Serves 10
235 min
Chicken 65
Recipe GLPR1d62c64b1e4f85
A spiced and crispy Indian-style fried chicken dish with aromatic curry leaves, ginger, and garlic. Chicken thighs are marinated in yogurt and warming spices, coated in rice flour, deep-fried until golden, then tossed with fresh green chillies and curry leaves for a bold, tangy finish. Served with fresh lime wedges.
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Ingredients
1½ tsp cumin seeds
750 g skinless and boneless chicken thighs
120 g Greek-style yogurt
2 tbsp lime juice
2 tbsp grated ginger
5 large garlic cloves, finely grated
1 tbsp finely chopped curry leaves
1 tbsp finely chopped coriander leaves
1½ tbsp deggi mirch spice blend
1 tsp amchoor powder (dried green mango powder)
½ tsp sugar
3 tbsp rapeseed oil
1 tbsp tomato ketchup
3 tbsp rice flour
vegetable oil for deep-frying
3 green chillies, slit lengthwise
1 tbsp finely chopped garlic
generous handful of whole curry leaves
lime wedges, to serve
Directions
Heat a small frying pan over medium heat and dry-toast the cumin seeds for 1-2 minutes, stirring occasionally, until fragrant. Allow to cool completely, then grind to a fine powder using a spice grinder. Set aside.
Cut the chicken thighs into quarters. In a large mixing bowl, combine the chicken pieces with Greek yogurt, lime juice, and 1½ teaspoons of salt. Mix thoroughly.
Add the grated ginger, grated garlic, 1 teaspoon of ground black pepper, chopped curry leaves, chopped coriander leaves, deggi mirch, amchoor powder, sugar, 1 tablespoon of rapeseed oil, and tomato ketchup to the chicken. Mix well, ensuring all pieces are evenly coated. Cover and refrigerate for 3 hours.
Remove the bowl from the refrigerator and let the chicken sit at room temperature for 30 minutes.
Stir the rice flour and the ground cumin powder into the chicken mixture until all pieces are fully coated.
Fill a large, heavy-bottomed pan three-quarters full with vegetable oil and heat to 180°C (356°F), or until a small amount of batter sizzles immediately when dropped in.
Working in batches to avoid overcrowding, carefully slide individual chicken pieces into the hot oil. Cook for 3-4 minutes per batch until the exterior is golden and crispy and the internal temperature reaches 165°F. Remove with a slotted spoon and drain on paper towels. Repeat with remaining chicken.
Heat the remaining 2 tablespoons of rapeseed oil in a wok or large skillet over medium-high heat. Add the slit green chillies, chopped garlic, and whole curry leaves. Cook for 1 minute, stirring carefully as the ingredients may splutter.
Add the fried chicken to the wok and gently toss to coat evenly with the oil and aromatics. Stir for another minute. Remove from heat and serve immediately with fresh lime wedges on the side.
