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Ninja Gunpowder Chicken

12/12/2025

A Combination Of Asian Cusines 

Gunpowder Chicken is a bold, flavour-packed dish that combines crispy fried chicken with a fiery, aromatic spice mix inspired by classic gunpowder masala. Perfect for spice lovers, it delivers a satisfying crunch, smoky heat and layers of roasted chilli, garlic and herb notes in every bite.

Signature Spice Experience

The hallmark of Gunpowder Chicken is its dry, punchy coating. Tender pieces of chicken are marinated, fried until golden, then tossed in a special blend of crushed chillies, roasted spices, garlic and herbs. The result is a dish that is intensely savoury, slightly smoky and irresistibly moreish.

Perfect for Sharing

Served as a starter, bar snack or main course, Gunpowder Chicken pairs beautifully with cooling dips, fresh salads and soft breads. It is an ideal choice for gatherings, parties and casual dining where bold flavours and sharing plates are the focus.

Gunpowder Chicken
Gunpowder Chicken

Servings 3-4


Let's make a bold, spicy Ninja Woodfire Gunpowder Chicken. I'll give you a full recipe (includes a homemade "gunpowder" / milagai-podi spice), using a Ninja Woodfire method.

Ingredients — 

Chicken

  • 800 g bone-in chicken pieces (thighs & drumsticks recommended) or 1 kg boneless chicken thighs cut into large chunks
  • 2 tbsp oil (vegetable or sunflower)
  • 1 tbsp lemon juice

Marinade

  • 150 g Greek yogurt (or 150 g dairy-free yogurt)
  • 1 tbsp ginger-garlic paste
  • 1 tsp salt (adjust)
  • 1 tsp turmeric
  • 1 tsp smoked paprika (for color & mild smoke)
  • 1 tsp garam masala

Gunpowder (Milagai Podi) — makes ~80–100 g

  • 40 g chana dal (split chickpea)
  • 20 g urad dal (split black gram) — optional, or add extra chana dal
  • 30 whole dried red chilies (adjust to heat preference; mild = fewer)
  • 2 tbsp sesame seeds
  • 8–10 curry leaves, dried or fresh (optional)
  • ½ tsp asafoetida (hing) or ¼ tsp garlic powder
  • 1 tsp salt
  • 1 tsp sugar (optional, balances heat)

(You can substitute 3–4 tbsp store-bought gunpowder / milagai podi.)

Make the gunpowder spice

  1. Dry-roast chana dal on medium heat until golden and fragrant. Remove.
  2. In same pan, dry-roast urad dal briefly until lightly golden. Remove.
  3. Roast dried chilies (cut stem off) until they darken but don't burn. Remove.
  4. Toast sesame seeds until they pop. Toast curry leaves briefly.
  5. Cool all, then grind in a spice grinder to a coarse/fine powder with salt, hing, and sugar. Store in an airtight jar.


Cooking Pellets

Charcoal Pellets Click To Purchase


Directions🔥 

Marinade & prep

  1. Mix yogurt, ginger-garlic paste, lemon juice, oil, turmeric, smoked paprika, garam masala and salt.
  2. Reserve 2–3 tbsp of the gunpowder spice for finishing. Mix 3–4 tbsp (or to taste) of the gunpowder powder into the marinade.
  3. Coat the chicken in the marinade. Marinate 1–4 hours in fridge (overnight if you can). If short on time, 30–45 minutes still works.

Ninja Woodfire cooking — recommended method (Grill / Woodfire function)

(These settings assume a Ninja Woodfire that has Grill/Woodfire/Air Crisp/Oven modes.)

  1. Preheat Woodfire/Grill to medium-high (roughly 200–220°C / 390–430°F equivalent surface heat). Use Charcoal Wood Pellets and press Woodfire Technology button to ignite.
  2. Remove excess marinade from chicken (shake off) — leave a thin layer. Brush lightly with oil.
  3. Place chicken on the grill grate (skin-side down for bone-in). Use a drip tray beneath if needed.
  4. Cook for 10–15 minutes, then flip and cook another 8–12 minutes, depending on piece size. Total 18–27 minutes.
  5. Target internal temperature: 74°C (165°F) measured at the thickest part (no bone if boneless). (74 × 9/5 + 32 = 165.2°F → round to 165°F.)
  6. In the last 2–3 minutes, sprinkle reserved gunpowder evenly over the chicken and give a final sear to toast the spice. This brings out the roasted, nutty flavour.

Finishing & serving

  • After resting 5 minutes, toss chicken with a little extra lemon juice and a final dusting of gunpowder.
  • Serve with: steamed rice or lemony rice, naan or flatbreads, sliced onions, cucumber, and cilantro. A cooling raita or yogurt dip balances the heat.

Tips & variations

  • Less heat: use fewer dried chilies in the podi or add more sesame/chana dal to bulk it.
  • Smokier: toss a small piece of smoked salt or a drop of liquid smoke into marinade, or use the Woodfire mode for authentic smoke.
  • Crunchy finish: for boneless pieces, toss cooked pieces with a tablespoon of melted butter and extra podi for a sticky, crunchy coating.
  • Storage: refrigerated up to 3 days; reheat in Air Crisp at 170°C for 6–8 minutes to re-crisp.
  • Vegan option: use tofu or cauliflower florets, marinate & reduce cook time (air crisp ~12–15 minutes).


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