Ingredients
- 500g chicken thighs, boneless, cut into bite-sized pieces
- Oil for deep frying
Marinade
- 2 tbsp plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp Kashmiri chilli powder (for colour)
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp lemon juice
- Salt to taste
- 2 tbsp cornflour
- 1 tbsp rice flour
Tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 10–12 curry leaves
- 2 green chillies, slit
- 1 tsp ginger-garlic paste
Instructions
Marinate
- Combine all marinade ingredients with the chicken and mix well to coat.
- Rest for at least 30 minutes — overnight in the fridge gives the best result.
Fry
- Heat oil in a wok or deep pan to 350°F.
- Fry chicken in batches for 5–6 minutes until deep golden and cooked through. Do not overcrowd — it drops the oil temperature and makes the chicken greasy.
- Drain on paper towels and keep warm.
Temper
- In a separate pan, heat 1 tbsp oil over high heat. Add mustard seeds and let them splutter.
- Add curry leaves and green chillies. Fry 30 seconds until fragrant.
- Add ginger-garlic paste and sauté another 30 seconds.
- Toss the fried chicken in the tempering and serve immediately.
Storage
Best eaten fresh — the crispness fades fast.
- Fridge: Up to 2 days in an airtight container. The coating softens but flavour holds.
- Reheat: Air fryer at 375°F for 5 minutes works best to restore some crispness. Avoid the microwave.
- Do not freeze — yogurt-based marinades turn grainy after freezing.
Notes
- Rice flour in the marinade is the secret to extra crispness.
- Kashmiri chilli gives colour without serious heat — don't skip it.
Added Mar 29, 2026 · Updated Mar 29, 2026