Rowdy Rooster Fried Chicken Sandwiches

Ingredients

Fried Chicken

10 (about 3 1/2 pounds total) boneless, skinless chicken thighs 

¼ cup plus 3 tablespoons (3 1/2 ounces) white vinegar

6 tablespoons (4 ounces) ginger-garlic paste, divided

5 tablespoons kosher salt, divided 

1 ¼ cups (10 ounces) plain whole-milk yogurt

¼ cup chili powder

2 tablespoons plus 2 teaspoons garam masala

1 tablespoon ground turmeric

2 cups (about 8 1/2 ounces) all-purpose flour

1 ¼ cups (about 6 3/4 ounces) cornstarch

2 tablespoons black pepper 

Mint Chutney

3 cups roughly chopped fresh mint

½ cup roughly chopped red onion (from 1 small [2 ounces] onion)

¼ cup water, plus up to 1/3 cup more water as needed

1 tablespoon coarsely chopped (and seeded, if desired) fresh Indian green chiles or Thai green chiles (from 4 medium [1/2 ounces total] chiles) 

2 teaspoons coarsely chopped fresh ginger  

6 cups roughly chopped fresh cilantro, divided

1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 medium [4 ounces] lemon)

1 ½ teaspoons granulated sugar

1 teaspoon kosher salt 

Amchur Onions

1 teaspoon amchur (unripe mango powder)

½ teaspoon hot chili powder

½ teaspoon fine sea salt

1 medium-size (9 ounces) red onion, thinly sliced crosswise into half-moons

Scallion Yogurt

1 ½ cups (12 ounces) plain whole-milk yogurt

1 (5-ounce) bunch scallions, trimmed and finely chopped (1 1/3 cups)

Additional Ingredients

Peanut oil

2 cups (16 ounces) salted butter

⅓ cup chaat masala

⅓ cup Kashmiri chili powder 

10 kaiser rolls or brioche-style hamburger buns, split

DirectionsPrepare the Deep-fried Poultry

Step 1

Cut each poultry thigh lengthwise right into 3 equal items. Mix with each other vinegar, 3 tablespoons of the ginger-garlic paste, and 1 tbsp of the kosher salt in a large dish. Include poultry, and mix to layer. Marinate poultry, protected, in fridge for 45 mins.

On the other hand, Prepare the Mint Chutney

Step 1

Process mint, onion, sprinkle, chiles, ginger, and 3 mugs of the cilantro in a mixer until almost smooth, about 1 min, including additional sprinkle, 1 tablespoonful each time, as had to loosen up mix, and quiting sometimes to scuff down sides of dish as needed. Include remaining 3 mugs cilantro; process until smooth, about 1 min. Move chutney to a tool dish. Mix in lemon juice, sugar, and kosher salt. Mint Chutney may be kept in an airtight container in fridge up to 2 days.

Go back to the Deep-fried Poultry

Step 1

Mix with each other 1 1/4 mugs yogurt, 1/4 mug chili powder, garam masala, turmeric, 2 tablespoons of the kosher salt, and remaining 3 tablespoons ginger-garlic paste in a different large bowl; blend until combined. Remove poultry from marinade, trembling off extra fluid, and move to yogurt mix, covering items uniformly. Cover and marinate poultry in fridge for 3 to 4 hrs.

While Poultry Marinates, Prepare the Amchur Onions

Step 1

Mix with each other amchur, warm chili powder, and sea salt in a small dish. Spread out onion pieces uniformly on a large cooking sheet, and spray uniformly with amchur mix. Cover and refrigerate until ready to use. Amchur Onions can be kept in fridge up to 2 days.

Prepare the Scallion Yogurt

Step 1

Mix with each other yogurt and scallions in a tool dish until well combined. Refrigerate until ready to use. Scallion Yogurt can be kept in fridge up to 2 days.

Go back to the Deep-fried Poultry

Step 1

Blend with each other flour, cornstarch, pepper, and remaining 2 tablespoons kosher salt in a 9- x 13-inch meal or various other large superficial meal. Remove poultry items, 1 each time, from marinade, trembling off extra. Place in flour mix, relying on layer both sides of chicken; move to a cooking sheet.

Step 2

Put peanut oil right into a large pot to a deepness of 2 inches, and heat over medium to 325°F. Operating in 3 batches, include poultry to oil, and fry until gently browned, about 6 mins each set. Remove poultry from oil, and move to a cooking sheet lined with a cable shelf.

Step 3

Increase heat under oil to medium-high; heat oil to 400°F. Operating in 3 batches, fry poultry a 2nd time until deeply brownish and crunchy, 2 to 4 mins each set. Move to cable shelf.

Step 4

Thaw butter in a tool saucepan over medium. Include chaat masala and Kashmiri chili powder, and mix until combined. Dip each item of poultry right into butter mix, production certain poultry is covered in spices; permit extra butter to drip off. Arrange poultry items uniformly on bottom bun halves. Top uniformly with Mint Chutney, Scallion Yogurt, and Amchur Onions; change top bun halves, and offer.