Indian · Dinner
Deep Fried Battered Chicken Curry Style
Bone-in chicken thigh pieces marinated in yogurt and ginger-garlic, coated in a spiced chickpea-flour batter, deep fried until crackling-crisp, then tossed through a quick onion-tomato masala with green chilies and curry leaves. Served hot with lemon wedges and cilantro, balancing crunch against tangy gravy.
$4
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
682Calories
45.3gProtein
41.8gFat
31.2gCarbs
6.1gSugar
4.9gFiber
942mgSodium
205mgChol
8.1gSat Fat
780mgPotassium
115mgCalcium
4.2mgIron
0.7mcgVitamin B12
18mgVitamin C
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Combine chicken thigh pieces with yogurt, ginger-garlic paste, turmeric, chili powder and salt; marinate covered in the fridge for 30 minutes.
2
Marinate
Leave covered in the refrigerator for the full 30 minutes.
3
Prep
Whisk chickpea flour, cornstarch, baking soda and enough water into the marinated chicken to form a thick, clinging batter.
4
Fry
Heat deep-frying oil in a wok or deep pot to 340°F (170°C); fry battered chicken pieces in two batches for 7 to 8 minutes each until deep golden and crisp.
5
Drain
Lift fried chicken onto a wire rack or paper towels for 2 minutes to drain excess oil while staying crisp.
6
Saute
Heat 1 teaspoon oil in a wide skillet over medium heat; add curry leaves, minced garlic, minced ginger and slit green chili; saute 30 seconds until curry leaves turn crackly.
7
Saute
Add sliced onion and saute over medium heat for 4 minutes until softened and lightly browned at the edges.
8
Simmer
Stir in chopped tomato, garam masala and cumin; simmer over medium-low heat for 5 minutes until tomato breaks down.
9
Toss
Add fried chicken to the skillet and toss over medium heat for 2 minutes until coated in masala.
10
Plate
Transfer to a plate, scatter with chopped cilantro and serve immediately with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in chicken thigh, cut into 2-inch pieces
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp salt
- 1/2 cup60g chickpea-gram-flour
- 4 tbsp32g cornstarch
- 1/2 tsp1/2 tsp baking-soda
- 4 tbsp60ml water, as needed for batter
- 2 cup480ml vegetable-oil, for deep frying
- 2 tsp2 tsp vegetable-oil, for the masala
- 2020 curry-leaf leaves
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 22 green chili-fresh, slit
- 11 onion
- 1/2 cup90g tomato
- 1/2 tsp1/2 tsp garam-masala
- 1/2 tsp1/2 tsp cumin-ground
- 2 tbsp2 tbsp cilantro
