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Indian Fried Chicken | How To Make The Best Chicken Recipe At Home
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RECIPE
INGREDIENTS
Marinade:
500 ml yogurt, (about 2 cups), lightly beaten
20 garlic cloves, peeled
7 green chillies, half deseeded and half with seeds, finely chopped
1 1⁄4 cups coriander leaves, loosely packed
1⁄2 cup mint leaves, fresh
1⁄2 teaspoon garam masala
1⁄2 teaspoon white pepper powder
1⁄2 teaspoon nutmeg powder
1⁄2 teaspoon mace powder
2 teaspoons salt, or to taste
125 ml cream, (about ½ cup), optional
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10 chicken thighs, small boneless (about 1 kilogram)
vegetable oil, to shallow fry
2 cups maida (all-purpose flour), to dredge
To Garnish:
40 curry leaves
1 1⁄2 tablespoons coconut oil
1 teaspoon garam masala
COOKING METHOD
- Make the marinade: pour yogurt into a blender / food processor; add garlic cloves, green chillies, coriander leaves, mint leaves, garam masala, white pepper powder, nutmeg powder, mace powder, and salt. Add cream if using. Run blender for 2 to 3 minutes to form a smooth marinade.
- Place chicken thighs in a non-reactive bowl (such as glass), and pour the prepared marinade over them. Mix to coat evenly, cover with plastic cling wrap, and then leave in the refrigerator to marinate overnight, at least 8 hours.
- Remove chicken from the refrigerator one hour before cooking.
- Heat a heavy frying pan or skillet on high heat; pour in about ½-inch oil. Once the oil is hot, but not smoking, remove one boneless thigh from the marinade, and dredge in maida (all-purpose flour) to coat evenly. Shake thigh to dust off excess flour. Carefully place in the frying pan, and fry till cooked through and golden brown all over, 2-3 minutes on each side. Remove and drain on kitchen paper, keeping the chicken warm while you repeat the process for remaining chicken. If you have a large pan, you can fry the multiple pieces of chicken together in batches while ensuring that you don’t crowd the pan.
- In the same oil, quickly fry the curry leaves till crispy, 15 to 20 seconds, but be careful when you put them in the hot oil as they splatter.
- Transfer chicken to a serving platter. Garnish with curry leaves, drizzle with coconut oil, and sprinkle with garam masala. Check seasoning and serve immediately.
- Make the marinade: pour yogurt into a blender / food processor; add garlic cloves, green chillies, coriander leaves, mint leaves, garam masala, white pepper powder, nutmeg powder, mace powder, and salt. Add cream if using. Run blender for 2 to 3 minutes to form a smooth marinade.
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