FARMO’S TFC (TANDOORI FRIED CHICKEN)

Traditional Indian tandoori chicken is soaked in yogurt and spice, then cooked in a tandoor. Farhan Momin’s mingles his combined Indian-Southern heritage: He marinates chicken tenders in a buttermilk-based marinade, then deep-fries it. 3 tablespoons Kashmiri chili powder (may use

paprika)

1/2 teaspoon black pepper

1 1/2 tablespoons coriander powder 1 tablespoon cumin powder

1/2 teaspoon turmeric

1 1/2 teaspoon garam masala

1 tablespoon garlic, finely minced

1 tablespoon ginger, finely minced

1 teaspoon cayenne

1 1/2 cups buttermilk

1 1/2 pounds chicken tenders

Oil for frying

1 1/2 cups all-purpose flour

2 teaspoons salt

Measure chili powder, black pepper, coriander powder, cumin powder, turmeric, garam masala, garlic, ginger and cayenne into a large bowl. Pour in buttermilk; mix well. Toss in chicken, making sure to coat it in the marinade. Cover and chill for at least 12 hours or overnight.

When ready to fry: Pour enough oil to fill the bottom of a cast-iron skillet or Dutch oven to about 2 inches. Heat to 350 degrees over high heat.

Mix flour and salt in a shallow pan or pie plate. Pour off buttermilk mixture, and working with a few tenders at a time, dredge chicken in flour mixture. Let chicken sit in flour mixture for at least 5 minutes to allow coating to stick.

Fry chicken for 5-6 minutes, or until golden brown and internal temperature is 165 degrees. Drain on a wire rack. Sprinkle chicken with a little salt while still hot. Serves 2-3.

Per serving, based on 2: 1,109 calories (percent of calories from fat, 43), 90 grams protein, 68 grams carbohydrates, 10 grams fiber, 53 grams total fat (7 grams saturated), 262 milligrams cholesterol, 1,600 milligrams sodium.

STYLING BY CHEF FARHAN MOMIN / CHRIS HUNT FOR THE AJC