Chicken 65
South Indian deep-fried chicken with curry leaves, green chilli and yoghurt — crispy, spicy and addictive.
Total time
85 min
Prep
65 min
Cook
20 min
Difficulty
medium
Cuisine
Indian
gluten-free
Ingredients
800gchicken thighs, boneless and diced
200mlfull fat yoghurt
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspred chilli powder
1 tspgaram masala
1 tspturmeric
3 tbspcornflour
20curry leaves
4green chillis, slit
oil for deep fryingabout 1L
lemon wedgesto serve
Instructions
1
Mix yoghurt, garlic, ginger, chilli powder, garam masala, turmeric and cornflour.
2
Coat chicken thoroughly in marinade, rest 1 hour.
3
Deep fry chicken at 180C in batches for 5-6 minutes until golden and cooked through.
4
Drain on paper towel.
5
Heat 2 tbsp oil in a wok, fry curry leaves and green chillis until crispy.
6
Add fried chicken to the wok and toss with curry leaves and chillis.
7
Serve immediately with lemon wedges — eat with your fingers.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
519
Protein
67.3g
Fat
17g
Carbs
19.1g
Fiber
2.1g
Sodium
569mg
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