Caramel and Chicken really!!! Why not?? If you are a sweet lover like me then caramel and Chicken for sure!! Try out this unusual recipe and let make know how you liked it!! And hey to balance the Sweet angle serve it with a really hot Chili sauce because I know a lot of people who completely hates Sweet taste in otherwise savoury dishes just like my husband! 😉
Marination Time : Minimun 1 hour to overnight
Serves : 4-6 persons
Chicken : 300 grams (You can use with Bone or boneless) (* Your favourite Chicken pieces are the best like thighs, wings etc)
Butter milk / Chaas : 2 cups (*To make butter milk, use 2 cups of full cream milk and stir in 2 tablespoons of white vinegar. Rest it for about 5 minutes and use instead if ready to use buttermilk is not available)
Pepper powder / Safed mirch / Kali mirch: 2 teaspoons ( *You can use both black or white pepper powder)
Dried Mixed herbs seasoning: 2 tablespoons (*Readily available in the market)
Red chili flakes : 1 tablespoon
Garlic paste / Lasun / Lasan : 1 tablespoon
Jeera / cumin powder : 1/2 teaspoon
Maida / Refined flour : 1 and 1/2 cups
Cornflour : 1/2 cup
Refined oil as required for deep frying
Sugar / Cheni : 1 cup
Water : 1 cup
Butter : 1 tablespoon
Full cream milk : 1/2 cup, lukewarm
Salt as per taste
Wash and Cut into medium to small pieces as desired. Pat dry with a kitchen towel.
Take the chicken pieces in a bowl and marinate with salt, 1 tablespoon pepper, mixed herbs seasoning, garlic paste and cumin. Mix well and add in the butter milk. Soak in the butter milk for minimum 1 hour to overnight. *The more time you marinate, the more juicy and succulent the chicken will be!
In another bowl, mix the flour and the cornflour and add the remaining pepper powder. * You can use more pepper powder if you want to balance the caramel flavor.
Heat oil in a kadhai or pan for deep frying. Bring the flame to medium. Now drain the marinated chicken from the butter milk. Shake to remove any excess liquid and toss in the flour mixture till evenly coated. Dust excess flour and slowly deep fry the chicken pieces on medium heat till golden brown. Drain excess oil in a kitchen towel and keep aside.
To make the caramel combine the water and the sugar in a pan. Bring to a boil. Do not stir the mixture but you can shake the pan a little to distribute the sugar evenly. Let the syrup boil until it turns golden brown.
Remove the caramel from the heat and whisk in the butter. Once the butter has melted, slowly but quickly mix in the milk and salt as per taste. Do this process quickly without any delay.
Now take the chicken pieces in a pan. Add required amount of caramel sauce and toss for 1 minute on low flame. Remove from flame. Your caramel chicken is ready!
Garnish with coriander and serve hot with caramel sauce or chili sauce.
* Yout can also use store bought caramel sauce if you are in a hurry.
* You can store any left over caramel in a bottle and use for up to two weeks in the refrigerator.