Southern Indian fried chicken
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 4-5
- Dietary
- Egg-freePregnancy-friendly
A South Indian fried chicken recipe that would taste amazing in a paratha with homemade tomato chutney.
By Atul Kochhar
From Saturday Kitchen
Ingredients
For the spiced fried chicken
- 600g/1lb 5oz boneless, skinless chicken thighs, cut into 2.5cm/1in cubes
- 1 tsp salt
- 2 tsp ginger and garlic paste (equal parts)
- 2 lemons, juice only
- 1 tbsp chilli powder
- 20 fresh curry leaves, chopped
- 75g/2¾oz gram flour
- 150g/5½oz rice flour
- 50g/1¾oz plain flour
- 1 tsp red chilli powder
- 1 tsp salt
- vegetable oil, for deep frying
- 2 tsp South Indian garam masala
For the tomato chutney
- 8 curry leaves
- 3 garlic cloves, chopped
- 2 tbsp chopped coriander
- 1 banana shallot, chopped
- 1 tsp salt
- ½ tsp chilli powder
- 1 tsp cumin seeds
- 2 large tomatoes, cut into wedges
- 1 lemon, juice only
Method
Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour.
Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt.
Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala.
For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper.
Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice.
Place the fried chicken on a serving plate with the chutney alongside.
