Indian · Dinner
Crispy Spiced Curry Leaf Chicken
Chicken 65
A South Indian Hyderabadi-style fried chicken tossed with curry leaves, green chilli, and a tangy yogurt-pepper finish.
$
8 minsPrep
12 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
22gCarbs
1gSugar
1gFiber
680mgSodium
110mgChol
Goes well with
Crisp LagerCrisp Lager — A crisp, refreshing beer t...
local
Thums UpThums Up — A refreshing pairing for this...
international
Instructions
1
Prep
Combine 440g chicken thigh cubes with 3 tbsp yogurt, 2 tbsp ginger-garlic paste, 2 tsp kashmiri chilli powder, 0.5 tsp cayenne, 1 tsp black pepper, 0.5 tsp cumin, 1 tsp salt, and 2 tsp lemon juice. Rest 5 minutes. Toss with 1/4 cup cornflour and 2 tbsp rice flour until evenly coated. Finely slice 6 garlic cloves and slit 4 green chillies lengthways.
2
Fry
Heat 1/2 cup oil in a large heavy skillet over medium-high heat to 175°C. Lower coated chicken in two batches in a single layer, fry 5–6 minutes per batch turning once, until deep golden brown and internal temperature reaches 74°C. Drain on paper towel.
3
Bloom
Pour off all but 2 tbsp oil from the pan, lower heat to medium. Add 24 fresh curry leaves, slit green chillies, and sliced garlic. Sizzle 30 seconds until curry leaves crackle and garlic turns light golden.
4
Finish
Return fried chicken to the pan, toss 60 seconds on medium-high heat to coat in the curry-leaf oil. Stir in 2 tbsp fresh coriander off the heat.
5
Plate
Transfer chicken 65 to plates, garnish with extra coriander, and serve with lemon wedges, sliced raw onion, mint chutney, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken thigh
- 3 tbsp plain whole-milk yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp kashmiri chilli powder
- 0.5 tsp cayenne
- 1 tsp ground black pepper
- 0.5 tsp ground cumin
- 1 tsp salt
- 2 tsp lemon juice
- 1/4 cup cornflour
- 2 tbsp rice flour
- 1/2 cup neutral oil
- 24 fresh curry leaves
- 4 green chillies
- 6 garlic cloves
- 2 tbsp fresh coriander
- 2 lemon wedges