बाहर से Kripsy अंदर से Juicy Chatkara Chicken
बाहर से Kripsy🍗 अंदर से Juicy Chatkara Chicken is a medium Indian recipe that serves 4. 400 calories per serving. Recipe by Chef Ranveer Brar on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $18.06 total, $4.52 per serving
Ingredients
- 1 kg Chicken Breast (boneless, skinless, cut into bite‑size pieces with shallow slits on each piece)
- 2 tablespoons Ginger Garlic Paste
- 2 tablespoons Fresh Coriander Leaves (chopped)
- 1 teaspoon Dried Red Chili Flakes
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Neutral Oil (for marination)
- 2 tablespoons Oil (for the gravy)
- 2 tablespoons Soy Sauce
- 2 tablespoons Tomato Ketchup
- 1 tablespoon Ginger Garlic Sauce
- 1 teaspoon Vinegar (white or apple cider)
- 1 teaspoon Honey
- 1/2 teaspoon Black Pepper (coarsely ground)
- 1 cup Cornflakes (crushed to coarse crumbs)
- 1/2 cup All-Purpose Flour
- 1 Egg (large, beaten)
- 2 cups Oil for Deep Frying (neutral oil, maintain 350°F)
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- a pinch Hing (Asafoetida)
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Dried Oregano
Instructions
Cut and Score the Chicken
Using a sharp knife, cut the chicken into bite‑size pieces and make a shallow slit on each piece to allow the marinade to penetrate.
Time: PT5M
Marinate the Chicken
In a zip‑lock bag, combine the chicken pieces with ginger‑garlic paste, chopped coriander, chili flakes, chili powder, salt, lemon juice and 2 Tbsp oil. Mix well, seal, and refrigerate for 30 minutes.
Time: PT30M
Prepare the Chaatkara Gravy
Heat 2 Tbsp oil in a saucepan over medium heat. Add a pinch of chili flakes and coarsely ground black pepper, stir for 10 seconds. Add soy sauce, tomato ketchup, ginger‑garlic sauce, vinegar and honey. Reduce the mixture, stirring constantly, until it thickens slightly (about 5‑7 minutes).
Time: PT10M
Temperature: Medium heat
Half‑Cook the Chicken in Gravy
Add the marinated chicken (including any excess marinade) to the reduced gravy. Cook uncovered over medium‑high heat, stirring occasionally, until the chicken is about 50 % cooked through and the sauce coats the pieces (approximately 8‑10 minutes).
Time: PT10M
Temperature: Medium‑high heat
Cool the Chicken
Transfer the half‑cooked chicken to a plate, spread in a single layer and place in the refrigerator for 10 minutes to firm up and let the sauce set.
Time: PT10M
Set Up the Coating Stations
Place flour in one shallow dish, beaten egg in a second, and crushed cornflakes mixed with the dry spice blend (red chili powder, coriander powder, amchur, hing, cumin powder, dried oregano, salt, and black pepper) in a third dish.
Time: PT5M
Coat the Chicken Pieces
Take each chicken piece, dredge first in flour (shake off excess), dip into the beaten egg, then press into the cornflake‑spice mixture ensuring an even crust. Place coated pieces on a tray.
Time: PT10M
Deep Fry the Coated Chicken
Heat 2 cups oil in a deep‑frying pot to 350°F (175°C). Fry the coated chicken in batches, turning gently, until golden brown and crisp (3‑4 minutes per batch). Remove with tongs and drain on paper towels.
Time: PT8M
Temperature: 350°F
Final Glaze (Optional)
If any reduced gravy remains, toss the fried chicken quickly in the sauce so each piece gets a glossy finish.
Time: PT2M
Serve
Arrange the hot Chicken Chaatkara on a serving platter, garnish with fresh coriander leaves, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 400
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains egg, Non‑vegetarian
Allergens: Egg, Wheat (flour), Corn
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs, Chicken Tenderloins
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Dried Red Chili Flakes: Crushed red pepper
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Salt: Sea salt
- Instead of Lemon Juice: Lime juice
- Instead of Neutral Oil: Canola oil, Sunflower oil
- Instead of Oil: Any cooking oil
- Instead of Soy Sauce: Tamari
- Instead of Tomato Ketchup: Homemade ketchup
- Instead of Ginger Garlic Sauce: Extra ginger garlic paste
- Instead of Vinegar: Lemon juice
- Instead of Honey: Sugar syrup
- Instead of Black Pepper: White pepper
- Instead of Cornflakes: Panko breadcrumbs
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Egg: Beaten egg white
- Instead of Oil for Deep Frying: Peanut oil, Sunflower oil
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Coriander Powder: Ground cilantro
- Instead of Amchur (Dry Mango Powder): Lime zest
- Instead of Hing (Asafoetida): Garlic powder (less authentic)
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Dried Oregano: Italian seasoning
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowls
- Zip‑Lock Bag or Bowl
- Skillet or Wide‑Bottomed Pan
- Saucepan
- Deep Frying Pot or Heavy‑Bottomed Pot
- Tongs
- Slotted Spoon (optional)
- Thermometer (optional) (optional)
- Plate for Flour
- Plate for Egg
- Plate for Crushed Cornflakes
Critical Steps — Do Not Skip
- Scoring the chicken pieces before marination
- Marinating for at least 30 minutes
- Half‑cooking the chicken in the tangy gravy
- Coating sequence: flour → egg → cornflake‑spice mix
- Maintaining oil temperature at 350°F during deep frying
Chef Tips from the Video
- Use fresh, unsweetened cornflakes for the crunchiest texture.
