Spiced Fried Chicken Sandwiches with Cilantro Chutney
Updated: 2 days ago
These Indian spiced fried chicken sandwiches are all about contrast. Juicy chicken thighs marinated in yogurt, ginger, garlic and garam masala, wrapped in a gloriously crisp golden crust. A generous spoonful of cilantro and mint chutney mayo brings a cool, fragrant freshness, while tamarind sauce adds a little dark sweetness and a pleasantly sharp finish.
Tucked into soft, toasted potato rolls with crunchy lime slaw and pickled red onions, this is a fried chicken sandwich with plenty of character. The chicken is fried twice for an exceptionally crisp coating, with tender, beautifully seasoned meat beneath.
A little messy, certainly. But that is half the pleasure.
TIME 1 hour 10 minutes, plus marinating | SERVES Makes 4 to 6 | LEVEL Weekend project |
BEFORE YOU START New to this? My Kitchen School has short lessons that will help. Each one takes about five minutes to read. |
Why You'll Love It
SHATTERINGLY CRISP A cornstarch and rice flour coating, fried twice | JUICY, SPICED CHICKEN Thighs marinated in yogurt, garlic, ginger and garam masala |
BIG, BRIGHT TOPPINGS Cilantro chutney mayo, tamarind, lime slaw and pickled onions | ALL ABOUT CONTRAST Hot and cool, crisp and soft, rich and tangy |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Spiced Fried Chicken Sandwiches with Cilantro Chutney
Makes 4 to 6 sandwiches | Prep: 40 minutes, plus 4 to 8 hours marinating | Cook: 30 minutes
Ingredients
For the Spiced Chicken Marinade
1½ pounds (680 g) boneless, skinless chicken thighs
⅓ cup (80 g) full-fat Greek yogurt
1 tablespoon (15 ml) water
5 garlic cloves, finely grated
1 tablespoon finely grated fresh ginger
1 tablespoon garam masala
1 tablespoon (15 ml) freshly squeezed lime juice
1½ teaspoons Kashmiri chilli powder
1½ teaspoons kosher salt
1 teaspoon ground turmeric
Finely grated zest of 1 lime
¼ cup finely chopped fresh cilantro
For the Crispy Coating
½ cup (65 g) cornstarch
⅓ cup (55 g) white rice flour
½ cup (65 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon Kashmiri chilli powder
½ teaspoon lightly crushed coriander seeds
1½ quarts (1.4 litres) neutral vegetable oil, for frying
Flaky sea salt, for finishing
For the Cilantro and Mint Chutney Mayo
1 packed cup (about 30 g) fresh cilantro leaves and tender stems
8 fresh mint leaves
1 small garlic clove
1 small green chilli
½ inch (1 cm) piece fresh ginger, peeled
Juice of 1 lime
¼ teaspoon ground cumin
Pinch of sugar
Kosher salt, to taste
⅓ cup (75 g) mayonnaise
2 tablespoons (30 g) full-fat Greek yogurt
For the Tamarind Sauce
2 tablespoons (30 ml) tamarind concentrate
2 tablespoons (25 g) brown sugar or finely grated jaggery
2 tablespoons (30 ml) warm water
¼ teaspoon ground cumin
Pinch of Kashmiri chilli powder
Pinch of kosher salt
For the Crisp Lime Slaw
3 cups (about 210 g) finely shredded white cabbage
2 tablespoons finely chopped fresh cilantro
1 tablespoon (15 ml) freshly squeezed lime juice
1 teaspoon olive oil
Pinch of kosher salt
Freshly ground black pepper
For the Quick Pickled Red Onions
1 small red onion, very thinly sliced
¼ cup (60 ml) red wine vinegar
1 teaspoon sugar
Pinch of kosher salt
For Serving
4 to 6 soft potato rolls
Softened butter, for toasting
Fresh cilantro leaves
Lime wedges
Instructions
STEP 1 OF 9
Marinate the Chicken
Place the chicken thighs on a cutting board and open them out. Gently flatten any particularly thick sections so the pieces are an even ¾ inch (2 cm) thick.
