Indian Spiced Chicken Nuggets

Get ready for these quick & easy Indian spiced chicken nuggets! Spicy, savory, and ready in no time. Pair it with creamy tikka masala sauce for the perfect, flavorful meal or snack.

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Recipe

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5 from 1 vote

Indian Spiced Chicken Nuggets

Total Time45 minutes mins

Course: Main Course, Side Dish, Snack

Cuisine: Indian

Keyword: chicken

Servings: 6

Author: Christine Ma

Ingredients

Tikki masala dip

• ½ cup Greek yogurt plain
• 2 tablespoons ketchup
• 1 garlic clove minced
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon turmeric
• ½ teaspoon granulated sugar
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper

Indian-spiced chicken nuggets

• 2 pounds chicken breasts boneless, skinless
• 4 teaspoons garlic powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground ginger
• 1 teaspoon coriander
• 1 teaspoon turmeric
• ½ teaspoon cayenne
• 2 large eggs beaten
• ¼ cup cold water
• 1 ¾ cups all-purpose flour divided
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 cup water plus 2 tablespoons
• oil for frying

Instructions

• Make tikka masala dip. Whisk together yogurt with ketchup, garlic, lemon juice, salt, cumin, paprika, chili powder, turmeric, sugar, ground ginger, and black pepper. Let sit for 20 minutes.
• Meanwhile, prepare chicken nuggets. Cut chicken into bite-size chunks and place in a food processor. Pulse until chicken is finely chopped.
• Combine the spices in a medium bowl including garlic powder, cumin, paprika, salt, black pepper, ground ginger, coriander, turmeric, and cayenne. Set aside half. With the remaining half, combine the spice mixture with ground chicken and beaten eggs.
• Slowly add water to the chicken while mixing constantly. Once all of the water is incorporated, mix vigorously with chopsticks or a fork for 1 minute. Shape chicken into 25 chicken nuggets.
• Place 1 cup flour in a shallow bowl. Place remaining ¾ cup flour in another shallow bowl along with cornstarch, baking powder, and reserved spice mixture, stirring to combine. Add 1 cup water and whisk until combined. If the batter is too thick, add 1-2 more tablespoons of water.
• Coat the chicken nuggets in flour, then dip in the batter, making sure to cover both sides.
• Heat enough oil in a large pan to come up the sides 2 inches high. Bring to 350 degrees F.
• Carefully drop the chicken nuggets in the frying oil and cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown, another 2-3 minutes. Remove chicken nuggets from the oil with a slotted spoon and drain excess oil on paper towels.
• Serve chicken nuggets with tikka masala dip.

Notes

You can use ground chicken instead of grinding it yourself.

The tikka masala dip can be prepared the day before. 

 

Step-by-step instructions

Step 1: Make dipping sauce

Ready for the most flavorful Indian spiced chicken nuggets? Well, let's jump right in!

Start by making the dipping sauce. This sauce is loosely based on tikka masala, adding yogurt for a creamy base and using ketchup to add the tomato flavor.

You can use regular plain yogurt, but Greek yogurt will give the sauce a better consistency.

Whisk together yogurt with ketchup and, yes, more spices, and let it sit for at least 20 minutes. The longer the dip sits, the better, so feel free to make it the day before.

Step 2: Prepare chicken

Set aside the sauce while we concentrate on the chicken. Cut chicken breasts into bite-sized chunks and place them in a food processor. Pulse the meat until finely chopped.

You can buy ground chicken, but I prefer to do it myself to control the texture. Store-bought ground chicken can sometimes be too soft and mushy.

To season the chicken and make it as flavorful as possible, we're using a spice blend for the chicken and the batter to fry the chicken in. Chances are high that you'll have most of these spices already, so don't be intimidated by the long list!

Combine the spices and set aside half for the batter. With the remaining half, work those spices into the meat along with some beaten eggs. Then, slowly add cold water while mixing the chicken until fully combined.

Once incorporated, use a pair of chopsticks or a fork to vigorously stir the mixture. I borrowed this little trick from when I prepared my satay beef noodle soup.

It's a handy step that helps create a tender, juicy nugget and a method that you'll often find in Chinese recipes involving meatballs.

Step 3: Shape and batter

Now it's time to shape the nuggets. Once you've got your chicken mixture ready, form it into about 25 nuggets. You can make them bigger or smaller depending on your preference.

Now, we're going for a double-dredge here for maximum crunch factor. First, coat each nugget in flour, shaking off the excess. Then, carefully dunk it in the wet batter, making sure to coat both sides.

Speaking of that batter, if it's looking too thick, don't be shy about adding an extra splash of water. However, be aware that the batter will be on the thicker side. It should coat the entire nugget, completely enclosing the chicken.

Step 4: Fry

Now, let's talk frying. We're going for a shallow fry here, which means we're using just enough oil to come up the sides of our nuggets about 2 inches. This method gives us that golden, crispy exterior without the need for a deep fryer.

Just make sure your oil is hot enough (around 350°F) before you start frying. Too cool, and you'll end up with greasy nuggets; too hot, and you'll burn the outside before the inside is cooked.

Fry these bad boys for about 3 minutes per side until they're golden brown and irresistible. Once they're done, let them drain on some paper towels to get rid of any excess oil.

And there you have it, folks - Indian spiced chicken nuggets that'll make you forget all about the drive-thru! Serve them up with that tikka masala dip we made earlier, and prepare for a flavor explosion. Happy cooking, and enjoy!

For another fantastic chicken snack recipe, check out these sumac chicken tenders and pomegranate glazed popcorn chicken!

Make-ahead and storage tips

• Make-ahead: The tikka masala dip can be prepared the day before. You can also shape the chicken nuggets and chill them overnight.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the nuggets in the air fryer or oven until warm. You can also fry the chicken and cool them completely before storing them in an airtight container in the freezer for up to 2 months.

More Indian-inspired recipes

Looking for more Indian-inspired dishes? Try these: