Crispy South Indian Chicken 65 with Fragrant Curry Leaves and Chili
Here is a flavorful recipe for Chicken , a famous, fiery, and-crispy South Indian appetizer that features bite-sized pieces of chicken coated in a spiced yogurt marinade, deep-fried, and tossed in a aromatic tempering of curry leaves and green chilies.
Prep
35 min
Cook
15 min
Total
50 min
Servings
4
Ingredients
- Boneless Chicken Thighs: 1 lb (about 450g), cut into bite-sized (1-inch) cubes
- Plain Yogurt (Curd): $1/2$ cup
- Ginger-Garlic Paste
- Lemon Juice
- Red Chili Powder (Kashmiri preferred for color): 1 to $1.5$ teaspoons
- Garam Masala: 1 teaspoon
- Turmeric Powder: $1/2$ teaspoon
- Black Pepper Powder:
- Salt: 1 teaspoon (or to taste)
- Egg: 1 (lightly beaten, optional for extra binding)
- Cornstarch (Cornflour): 2 tablespoons
- Rice Flour: 2 tablespoons
- All-Purpose Flour (Maida): 1.5 tablespoons
- Vegetable Oil: 2–3 tablespoons (plus extra for deep frying)
- Fresh Curry Leaves: 2 to 3 sprigs
- Green Chilies: 4–5, slit or halved
- Garlic: 5–6 cloves, finely chopped
Instructions
- 1
In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, turmeric, black pepper, and salt.
- 2
Mix well to ensure every piece is coated. Cover and let it marinate in the refrigerator for at least 30 to 60 minutes (longer yields a richer flavor).
- 3
Just before you are ready to fry, add the beaten egg (if using), cornstarch, rice flour, and all-purpose flour straight into the marinated chicken.
- 4
Mix thoroughly. The batter should cling thickly to the chicken without being overly runny.
- 5
Heat enough vegetable oil for deep-frying in a heavy-bottomed pan or Dutch oven over medium-high heat (about 350°F / 175°C).
- 6
Drop the chicken pieces into the hot oil in small batches so you don't overcrowd the pan.
- 7
Fry undisturbed for the first 2 minutes, then stir and cook for 5 to 7 minutes until golden brown, crispy, and cooked through.
- 8
Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining chicken.
- 9
Heat 2 tablespoons of oil in a separate wide pan or wok over medium heat.
- 10
Add the chopped garlic, slit green chilies, and fresh curry leaves. Sauté for about 30–60 seconds until the garlic turns lightly golden and the curry leaves become wonderfully crisp and aromatic.
- 11
Toss the fried chicken directly into the pan. Toss vigorously on high heat for 1 minute so the crispy chicken absorbs all the fragrant oils.