In a large bowl, combine the yogurt, water, garlic, ginger, garam masala, lime juice, Kashmiri chilli powder, salt, turmeric, lime zest and cilantro. Add the chicken and turn until thoroughly coated. Cover and refrigerate for 4 to 8 hours, or overnight if preferred.
STEP 2 OF 9
Quick-Pickle the Onions
Combine the thinly sliced red onion, vinegar, sugar and salt in a small bowl. Toss thoroughly and leave for at least 30 minutes, stirring occasionally.
You'll know it's right when the onions have softened slightly and turned a beautiful shade of pink, but still have a little crunch. |
STEP 3 OF 9
Make the Cilantro and Mint Chutney Mayo
Place the cilantro, mint, garlic, green chilli, ginger, lime juice, cumin, sugar and a pinch of salt in a small food processor. Add the Greek yogurt and blend until smooth and vibrant green.
Transfer to a bowl and gently fold in the mayonnaise. Taste and adjust the seasoning. Cover and refrigerate until needed.
You'll know it's right when it tastes fresh and fragrant, with a gentle warmth from the chilli and a clean citrus finish. |
STEP 4 OF 9
Make the Tamarind Sauce
Combine the tamarind concentrate, brown sugar or jaggery, warm water, cumin, Kashmiri chilli powder and salt in a small saucepan. Warm gently over low heat, stirring until the sugar dissolves, then cook for 2 to 3 minutes more. Taste, adjust the sweetness if necessary and set aside.
You'll know it's right when the sauce is smooth and lightly syrupy, fruity and pleasantly tart, with enough sweetness to soften its acidity. |
Chef Jon's tip: tamarind concentrates vary considerably in strength, so always taste before serving. A little goes a long way. |
STEP 5 OF 9
Prepare the Lime Slaw
Place the shredded cabbage and cilantro in a large bowl. In a separate small bowl, whisk together the lime juice, olive oil, salt and black pepper.
Chef Jon's tip: keep the dressing separate from the cabbage until you are ready to assemble the sandwiches, so it stays crisp. |
STEP 6 OF 9
Coat the Chicken
Combine the cornstarch, rice flour, all-purpose flour, baking powder, salt, Kashmiri chilli powder and crushed coriander seeds in a wide, shallow bowl.
Lift the chicken from its marinade onto a separate tray, letting the excess drip away but leaving a generous coating of spiced yogurt on the meat. Sprinkle about 3 tablespoons of the flour mixture directly over the chicken and turn the pieces gently until the flour absorbs the yogurt and forms small, sticky clusters.
Transfer each piece to the remaining flour mixture, pressing firmly and turning several times until it is generously coated. Place on a wire rack and rest for 10 minutes so the coating can hydrate and stick.
You'll know it's right when the chicken is covered in irregular ridges and little clusters of flour, and after resting the coating feels slightly tacky. |
STEP 7 OF 9
First Fry at 325°F
Pour the oil into a large, heavy Dutch oven, making sure it is no more than halfway full. Heat to 325°F (165°C).
Working in small batches, carefully lower the chicken into the oil and fry for 4 to 6 minutes, turning occasionally. Transfer to a wire rack set over a baking sheet and check the internal temperature of the thickest pieces to see how much cooking remains.
Let the chicken rest for 5 minutes while the oil temperature recovers, and continue until every piece has had its first fry.
You'll know it's right when the coating is set and pale golden. It will deepen in colour during the second fry. |
STEP 8 OF 9
Second Fry at 375°F
Increase the oil temperature to 375°F (190°C). Return the chicken to the oil in small batches and fry for 60 to 90 seconds.
Transfer to a clean wire rack and check the internal temperature. Continue cooking if necessary. Sprinkle lightly with flaky sea salt while still hot.
You'll know it's right when the crust is deeply golden and exceptionally crisp, and the thickest piece reads at least 165°F (74°C). Thighs are particularly succulent at about 175°F (79°C). |
Chef Jon's tip: have the rolls toasted and all the toppings ready before the second fry, so you can assemble while the crust is at its crispest. |
STEP 9 OF 9
Toast and Assemble
Lightly butter the cut sides of the potato rolls and toast them in a warm skillet until delicately golden. Toss the cabbage with just enough lime dressing to coat it lightly.
