South Indian fried chicken

South Indian fried chicken

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

On the roads between the big towns and cities of South India – Chennai, Bangalore, Kochi, Trivandrum, Ooty – you can find many cafés selling this spicy chicken dish wrapped in banana leaves or paper. Open the parcel and you will be engulfed in a magical fragrance that will leave your average fried chicken for dead! Serve this dish with a leafy green salad.

Ingredients

Quantity Ingredient
1kg boneless, skinless chicken thighs, each cut into 4 pieces
50g besan, (chickpea flour)
25g plain flour
vegetable or canola oil, for deep-frying
lime wedges, to serve

Marinade

Quantity Ingredient
25 curry leaves, chopped
2 tablespoons Ginger paste
4 tablespoons Garlic paste
5 green chillies, chopped
1 teaspoon chilli powder
2 lemons, juiced
1/2-1 teaspoon salt, or to taste

Method

  1. Put the chicken in a large bowl. Sprinkle in the marinade ingredients one by one: the curry leaves, ginger paste, garlic paste, green chilli, chilli powder, lemon juice and salt. Stir to thoroughly coat the chicken pieces, then cover and put in the refrigerator to marinate for 1 hour.
  2. Add the besan and plain flour to the chicken and mix well.
  3. Heat the oil in a wok or deep-fryer to 180°C. Deep-fry the chicken a few pieces at a time for 8–10 minutes, or until crisp on the outside and cooked through. Drain on kitchen towels and serve immediately with lime wedges.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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