Who doesn’t love fried chicken? It’s crispy, golden, and juicy all at once — basically the Holy Grail of comfort food. But what if we told you that there’s a fried chicken recipe out there that packs a serious punch of flavor, one that’s so irresistible you’ll want to make it every week? We are talking about Jama Masjid Fried Chicken. This recipe is an ode to the spicy street-style fried chicken served near the legendary Jama Masjid in Old Delhi — a place known for its bustling food scene and some of the most mouth-watering fried chicken you’ll ever taste.

 

But hey, we are not stopping there! We are also going to give you a little bonus: a shredded chicken tinga recipe — a tangy, smoky, and juicy Mexican dish that will transport your taste buds straight to Taco heaven. Trust us, once you try both, you’ll be set for an epic week of flavorful meals.

 

Jama Masjid Fried Chicken: The Star of Your Kitchen

Let’s start with the jama masjid fried chicken. This recipe is all about bold flavors, deep frying, and some good ol’ crispy crunch. If you’ve been to Delhi or dream of street food, you’ve probably had this iconic fried chicken from a local stall near Jama Masjid. It’s the perfect blend of spice, salt, and just the right amount of crunch. Ready? Let’s get started.

 

Ingredients You’ll Need for Jama Masjid Fried Chicken:

– 500g chicken (preferably bone-in pieces) – Drumsticks or wings work best for that crispy goodness.

– 1 cup buttermilk – To tenderize the chicken and add a tangy flavor.

– 1 tablespoon ginger-garlic paste– Because every fried chicken recipe needs this powerhouse combo.

-1 teaspoon red chili powder– For that perfect fiery kick.

– 1 teaspoon garam masala – Adds that warm, comforting spice mix that makes everything better.

-1 teaspoon cumin powder – Because, why not? It gives depth to the flavor.

– 1 tablespoon lemon juice – To add brightness and cut through the richness of the fried chicken.

– 1 teaspoon turmeric powder – For that golden glow and a slight earthy taste.

– 1 cup rice flour (or corn flour) – For that crispy coating that makes your fried chicken dreams come true.

– Salt and pepper – To taste, because let’s face it, we all like our fried chicken perfectly seasoned.

– Oil for frying – Don’t skimp on the oil; you want a deep fry here, not a shallow swim.

 

How to Make Jama Masjid Fried Chicken:

1. Marinate the Chicken: The first step is to get that chicken marinating in all the glory of ginger-garlic paste, red chili powder, garam masala, cumin powder, lemon juice, turmeric, salt, and pepper. Pour the buttermilk over it, and mix it all up so every piece is coated. Cover it and let it marinate for at least 30 minutes — but if you’ve got time, go ahead and let it sit for a couple of hours. The longer it marinates, the juicier and more flavorful it gets.

2. Prepare the Coating: While the chicken is soaking up all that spice goodness, grab a bowl and mix the rice flour (or corn flour) with a pinch of salt and pepper. This is the secret to that perfect, crispy outer layer. The rice flour gives it that extra crunch that’ll make your fried chicken so satisfying, you’ll be crunching for days.

3. Heat the Oil: Heat your oil in a deep frying pan over medium-high heat. To check if the oil is hot enough, drop a tiny bit of the flour mix into it. If it sizzles, you’re good to go!

4. Fry the Chicken: Now comes the fun part — frying! Dip each piece of marinated chicken into the flour mixture and coat it evenly. Carefully lower it into the hot oil. Fry the chicken in batches to avoid overcrowding the pan, which can lead to soggy chicken (and we don’t want that!). Fry until golden brown and crispy — about 8-10 minutes, depending on the size of your chicken pieces.

5. Drain the Excess Oil: Once your chicken is golden and crispy, let it drain on a paper towel-lined plate. This will help remove any excess oil and keep it crispy for longer.

6. Serve and Enjoy: Serve your jama masjid fried chicken hot, with a side of cooling mint chutney or a fresh salad. You can even sprinkle a little chat masala for that extra zing. Be prepared for your guests to ask for the recipe — and trust me, it’ll be hard to give it up.

 

Bonus Recipe: Shredded Chicken Tinga – A Mexican Feast

While you’re enjoying that delicious fried chicken, why not give your taste buds something extra to savor with some shredded chicken tinga? This Mexican delight is perfect for tacos, burritos, or even just as a filling meal on its own. It’s smoky, tangy, and bursting with flavor. Let’s dive in!

 

Ingredients for Chicken Tinga:

– 500g chicken breasts or thighs – Boneless, skinless for easy shredding.

– 1 onion, thinly sliced – The key to the tinga’s rich flavor.

– 3 cloves garlic, minced – Because garlic is life.

– 2 tomatoes, blended – The base for your deliciously smoky sauce.

– 1 chipotle pepper in adobo sauce – This adds that signature smokiness.

– 1 teaspoon paprika – For a touch of smoky flavor.

– 1 teaspoon oregano – The herb that ties it all together.

– 1 cup chicken broth – To bring it all to a nice simmer.

– Salt and pepper – To taste.

– Tortillas, for serving – You know you want to make those tacos.

 

How to Make Shredded Chicken Tinga:

1. Cook the Chicken: In a large pot, cook the chicken in water until fully cooked (about 20-30 minutes). Once done, shred the chicken using two forks. Set aside.
2. Sauté the Onions and Garlic: In a pan, heat a little oil and sauté the sliced onions and garlic until soft and golden brown. It’ll smell like heaven, trust me.
3. Make the Tinga Sauce: Add the blended tomatoes, chipotle pepper, paprika, oregano, chicken broth, salt, and pepper to the onions. Simmer it for about 10 minutes, allowing the sauce to thicken and the flavors to meld.
4. Combine and Simmer: Add the shredded chicken into the sauce, stirring it to coat the chicken completely in that smoky goodness. Let it simmer for 10 more minutes.
5. Serve and Devour: Spoon that tasty chicken tinga into warm tortillas and serve with your favorite toppings like avocado, cheese, or a dollop of sour cream. If you’re feeling fancy, top it off with cilantro and a squeeze of lime.

 

Conclusion: Fried Chicken Meets Taco Heaven

So there you have it! Whether you’re diving into the crunchy, spicy jama masjid fried chicken or enjoying the smoky, tangy goodness of shredded chicken tinga, you’ve got two meals that will elevate your cooking game. These dishes are easy to make, full of flavor, and guaranteed to wow anyone you’re cooking for. 

 

Now, who’s hungry? Get frying and start shredding — your taste buds are in for a treat!