- A pinch of hing adds an authentic depth that balances the heat.
- For extra zing, finish with a drizzle of lime juice just before serving.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is well‑coated with flour first; this creates a seal for the egg and cornflakes. Pat the pieces dry after the half‑cook step.
Chicken is undercooked after frying.
Increase the initial half‑cooking time or finish frying a minute longer; verify internal temperature reaches 165°F.
Gravy becomes too thick before adding chicken.
Add a splash of water or extra vinegar to loosen; the sauce should be glossy but not paste‑like.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven to retain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 1 month. Re‑heat by deep frying or baking.
Room temperature: Not recommended; the coating loses crispness and chicken may spoil.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Prepare the gravy and dry spice mix a day ahead; store separately in the fridge.
- Coated chicken can be frozen raw and fried directly from frozen; add 1‑2 minutes to frying time.
Frequently Asked Questions
What is the cultural significance and history of Chicken Chaatkara in Delhi wedding cuisine?
Chicken Chaatkara originated in Delhi weddings of the late 1990s as a high‑energy snack served during celebrations. Its crunchy coating and fiery gravy made it a crowd‑pleaser, especially for late‑night cravings, and it quickly became a staple at North Indian festive gatherings.
What are the traditional regional variations of Chicken Chaatkara in North Indian cuisine?
In Delhi the dish is known for its cornflake coating and tangy soy‑based gravy. In neighboring Punjab, a version uses gram‑flour batter and mustard oil, while in Lucknow a milder version replaces soy sauce with black pepper and adds saffron for aroma.
How is authentic Chicken Chaatkara traditionally served in Delhi weddings?
Authentic Chicken Chaatkara is served hot on a large platter, sprinkled with fresh coriander and a final drizzle of the reduced gravy. It is usually accompanied by lemon wedges and a side of mint‑yogurt chutney for contrast.
What occasions or celebrations is Chicken Chaatkara traditionally associated with in Indian culture?
The dish is a favorite at wedding receptions, birthday parties, anniversary celebrations, and even late‑night street‑food festivals across North India, especially in Delhi where it started.
What makes Chicken Chaatkara special or unique in Indian snack cuisine?
Its uniqueness lies in the three‑step flavor infusion – a marinated half‑cook, a tangy‑spicy gravy, and a crunchy cornflake coating – delivering a burst of heat, tang, and texture that few Indian snacks combine.
What are the authentic traditional ingredients for Chicken Chaatkara versus acceptable substitutes?
Traditional ingredients include boneless chicken, ginger‑garlic paste, soy sauce, tomato ketchup, honey, cornflakes, and Indian spices like amchur and hing. Acceptable substitutes are chicken thighs for breast, tamari for soy sauce, maple syrup for honey, and panko breadcrumbs for cornflakes.
What are the most common mistakes to avoid when making Chicken Chaatkara at home?
Common errors include skipping the scoring cuts, over‑cooking the chicken before coating, using too much flour which makes the crust soggy, and frying at a temperature lower than 350°F which results in greasy, limp pieces.
Why does this Chicken Chaatkara recipe use a three‑stage coating (flour, egg, cornflakes) instead of a single batter?
The flour creates a dry seal that locks the inner gravy, the egg acts as a sticky binder, and the cornflake mixture provides the signature crunch. Skipping any layer compromises texture and flavor retention.
Can I make Chicken Chaatkara ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours in advance, and the coated raw pieces can be frozen on a tray and transferred to a zip‑lock bag. Fry them directly from frozen, adding a minute or two to the frying time. Store any leftovers in the refrigerator for up to 2 days and reheat in an oven to retain crispness.
What does the YouTube channel Chef Ranveer Brar specialize in?
The YouTube channel Chef Ranveer Brar specializes in modern Indian cooking, showcasing traditional recipes with contemporary twists, detailed technique breakdowns, and a focus on regional flavors across India.
How does the YouTube channel Chef Ranveer Brar's approach to Indian snack recipes differ from other Indian cooking channels?
Chef Ranveer Brar’s approach combines storytelling about the dish’s cultural roots with precise, step‑by‑step visual guidance, often emphasizing lesser‑known techniques like scoring meat and multi‑layer coating, which sets his tutorials apart from more generic Indian cooking channels.
Last updated: August 21, 2026
