Masala Chicken Fingers

I’m writing this right after prepping my ingredients. I cannot wait to eat this already. So I really hope you feel like giving this one a shot too. This can be your own snack time chicken finger. Or an appetizer for a lunch or dinner party.



  • Finger Sliced Chicken
  • Minced Ginger (Kissi hui Adrak)
  • Salt (Namak)
  • Black Pepper Powder (Kaali Mirch)
  • Flour (Maida)
  • Coriander Powder (Dhaniya Powder)
  • Ginger Powder (Saunth)
  • Red Chili Powder (Lal Mirch)
  • Cumin Powder (Zeera powder)
  • 2 Eggs
  • Bread Crumbs





Step 1 – Marinade the chicken in garlic, salt and pepper. Leave for 30 minutes.





Step 2 – Pour a cup of flour in a plate. Add the seasonings – salt, black pepper, cumin powder, coriander powder and red chili powder.

Mix the dry ingredients.






Step 3 – Whisk 2 eggs in a separate bowl.





Step 4 – You must now have 4 separate plates/bowls of prepared ingredients – Marinated Chicken, Whisked Egg, Seasoned Flour and Bread Crumbs.


Step 5 – Time to start coating. Take a piece of chicken and dip in egg.

Step 6 – Now put the chicken on the seasoned flour and cover it well. This is where the ‘masala’ comes from. Be generous!

Step 7 – Roll the chicken in the bread crumbs. Repeat with all chicken pieces.

Step 8 – Heat oil in a pan on high heat. And to test the heat of the oil, dip a bit of the chicken. If it sizzles, you are ready to fry your Masala Chicken Fingers.

Step 9 – Fry all the masala coated chicken fingers.

Step 10 – Optional: Sprinkle parmesan cheese immediately on the fingers. It’ll melt onto the fingers.

It’s not over, yet. I love me some dips with chicken fingers. If you do too, read below 🙂

Firang Dip


  • Yoghurt
  • Mayonnaise
  • Dijon mustard
  • HP Sauce/Brown Sauce/Steak Sauce or BBQ Sauce
  • Garlic/Garlic Powder (optional)


Mix all ingredients. And your dip is ready!


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