Garam Masala Fried Chicken with Trout Roe, Uni, and Garlic Aioli

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Fried Chicken
Chicken thighs 4
Club House Garam Masala 4 tbsp
Lemongrass, minced 1 each
bowl Seasoned flour 1
bowl Milk 1
Oil, for frying 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Egg yolks 2
Garlic, cloves 5
Oil, to blend 1/2 tsp
Lemon juice 1 tsp
Uni Bits 1 cup
Trout Roe 1 cup
Edible Flowers 1 cup


This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.

For the Garam Masala Fried Chicken: Toss chicken thighs in Club House Garam Masala (1 tbsp) and minced lemongrass. Let marinate for an hour to overnight. Perform standard breading procedure with seasoned flour and milk and fry chicken thighs at 365 degrees Fahrenheit until golden brown. Place the remaining Club House Garam Masala (3 tbsp) in a bowl and pour approximately 4 ounces of the hot cooking liquid over the spices. Whisk and toss the fried chicken in it and season with Club House Sea Salt, French Mediterranean.

For the Aioli: Add egg yolks and garlic to food processor. Process until yolks increase in volume. Slowly add oil and lemon juice at the end. If becomes too thick add a touch of water between adding oil.

For Serving: Place the fried chicken down on the plate. Place aioli in squeeze bottle and place "Hershey kiss" like dollops onto the chicken. Garnish with uni bits, trout roe, and edible flowers.

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