives background flavor. You can replace tomato with 1 tablespoon tomato paste or ketchup too.
I used small and thin green chilies that are very spicy. The bread crumbs coating will absorb the masala and undermine the flavors so start with a strongly flavored gravy.

Nutrition