How to Make Chicken 65: Indian Spiced Fried Chicken

Ingredients

• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 4 cloves Garlic (minced very fine)
• 1 tablespoon Ginger (fresh, minced)
• 1 teaspoon Garam Masala
• 1 teaspoon Kashmiri Chili Powder (for color and mild heat)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 40 leaves Fresh Curry Leaves (about 20 for the marinade and 20 for the glaze, finely chopped for the marinade)
• 6 Thai Chilies (fresh, whole; skin will blister in oil)
• 1 teaspoon Sugar
• 2 tablespoons Cornstarch (for light crisp batter)
• 2 tablespoons Rice Flour (South Indian style, adds crunch)
• 2 tablespoons Water (just enough to make a smooth batter)
• 4 cups Vegetable Oil (neutral flavor, for deep frying (≈1 inch depth))

Instructions

1. Prepare Yogurt Marinade

   In a mixing bowl combine the yogurt, lemon juice, minced garlic, minced ginger, garam masala, Kashmiri chili powder, turmeric, salt, and 20 finely chopped fresh curry leaves. Mix until smooth.

   Time: PT10M

2. Cube and Marinate Chicken

   Cut 500 g (about 1 lb) of boneless, skinless chicken breast into 1‑inch cubes. Add the chicken to the yogurt mixture, toss to coat, and refrigerate uncovered for 30 minutes (or up to 16 hours for deeper flavor).

   Time: PT35M

3. Prep Glaze Aromatics

   Thinly slice the remaining garlic, pick the fresh curry leaves off the stems, and keep the Thai chilies whole.

   Time: PT5M

4. Make Sweet‑Sour Chili Glaze

   Heat 2 tbsp oil in a small pan until it shimmers (≈325°F). Add the Thai chilies and fry until the skins blister. Cover briefly to contain splatter. Add the fresh curry leaves, cover for 1 minute, then add the sliced garlic and fry until just translucent. Stir in Kashmiri chili powder, lemon juice, and sugar; cook 1‑2 minutes until the sugar dissolves. Remove from heat and set aside.

   Time: PT5M

   Temperature: 325°F

5. Prepare Batter

   In a separate bowl whisk together cornstarch, rice flour, and water until a smooth, lump‑free batter forms.

   Time: PT5M

6. Coat Chicken in Batter

   Remove the marinated chicken from the fridge. Add the batter to the bowl and gently fold until each piece is evenly coated.

   Time: PT5M

7. Heat Oil for Frying

   Fill the deep‑fry pot with vegetable oil to about 1 inch depth. Heat to 325°F, using a thermometer to monitor.

   Time: PT5M

   Temperature: 325°F

8. Deep‑Fry Chicken

   Working in small batches, gently lower the coated chicken into the hot oil. Fry 4‑5 minutes per batch, or until the pieces turn golden‑brown and crisp. Use a slotted spoon to transfer cooked pieces to a wire rack lined with paper towels.

   Time: PT15M

   Temperature: 325°F

9. Drain and Rest

   Allow the fried chicken to rest on the rack for 2 minutes to release excess oil.

   Time: PT5M

10. Toss with Glaze

    Transfer the hot fried chicken to a large bowl, pour the prepared glaze over it, and toss gently with hands or tongs until every piece is evenly coated.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g