Ingredients:
Chicken (cut into medium pieces): 500g
Ginger-garlic paste: 2 tbsp
Turmeric powder: ½ tsp
Red chili powder: 1 tsp (adjust to taste)
Coriander powder: 1 tsp
Garam masala: ½ tsp
Cumin powder: ½ tsp
Black pepper powder: ½ tsp
Lemon juice: 1 tbsp
Yogurt (curd): 2 tbsp
Salt: to taste
Rice flour or cornflour: 2 tbsp
Gram flour (besan): 2 tbsp
Curry leaves: 10-12
Green chilies: 2 (optional, slit)
Oil: for deep frying
Instructions:
1. Marinate the Chicken:
In a bowl, mix ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, cumin powder, black pepper powder, lemon juice, yogurt, and salt.
Add the chicken pieces and coat them well with the mixture.
Cover and let it marinate for at least 2 hours or overnight for better flavor.
2. Prepare for Frying:
Add rice flour and gram flour to the marinated chicken. Mix well to form a coating.
3. Heat Oil:
Heat oil in a deep frying pan or wok.
4. Fry the Chicken:
Add curry leaves and slit green chilies to the oil for added flavor.
Gently drop the chicken pieces into the hot oil. Fry in batches on medium heat until golden brown and crispy.
Ensure the chicken is cooked through by frying for about 8-10 minutes per batch.
5. Drain Excess Oil:
Remove the fried chicken pieces and place them on a paper towel to absorb excess oil.
6. Serve:
Garnish with fried curry leaves and serve hot with lemon wedges, onion rings, and mint chutney.
Enjoy your crispy and flavorful chicken fry!
