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Veda's Masala Chicken Nuggets with Caramelized Onions & Curry Leaves
Move over drive-thru nuggets—there’s a new nugg in town: the masala-spiced chicken nugget. Marinated in a bold mixture of garlic, ginger, turmeric and Kashmiri chilli, plus a Masala Spice Mix of Guntur Sannam chillies, Aranya pepper and Baraka cardamom, these nuggets are crispy, crunchy and highly snackable.
As a first generation immigrant growing up in small town America in the 1980s, I didn’t often see myself or my family’s food reflected in society. Straddling two cultures, I struggled to find a way to navigate between them both. Food became a tangible way to manifest that inner journey—from craving the “American” foods my friends ate as a child to wanting to learn traditional Indian recipes when I missed my mother’s cooking in college and finding creative ways to bring the flavors of my heritage and home together now. This recipe is an example of how delicious it can be to combine Indian spices with the foods I grew up with in central Pennsylvania.
Though there are several steps involved, you can prep some of the components ahead of time. I like to make the spice mix, prepare and marinate the chicken and even caramelize the onions the day before. That way, the day-of, I can focus on breading and frying the chicken. Looking for more or less fire? You can control the heat by simply adjusting the amount of the spice mix you use in the breading and in the onions. I promise you—after making this recipe, you’ll never look at chicken nuggets the same way again!