Spread a generous spoonful of chutney mayo over the bottom half of each roll. Add a small mound of cabbage, then a piece of hot fried chicken. Drizzle lightly with warm tamarind sauce, letting it settle into the ridges of the crust.
Finish with a few strands of pickled red onion and fresh cilantro leaves. Spread a little more chutney mayo over the top half of each roll, close the sandwiches and serve immediately with lime wedges.
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Chef Jon's Tips
Build the crust in layers
Adding a little seasoned flour directly to the yogurt-marinated chicken creates small, sticky clusters that become the foundation of the crust. Pressing the chicken into the remaining flour builds irregular ridges and delicate edges that turn beautifully crisp in the fryer.
Give the coating time to settle
Resting the coated chicken for 10 minutes allows the flour to absorb some of the moisture from the marinade. The coating should become slightly tacky, helping it stick more securely during frying.
Why fry twice?
The first fry sets the coating and begins cooking the chicken. The second fry, at a higher temperature, removes more surface moisture and develops a deeper golden colour. The result is a particularly crisp crust with tender, juicy meat beneath.
Keep the tamarind balanced
Tamarind concentrates vary considerably in strength. Taste the sauce before serving. It should be fruity and pleasantly tart, with enough sweetness to soften its acidity. A little goes a long way.
Let the chicken be the star
The chutney mayo should be generous, the tamarind restrained and the cabbage lightly dressed. Each topping has a purpose, but none should overwhelm the flavour of the spiced chicken.
Make the sauces ahead
The chutney mayo, tamarind sauce and pickled onions can all be prepared earlier in the day. Keep the chutney refrigerated and dress the cabbage only when you are ready to assemble the sandwiches.
Serve while the crust is crisp
Have the buns toasted and all the toppings ready before the second fry. Assemble the sandwiches immediately so the contrast between hot chicken, cool chutney and crisp cabbage is at its best.
What Makes This Indian Fried Chicken Sandwich Special?
Some sandwiches arrive politely on a plate. Others demand both hands, a generous supply of napkins and your complete attention. This one belongs firmly to the second category.
Chicken thighs spend a few hours in a fragrant marinade of yogurt, ginger, garlic and warm Indian spices before being wrapped in a wonderfully rugged coating. Two visits to the fryer produce a golden crust with delicate, crisp edges and little ridges that crackle beneath your teeth.
Then comes the good stuff: a soft, toasted potato roll, cool cilantro and mint chutney mayo, a little dark, fruity tamarind sauce, crisp lime-dressed cabbage and a few strands of sharp pickled red onion. The first bite is all crunch and warmth. Then the chutney arrives, fresh and fragrant, followed by the gentle sweetness of tamarind.
It is gloriously messy food. Very good food.
Why Marinate Chicken in Yogurt?
Yogurt helps the garlic, ginger and spices cling to the chicken while gently tenderising the surface. It also provides the moisture that lets the seasoned flour coating stick before frying. That is why you leave a generous layer of marinade on the meat when you lift it out, rather than wiping it off.
How to Make Cilantro and Mint Chutney Mayo
Cilantro chutney mayo combines fresh cilantro, mint, green chilli, ginger, garlic and lime with mayonnaise and yogurt. Blend the herbs and aromatics with the yogurt first, until smooth and vibrant green, then fold in the mayonnaise by hand. The result is a creamy, fragrant sauce that complements the warm spices in the fried chicken.
It can be made up to a day ahead. The bright green colour may soften slightly as it sits, but the flavour stays delicious.
What Is Tamarind Sauce?
Tamarind has a distinctive sweet and sour flavour, with fruity notes reminiscent of dates and citrus. Here, brown sugar or jaggery softens its acidity and a short simmer turns it into a glossy sauce. Drizzle it sparingly over the hot chicken so it settles into the ridges of the crust without soaking it.
Key Ingredients
Boneless, Skinless Chicken Thighs: Tender, richly flavoured and juicy through both fries, with enough character to stand up to the spices, chutney and tamarind.
Full-Fat Greek Yogurt: The base of the marinade. It carries the garlic, ginger and spices, gently tenderises the surface and helps the coating stick.
Garam Masala and Kashmiri Chilli Powder: Warm spice and a beautiful red colour, with only gentle heat.
