Ingredients
- 1 kg chicken (bone-in, medium pieces)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 7–8 curry leaves, finely chopped
- 1 teaspoon black pepper powder
- 1 teaspoon green chili paste
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon thick yogurt
- 1 teaspoon soy sauce
- Salt to taste
- 6–7 tablespoons cornflour
- Additional cornflour for coating
- Oil for deep frying
Instructions
- Clean and pat dry the chicken pieces, then place them in a large mixing bowl.
- Add ginger paste, garlic paste, chopped curry leaves, black pepper, green chili paste, Kashmiri red chili powder, coriander powder, garam masala, yogurt, soy sauce, and salt.
- Mix thoroughly to coat all chicken pieces evenly with the marinade.
- Cover and marinate for at least 1 hour, preferably 3–4 hours in the refrigerator.
- Add 6–7 tablespoons of cornflour to the marinated chicken and mix until a thick coating forms.
- Heat oil in a deep frying pan over medium heat.
- Lightly coat each chicken piece with additional cornflour before frying.
- Fry in batches, avoiding overcrowding, until golden brown and crispy (about 8–10 minutes per batch).
- Remove and drain on paper towels to remove excess oil.
- Garnish with curry leaves if desired and serve hot.
Notes
- Longer marination enhances flavor and tenderness.
- Adjust spice levels by reducing chili paste or pepper.
- Double coating with cornflour creates extra crispiness.
- Boneless chicken can be used for quicker cooking.
- Air frying is a lighter alternative at 200°C for 20–25 minutes.
- Reheat in the oven to maintain crispiness; avoid microwaving.
- Use neutral oils like sunflower or vegetable oil for frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
