- Place the chicken pieces in a large bowl and cover with the buttermilk. Cover and refrigerate for at least an 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 four and the coating is packed super 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 five minutes, or until the waffles are golden brown. Repeat to make four 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 two pieces of Tandoori Fried Chicken. Garnish with a sprinkling of green onion and a drizzle of warm mango chutney.
Recipe excerpted from ‘Brunch Life’