Gunpowder Chicken
10m prep 20m cook 30m ready
Crispy, gluten-free popcorn chicken bites coated in spiced gram flour, tossed with chutney and pickle for a bold, tangy finish. A quick and flavorful Indian-inspired dish.
Ingredients
- 2 large chicken breasts chopped into 2cm/¾ inch pieces
- 2 tsp crushed garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 0.5 lemon juiced
- 1 egg beaten
- 380 g gram/chickpea flour
- vegetable oil for deep frying
- 1 large red chilli finely sliced
- 0.5 red onion finely sliced
- 1 tbsp fresh coriander/cilantro chopped
- 2 tbsp Tamarind Chutney
- 2 tbsp Green Chilli Pickle
- 1/4 tsp salt
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.1 mg
- Iron: 0.84 mg
- Magnesium: 13.5 mg
- Phosphorus: 72.6 mg
- Potassium: 168 mg
- Zinc: 0.41 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tsp crushed garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 380 g gram/chickpea flour
- 2 tbsp Tamarind Chutney
- 2 tbsp Green Chilli Pickle
- 1/4 tsp salt
Prepare
- 2 large chicken breasts, chopped into 2cm/¾ inch pieces
- Juice 0.5 lemon
- Beat 1 egg
- vegetable oil, for deep frying
- 1 large red chilli, finely sliced
- 0.5 red onion, finely sliced
- Chop 1 tbsp fresh coriander/cilantro
Let's Cook
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Step 1.
In a mixing bowl, toss the chicken pieces with the garlic, cumin, ground coriander, cinnamon, salt, and lemon juice until evenly coated.
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Step 2.
Add the beaten egg to the chicken and mix well. Then toss the chicken in the gram flour, ensuring each piece is fully coated; knock off any excess flour.
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Step 3.
Heat a deep-fat fryer to 180°C/350°F, or fill a saucepan with about 4cm/1½ inches of vegetable oil and set over medium-high heat. Test the oil by dropping in a small amount of batter; it should float to the surface. Fry the chicken in small batches for 6–8 minutes, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
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Step 4.
Once all the chicken is fried, transfer it to a large mixing bowl. Add the sliced red chilli, sliced red onion, chopped fresh coriander, tamarind chutney, green chilli pickle, and salt. Toss everything together until well combined. Serve immediately.
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