Crispy Dhaka Chicken

Ingredients

• 400 gboneless chicken, cut into cubes
• 2 tablespoonsginger and garlic paste
• to tastesalt
• 1 teaspoonred chilli powder
• 1 teaspoonKashmiri red pepper
• 1 teaspoonblack pepper
• 1 teaspoonground cumin
• 2–3 dropsorange food colouring
• 4 tablespoonsyoghurt
• 4 tablespoonsfreshly squeezed lemon juice
• 35 g (¼ cup)sesame seeds
• 3 tablespoonsmustard oil
• 40 g (⅓ cup)cornflour
• 30 g (¼ cup)plain flour
• 1egg, beaten
• as neededmustard oil, for deep-frying

Instructions

1. 1

   Marinate the chicken

   In a large bowl, combine the chicken with the ginger and garlic paste, salt, chilli powders, black pepper, cumin, food colouring, yoghurt, lemon juice, sesame seeds, mustard oil, beaten egg, cornflour and plain flour. Cover and marinate for at least 4–6 hours.

2. 2

   Deep-fry until crisp

   Heat mustard oil for deep-frying and fry the marinated chicken until golden and crispy.

3. 3

   Serve with dips

   Serve the chicken with ketchup and chutney.

What is Dhaka chicken?

Dhaka chicken is a crisp, spiced chicken appetiser associated with the cooking of Bangladesh’s capital. This version coats chicken pieces in a tangy yoghurt marinade with sesame, then deep-fries them.

The combination of flour and egg helps form a coating, while lemon and spices season the meat. Ketchup and chutney bring a sweet or sharp contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 35g protein, 30g carbs, 32g fat.

The chicken and egg provide most of the protein, while the flour and cornflour contribute carbohydrates. Sesame seeds, mustard oil and frying oil account for much of the fat; serve a moderate portion with vegetables or salad for a more balanced plate.

Building the marinade

Spice base: Ginger and garlic paste, cumin and black pepper add savoury depth, while the red chilli powders give the chicken its heat and colour.

Tang and richness: Yoghurt and lemon juice make a moist, acidic marinade, and mustard oil adds its distinctive pungent flavour. Sesame seeds contribute a nutty note and texture.

Why the long rest matters

Marinating time: The recipe calls for at least 4–6 hours, so plan ahead and keep the bowl covered in the fridge during this rest.

Coating: The beaten egg and flours join the marinade ingredients to cling to the chicken. Stir the pieces through the mixture so they are coated before frying.

Frying for a crisp finish

Oil temperature: The method gives no temperature, so heat the frying oil carefully and fry in manageable batches to avoid crowding the pan.

Doneness: Look for a golden, crisp coating. Check that the largest pieces are cooked through before serving.

Serving ideas

Dips: Ketchup and chutney are the suggested accompaniments; offer both so guests can choose a sweet, tangy or spicy dip.

On the plate: Serve the chicken hot with a fresh salad or vegetables to balance the fried coating and make it part of a fuller meal.

Planning the timing

Advance prep: The recipe’s main wait is the 4–6-hour marinating period, and total cooking time is not specified. Allow extra time for heating the oil and frying in batches.

Serving: Fry close to mealtime so the coating stays crisp. If making multiple batches, keep the cooked pieces briefly on a rack rather than stacking them.

Recipe notes & tips

• Cut the chicken into similar-sized cubes so the pieces cook at a similar pace.
• Marinate the chicken for the full 4–6 hours, keeping it covered in the fridge.
• Let excess marinade drip back into the bowl before adding each piece to the hot oil.
• Fry in batches so the pieces have room to crisp rather than steam.
• Serve soon after frying for the best crunch.

Variations

• Adjust the heat: Reduce the chilli powders for a milder batch.
• More lemon: Add extra lemon wedges at the table for a sharper finish.
• Change the dip: Serve with a chilli sauce instead of, or alongside, ketchup.
• Fresh side: Pair with sliced cucumber and onion for a cool contrast.
• Skip the colouring: Leave out the food colouring for a less vivid coating.

Common mistakes to avoid

• Crowding the pan: The oil temperature can drop and the coating may soften; fry in batches.
• Short marinating: The recipe specifies at least 4–6 hours; allow that time before frying.
• Uneven pieces: Large and small cubes cook at different rates; cut them to a similar size.
• Oil too cool: The coating can turn greasy; let the oil heat before frying the chicken.
• Leaving the chicken stacked: Trapped steam softens the crust; arrange cooked pieces in a single layer.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften during storage.

Frequently asked questions