For the love of Chicken – By Kaajal Pradhan Lamba

Here are couple of recipes shared by Kaajal Pradhan Lamba, hope you guys enjoy them.

Butter Milk Chicken
Butter Milk Chicken


• 1 Kg Chicken cut into medium chunks
• 2 cups Buttermilk
• 1 large Onion, sliced
• 1 teaspoon each of the dried herbs- Thyme, Parsley & Oregano
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper


• 2 cups Flour
• 1/2 teaspoon Garlic Salt
• 1/2 teaspoon Onion Salt
• 1 teaspoon Cayenne Pepper
• Salt and Pepper
• Oil to fry
• Mix all the marinade ingredients and marinate the chicken in it for at least 5-6 hours or overnight.
• Strain the chicken in a strainer.
• Now mix the flour and the seasoning in a ziplock and shake well.
• Add the chicken pieces to it and mix well till all the chickens are coated with the flour mixture.
• Heat oil in a deep pan. Shake off any excess flour and fry the chicken till golden or dark brown.
• Remove on a wire rack to drain excess oil and serve hot. 
Korean Sweet & Spicy Fried Chicken (Yangnyeom Tongdak)
Sweet and Spicy Chicken


Chicken – 1 Kg cut into chunks
 All purpose flour – ¼ cup
Potato Starch powder – ½ cup
Sweet Rice Flour – ¼ cup
Egg – 1 nos.
Baking Soda – 1 Tsp
Ground Black Pepper – 1 Tsp
Kosher Salt – 1 Tsp 
Garlic – 4 Cloves minced
Tomato Ketchup – 1/3 Cup
Corn Syrup – 1/3 cup
Kochujang – ¼ Cup (Korean Red Pepper Paste)
Apple Vinegar – 1 Tbs
Oil – 1 Tbs
Sesame Seeds – 1 Tsp toasted
Spring Onion – As required, green part chopped
• Mix all the marinade ingredients and mix the Chicken pieces in it and marinate for an hour or more.
• Heat oil and deep fry the Chickens till Golden Brown remove and keep aside on paper towels.
• Meanwhile heat oil, add the minced Garlic. Fry for sometime on low heat add all the remaining sauce ingredients.
• Simmer on low heat for 5-7 minutes, make sure the sauce does not burn. Sprinkle some water if required.
• Now add the Chicken in this sauce and mix well to coat the Chicken with the sauce.
• Remove on plate sprinkle some toasted Sesame seeds & chopped Spring onion and serve hot with chilled Beer.
PS : I did not have potato starch so I used cornflour. Also I did not have sweet rice flour so I omitted it. But sweet rice flour gives it a crunchier texture so it is good if u have it.
 Posted on Food Enthusiasts of Delhi by Kaajal Pradhan Lamba

Author: Shashank

CFE – Cheap Food Enthusiast Entrepreneur by birth, hippie by heart he is here just because he loves to eat. This adventurous biker is constantly looking for new avenues to satisfy his insatiable hunger for food & life. Though he loves sugar dense food, there is nothing sugar coated about him- brutally honest with his words, he often ruffles feathers with his stark naked opinions about food, fancy restaurants & orthodox ideas.

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