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  • Tandoori popcorn chicken with mint yogurt sauce

Tandoori popcorn chicken with mint yogurt sauce

  • Preparation 20 minutes
  • Cooking 5 to 7 minutes
  • Serving(s) 3 to 4

Tandoori popcorn chicken with mint yogurt sauce

  • Preparation 20 minutes
  • Cooking 5 to 7 minutes
  • Serving(s) 3 to 4
Description

A recipe presented by Chicken Farmers of Quebec featuring the delicious Ferme des Voltigeurs chicken breasts!

Logo Poulet du Québec_site web Ferme des Voltigeurs

  • 2 Ferme des Voltigeurs chicken breast, cut into 1/2-inch cubes
  • 500 ml (2 cups) mango juice
  • 1 cup (250 mL) all-purpose flour
  • 1 tbsp (15 ml) cornstarch
  • 30 ml (2 tbsp) tandoori powder
  • 2 eggs
  • 250 ml (1 cup) buttermilk
  • 250 ml (1 cup) plain Greek yogurt
  • 60 ml (1/4 cup) chopped cucumber
  • 8 mint leaves, fresh, cut into a chiffonade
  • Salt and Pepper
  • 1 litre (4 cups) peanut oil, for frying
  • Combine the chicken and mango juice. Refrigerate for 2 hours minimum or up to 24 hours. Drain and pat dry. Season with salt and pepper.
  • Combine cucumber, yogurt, mint r, set aside until ready to serve.
  • In a bowl, lightly beat the eggs and buttermilk. In another bowl, mix the flour, the corn starch and the tandoori powder.
  • Dip the chicken pieces in the liquid mix, then into the dry flour mix, shake off excess flour.
  • For frying, heat oil in a heavy-bottomed skillet until it reaches a temperature of 175°C (350°F).
  • Start frying the chicken pieces with caution, in the oil, until the inside temperature reaches 74C (165F) and that the exterior is golden. Drop in each piece delicately, one piece at  time.
  • Once cooked, drain the chicken popcorn on paper towels and season again with a little salt. Continue frying in batches.
  • Serve the hot chicken pieces with the yogurt dip.
  • To make the chicken ultra tender, it is recommended to marinate it overnight in mango juice. This step is not necessary, but you won’t regret it.
  • 2 Ferme des Voltigeurs chicken breast, cut into 1/2-inch cubes
  • 500 ml (2 cups) mango juice
  • 1 cup (250 mL) all-purpose flour
  • 1 tbsp (15 ml) cornstarch
  • 30 ml (2 tbsp) tandoori powder
  • 2 eggs
  • 250 ml (1 cup) buttermilk
  • 250 ml (1 cup) plain Greek yogurt
  • 60 ml (1/4 cup) chopped cucumber
  • 8 mint leaves, fresh, cut into a chiffonade
  • Salt and Pepper
  • 1 litre (4 cups) peanut oil, for frying
  • Combine the chicken and mango juice. Refrigerate for 2 hours minimum or up to 24 hours. Drain and pat dry. Season with salt and pepper.
  • Combine cucumber, yogurt, mint r, set aside until ready to serve.
  • In a bowl, lightly beat the eggs and buttermilk. In another bowl, mix the flour, the corn starch and the tandoori powder.
  • Dip the chicken pieces in the liquid mix, then into the dry flour mix, shake off excess flour.
  • For frying, heat oil in a heavy-bottomed skillet until it reaches a temperature of 175°C (350°F).
  • Start frying the chicken pieces with caution, in the oil, until the inside temperature reaches 74C (165F) and that the exterior is golden. Drop in each piece delicately, one piece at  time.
  • Once cooked, drain the chicken popcorn on paper towels and season again with a little salt. Continue frying in batches.
  • Serve the hot chicken pieces with the yogurt dip.
  • To make the chicken ultra tender, it is recommended to marinate it overnight in mango juice. This step is not necessary, but you won’t regret it.

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