Cornstarch, Rice Flour and a Little Baking Powder: Together they build the rugged, golden crust that crackles when you bite it.
Fresh Cilantro and Mint: Blended with lime, chilli and ginger into the cool chutney mayo that brightens every bite.
Tamarind Concentrate: Simmered with brown sugar or jaggery into a fruity, sweet and sour sauce. Brands vary in strength, so taste as you go.
Soft Potato Rolls: Tender enough to complement the crisp chicken without competing with it. Toasting the cut sides helps stop them going soggy.
Common Mistakes to Avoid
Leaving the chicken uneven: flatten thick sections to about ¾ inch (2 cm) so every piece cooks at the same rate
Crowding the pot: fry in small batches and let the oil recover between them
Skipping the 10-minute rest: the coating needs time to turn tacky so it stays on in the fryer
Skipping the second fry: the crust won't be as crisp or as deeply golden
Dressing the slaw too early: dress the cabbage only when you are ready to assemble, so it keeps its crunch
Too much tamarind: a light drizzle is enough; it should not overwhelm the chicken
Guessing doneness: check the thickest piece with a thermometer; it must reach at least 165°F (74°C)
What to Serve with Spiced Fried Chicken Sandwiches
Kettle-cooked potato chips
Extra lime slaw on the side
Cucumber and tomato salad with lime
Mango lassi, an ice-cold beer or a crisp lager
How to Store
Sauces and pickles: make the chutney mayo up to a day ahead and keep it covered in the fridge; stir before serving. The tamarind sauce and pickled onions can be made earlier in the day.
Fried chicken: best eaten straight away. Refrigerate leftovers for up to 3 days and re-crisp on a rack in a 400°F (200°C) oven for 8 to 10 minutes.
Make ahead: marinate the chicken in the morning or the night before, make the sauces and pickles in advance, then fry and assemble just before serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Boneless chicken breasts can be used, although thighs are my preference for their tenderness and richer flavour. If using breasts, cut them into evenly sized pieces and adjust the frying time. Chicken must reach an internal temperature of 165°F (74°C).
Why is yogurt used to marinate fried chicken?
Yogurt helps the garlic, ginger and spices cling to the chicken while gently tenderising the surface. It also provides moisture that helps the seasoned flour coating stick before frying.
Why do you fry the chicken twice?
The first fry cooks the chicken and sets the coating. The second fry, at a higher temperature, helps remove surface moisture and develops a deeper golden colour and crisp texture.
What is cilantro chutney mayo?
Cilantro chutney mayo combines fresh cilantro, mint, green chilli, ginger, garlic and lime with mayonnaise and yogurt. The result is a creamy, fragrant sauce that complements the warm spices in the fried chicken.
What does tamarind sauce taste like?
Tamarind has a distinctive sweet and sour flavour, with fruity notes reminiscent of dates and citrus. In this recipe, brown sugar or jaggery softens its acidity, creating a glossy sauce that complements the spiced chicken.
Can I make the cilantro chutney mayo ahead of time?
Yes. Prepare the chutney mayo up to one day ahead and keep it refrigerated in an airtight container. Stir before serving. Its bright green colour may soften slightly as it sits, but the flavour should remain delicious.
What is the best bread for fried chicken sandwiches?
Soft potato rolls are my preference. Their tender texture complements the crisp chicken without competing with the chutney and tamarind. Lightly toasting the cut surfaces also helps prevent the bread from becoming soggy.
Can I make these fried chicken sandwiches ahead of time?
The chutney mayo, tamarind sauce and pickled onions can be prepared ahead. The chicken is best fried shortly before serving, and the cabbage should be dressed at the last moment to preserve its crunch.
You Might Also Like
Try my Crispy Chicken Parmesan, Ultimate Butter Chicken, The Perfect Smash Burger, Hawaiian-Style Fried Chicken Sandwich and Japanese Chicken Katsu Curry.
And if you'd like to know where my love of fried chicken began, read my story A Tale of Two Fried Chickens.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Deep Frying Thermometer, Instant Read Thermometer, Wire Cooling Rack, Rimmed Baking Sheet, Chef's Knife, Rasp Grater, and Blender.
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