Indian · Dinner
Fried Chicken Chunks
Boneless chicken thigh chunks marinated in yogurt, ginger-garlic paste, and ground spices including turmeric, then double-dredged in cornstarch and gram flour for a craggy crust. Deep-fried until golden and crackling, served hot with lime wedge and fried curry leaves.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
26.8gFat
19.6gCarbs
2.8gSugar
1.9gFiber
612mgSodium
201mgChol
4.9gSat Fat
560mgPotassium
98mgCalcium
3.1mgIron
0.5mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
spice-route
all-time-classics
Instructions
1
Prep
Cut the boneless chicken thigh into bite-sized chunks and pat dry with paper towel.
2
Marinate
In a bowl, combine chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and lime juice. Cover and marinate in the fridge for 30 minutes.
3
Dredge
Mix cornstarch, gram flour, black pepper, and salt on a plate. Press each marinated chicken chunk into the mixture until fully coated on all sides.
4
Fry
Heat vegetable oil in a deep pot to 180°C (350°F) over medium-high heat. Lower chicken chunks in batches of 4–5 pieces, frying 5–6 minutes, turning once, until deep golden and firm to the touch.
5
Plate
Lift fried chicken onto a wire rack. Fry the curry leaves and green chili in the hot oil for 20 seconds until crackling, then scatter over the chicken. Serve immediately with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, cut into bite-sized chunks
- 6 tbsp6 tbsp plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp garam masala
- 2 tsp2 tsp lime juice
- 1/2 cup60g cornstarch
- 4 tbsp30g chickpea-gram-flour
- 1 tsp1 tsp black pepper, freshly ground
- salt, to taste
- 16-20 curry leaves
- 22 green chili, slit
- 2 cup480ml vegetable oil, for deep-frying
- 22 lime wedge, to serve
