WHOLE CHICKEN DEEP FRY

Ingredients

• 1.5 kg Chicken Thighs, Bone‑In, Skinless (Cut into bite‑size pieces)
• 1 cup Plain Yogurt (Full‑fat, for marination)
• 2 tablespoons Ginger‑Garlic Paste (Store‑bought or homemade)
• 2 teaspoons Red Chili Powder (Adjust to heat preference)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 1.5 teaspoons Salt
• 2 tablespoons Lemon Juice (Freshly squeezed)
• 4 tablespoons Vegetable Oil (Canola, sunflower, or peanut oil)
• 2 tablespoons Fresh Cilantro (Chopped, for garnish)

Instructions

1. Prepare the Chicken

   Trim any excess fat and cut the chicken thighs into bite‑size pieces.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl combine yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Stir until smooth.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken pieces to the bowl, coat them thoroughly, then cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

   Time: PT30M

4. Heat the Oil

   Pour 4 Tbsp oil into a large skillet and heat over medium‑high heat until it shimmers (about 180 °C / 350 °F).

   Time: PT5M

   Temperature: 180°C

5. Fry the Chicken

   Add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Fry for 8‑10 minutes per side, turning once, until the exterior is deep golden and the internal temperature reaches 75 °C.

   Time: PT20M

   Temperature: 180°C

6. Rest and Garnish

   Transfer the fried chicken to a plate, let rest for 5 minutes, then sprinkle chopped cilantro over the top.

   Time: PT7M

7. Serve

   Serve hot with naan, rice, or a fresh salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

1 g