I have a huge sweet tooth but every once in a while I want a savory snack instead of a sweet one. My constant go-to? Popcorn chicken! There’s a boba shop a couple of blocks from me that makes a great Taiwanese version but I wanted to mix things up today and make Indian popcorn chicken. With a combination of spices, a crispy panko crust, and a delicious Tikki masala dip, this is the ultimate savory snack. Oh, and did I mention? There’s no frying which means it’s healthy! (Or healthier I should say.)
**Helpful tips and common mistakes
When I decided that I wanted to make Indian popcorn chicken, I turned to my chicken tikka masala recipe for inspiration. By marinating the chicken in a yogurt based marinade, we are essentially tenderizing while flavoring the chicken.
It may seem like there are too many spices in this recipe but really, what is too many spices? Cayenne, turmeric, coriander, and cumin are all commonly used in Indian cooking so it only made sense to incorporate them here. Marinate the chicken for 30 minutes, letting the meat absorb all of the flavors.
Meanwhile, make the chicken tikka masala sauce. Whisk together yogurt with ketchup and yes, more spices, and let it sit for at least 2o minutes. The longer the dip sits, the better.
Bread the marinated chicken in panko and bake in the oven until crispy. Make sure to drizzle olive oil on top and flip the chicken to even brown both sides. Once the Indian popcorn chicken is golden crispy, serve it with the delicious tikka masala dip and go to town! This is an entirely different type of popcorn chicken but still delicious nonetheless!
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