Are you looking for a unique and savoury snack to satisfy your cravings? This Crispy Chicken Chivda Recipe is the perfect solution. Unlike regular poha or potato snacks, this dish brings a delicious non-vegetarian twist to a classic Indian snack. Made with simple ingredients, this Crispy Chicken Chivda Recipe is crunchy, spicy, and packed with flavour. It is an amazing snack to serve your guests or take along during travel since it stays fresh for 8 to 10 days in an airtight container. The combination of fried chicken strips, crispy garlic, roasted chana dal, and curry leaves makes it totally irresistible. Plus, the process is incredibly beginner-friendly. Within 20 minutes, you can prepare this amazing treat. Let’s dive into the steps to make this mouth-watering Crispy Chicken Chivda Recipe at home today!
Also Read: Crispy Chicken Fry Recipe: Easy KFC Style at Home
Ingredients
- 150 grams of boneless soft chicken
- 1 teaspoon salt (divided for boiling and mixing)
- 1 teaspoon red chilli powder (adjust to your taste)
- 0.5 teaspoon all-purpose flour (maida)
- 0.5 teaspoon rice flour (can be replaced with chickpea flour)
- 1 teaspoon cornflour
- 6 to 7 garlic cloves (crushed, with skin on)
- 2 tablespoons roasted chana dal (dalia)
- 15 to 20 curry leaves
- 0.5 teaspoon chaat masala
- 1 cup cooking oil for deep frying
Step-by-Step Instructions
- Boil the Chicken: In a pot, add 150 grams of boneless chicken, a little water, and a pinch of salt. Boil for 10 minutes until soft.
- Shred the Chicken: Once cooled, pull the chicken apart into very thin and long shreds. Thin strips will make the Crispy Chicken Chivda Recipe much crunchier.
- Mix the Flours: Place the shredded chicken in a mixing bowl. Add 0.5 teaspoon all-purpose flour, 0.5 teaspoon rice flour, 1 teaspoon cornflour, a little salt, and 0.5 teaspoon chilli powder. Mix well so every piece is coated.
- Fry the Chicken: Heat oil in a deep pan. When the oil is very hot, drop the coated chicken pieces. Fry on a medium flame until they turn golden and fully crispy. Remove using a metal strainer to drain excess oil.
- Fry the Flavourings: In the same hot oil, fry the crushed garlic until golden brown. Next, briefly fry the roasted chana dal and curry leaves until crisp.
- Toss Everything Together: Add the fried chicken, garlic, chana dal, and curry leaves into a large bowl. Sprinkle 0.5 teaspoon chaat masala, a pinch of salt, and a little chilli powder. Mix very well. Let it cool before eating.
Also Read: Easy Butter Chicken Recipe That Tastes Better Than Takeout
Cooking Tips
- Keep the oil strictly hot before frying the chicken. If the oil is cold, the chicken will absorb it and become soggy.
- Make sure your chicken strips are as thin as possible to get the perfect crunch.
- Fry the garlic with the skin on. It adds a wonderful rustic flavour to the Crispy Chicken Chivda Recipe.
- Use a metal strainer to remove the fried items. This drains the oil completely and keeps the chivda dry.
- Let the mixture cool completely before storing it. It stays fresh for 8 to 10 days in an airtight box.
Variations
- Spicy Version: Add 1 chopped green chilli or extra red chilli powder while tossing the final mixture.
- Kids-Friendly Version: Skip the red chilli powder and use only mild chaat masala so it is not hot for children.
- Vegan Version: Replace the chicken with thin strips of firm tofu or soy chunks to make a vegan snack.
- Nutty Version: Fry 2 tablespoons of peanuts or cashew nuts and add them to the chivda for extra crunch.
Serving Suggestions
- Serve this amazing snack with a hot cup of tea or coffee in the evening.
- Pack it in a lunchbox or carry it in a sealed container for a savoury travel snack.
- Serve it as an appetiser alongside cold beverages at your next house party.
Also Read: Delicious Palak Chicken Recipe | Easy Indian Spinach Chicken
FAQs
Q: How long can I store this Crispy Chicken Chivda Recipe?
A: You can store it in a clean, airtight container for 8 to 10 days at room temperature. Ensure it is completely cool before sealing the box.
Q: Can I use chicken with bones for this recipe?
A: No, you must use soft boneless chicken so you can pull it into thin, edible shreds.
Q: What can I use instead of rice flour?
A: If you do not have rice flour, you can easily use 0.5 teaspoon of chickpea flour (besan) or roasted gram flour.
Q: Why did my chicken become chewy instead of crunchy?
A: This happens if the chicken shreds are too thick or if you fried them on a low flame. Keep the pieces very thin and fry on a medium-high flame.
Q: Can I add dry fruits to this dish?
A: Yes! Frying a few cashews and raisins in oil and mixing them in will make this recipe even richer.
Crispy Chicken Chivda Recipe: Secret To Perfect Crunch
Ingredients
- 150 grams of boneless soft chicken
- 1 teaspoon salt divided for boiling and mixing
- 1 teaspoon red chilli powder adjust to your taste
- 0.5 teaspoon all-purpose flour maida
- 0.5 teaspoon rice flour can be replaced with chickpea flour
- 1 teaspoon cornflour
- 6 to 7 garlic cloves crushed, with skin on
- 2 tablespoons roasted chana dal dalia
- 15 to 20 curry leaves
- 0.5 teaspoon chaat masala
- 1 cup cooking oil for deep frying
Instructions
- Boil the Chicken: In a pot, add 150 grams of boneless chicken, a little water, and a pinch of salt. Boil for 10 minutes until soft.
- Shred the Chicken: Once cooled, pull the chicken apart into very thin and long shreds. Thin strips will make the Crispy Chicken Chivda Recipe much crunchier.
- Mix the Flours: Place the shredded chicken in a mixing bowl. Add 0.5 teaspoon all-purpose flour, 0.5 teaspoon rice flour, 1 teaspoon cornflour, a little salt, and 0.5 teaspoon chilli powder. Mix well so every piece is coated.
- Fry the Chicken: Heat oil in a deep pan. When the oil is very hot, drop the coated chicken pieces. Fry on a medium flame until they turn golden and fully crispy. Remove using a metal strainer to drain excess oil.
- Fry the Flavourings: In the same hot oil, fry the crushed garlic until golden brown. Next, briefly fry the roasted chana dal and curry leaves until crisp.
- Toss Everything Together: Add the fried chicken, garlic, chana dal, and curry leaves into a large bowl. Sprinkle 0.5 teaspoon chaat masala, a pinch of salt, and a little chilli powder. Mix very well. Let it cool before eating.
