Garam Masala Fried Chicken with Trout Roe, Uni, and Garlic Aioli | Club House for Chefs
Garam Masala Fried Chicken with Trout Roe, Uni, and Garlic Aioli. This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
Ingredients
- Fried Chicken | Serves 4
- 4 Chicken thighs
- 4 tbsps Club House ® Garam Masala
- 1 each Lemongrass, minced
- 1 bowl Seasoned flour
- 1 bowl Milk
- 1/2 tsps Oil, for frying
- 1/2 tsps Club House ® Sea Salt, French Mediterranean
- Aioli | Serves 4
- 2 Egg yolks
- 5 Garlic, cloves
- 1/2 tsps Oil, to blend
- 1 tsps Lemon juice
- Garnish | Serves 4
- 1 cup Uni Bits
- 1 cup Trout Roe
- 1 cup Edible Flowers
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