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Tandori Fried Chicken and Mango Chutney

Coming up with chicken and waffle combinations is lots of fun. Once the classics got crossed off the list, brainstorming out-of-the-box flavour combinations resulted in these beauties – hearty, buttery and smoky, with a wonderful array of flavours from the vibrant Indian spices, this unique Chicken and Waffles recipe is a must-try.

Tandoori Fried Chicken

1 whole chicken, cut into 8 pieces

3 cups (750 ml) buttermilk

16 cups (4 L) canola oil

3 cups (750 ml) all-purpose flour

1 tsp (5 ml) salt

1 tbsp (15 ml) smoked paprika

1 tbsp (15 ml) garam masala

1 tsp (5 ml) ground ginger

1 tsp (5 ml) ground cumin

½ tsp (2 ml) turmeric

Chickpea Waffle

4 cups (1 L) all-purpose flour

2 tbsp + 2 tsp (40 ml) baking powder

1 tbsp (15 ml) tandoori spice

2 tsp (10 ml) white sugar

½ tsp (2 ml) salt

¼ cup (60 ml) finely chopped green onion

3 ½ (875 ml) 2% or whole milk

4 large eggs

¼ cup (60 ml) mango chutney

1 can (19 ounces/540 ml) chickpeas, drained and rinsed (about 2 cups/500 ml)

Tandoori Butter Sauce

½ cup (125 ml) unsalted butter

1 tbsp (15 ml) tandoori spice

For Garnish

¼ cup (60 ml) sliced green onion

½ cup (125 ml) mango chutney, warmed

Place the chicken pieces in a large bowl and cover with the buttermilk. Cover and refrigerate for at least 1 hour. Fill a deep-fryer or large pot with canola oil and heat to 350F (180C).

In another large bowl whisk together the flour, salt, paprika, garam masala, ginger, cumin, and turmeric. Remove the chicken from the buttermilk one piece at a time and dredge it in the seasoned flour. Give each piece of chicken a good squeeze to ensure it is covered in flour and the coating is packed tightly. The more packed it is, the crispier the chicken will be. Place the chicken in the fryer or pot and cook for 15 minutes, until you have a super crispy golden brown exterior. Use a meat thermometer to ensure the internal temperature of the chicken is at least 160F (70C). Drain the chicken on paper towels.

Preheat a non-stick waffle iron. In a large bowl whisk together the flour, baking powder, tandoori spice, sugar, and salt; stir in the green onion. In a separate bowl whisk together the milk, eggs, and mango chutney. Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Fold in the chickpeas. Grease the waffle iron, ladle in the batter, and cook for 5 minutes, or until the waffles are golden brown. Repeat to make 4 waffles.

While the waffles are cooking, melt the butter in a medium saucepan over medium heat. Stir in the tandoori spice.

To assemble, brush the chicken with the Tandoori Butter Sauce (or dip the chicken into the sauce using a pair of tongs). Place a chickpea waffle on each plate and top each with 2 pieces of Tandoori Fried Chicken. Garnish with a sprinkling of green onion and a drizzle of warm mango chutney.


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Matt Basile



Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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