Chicken Piyaji

Chicken piyaji is a popular Bengali street food made with marinated chicken pieces coated in a crispy onion and gram flour batter and deep-fried until golden brown. It's a delicious and flavorful snack that can be enjoyed on its own or with a side of chutney. Here's a recipe to make chicken piyaji:

Ingredients:

For the chicken marinade:

• 500 grams boneless chicken, cut into small pieces
• 2 tablespoons yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the batter:

• 1 cup gram flour (besan)
• 1/4 cup rice flour (optional, for extra crispiness)
• 1 large onion, thinly sliced
• 2 green chilies, finely chopped
• 1/4 cup chopped coriander leaves
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon baking soda
• Salt to taste
• Water, as needed

Oil, for deep frying

Instructions:

1. In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well to make a smooth marinade.
2. Add the chicken pieces to the marinade and coat them well. Let the chicken marinate for at least 30 minutes to allow the flavors to infuse.
3. In a separate bowl, combine the gram flour, rice flour (if using), sliced onion, green chilies, chopped coriander leaves, carom seeds, baking soda, and salt. Mix well.
4. Gradually add water to the dry mixture and whisk until you get a thick and smooth batter consistency. The batter should be thick enough to coat the chicken pieces.
5. Heat oil for deep frying in a deep pan or skillet over medium-high heat. The oil should be hot but not smoking.
6. Take a piece of marinated chicken and dip it into the prepared batter, coating it evenly. Make sure the chicken is fully coated with the batter.
7. Carefully place the battered chicken into the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn golden brown and crispy, usually taking about 4-5 minutes. Flip them occasionally for even cooking.
8. Once the chicken piyaji are cooked, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
9. Repeat the frying process with the remaining chicken pieces.
10. Serve the chicken piyaji hot as a snack or appetizer, along with your favorite chutney or sauce.

Chicken piyaji is best enjoyed when served immediately while it is still hot and crispy. It's a delicious and flavorful dish that can be served at parties, gatherings, or enjoyed as a quick snack.