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Ingredients
Method
- 700g chicken thigh fillets, cut into 3cm pieces
- 3 tbsp thick yoghurt
- 2 tbsp cornflour
- 1 tbsp rice flour
- 2 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 1 tbsp ginger garlic paste
- 1 tsp sea salt
- 500ml vegetable oil, for frying
- 2 sprigs curry leaves
- 2 green chillies, slit lengthways
- 1 lime, cut into wedges
- Combine the chicken with the yoghurt, cornflour, rice flour, chilli powder, turmeric, ginger garlic paste and salt. Leave it for 30 minutes at room temperature.
- Heat the oil in a deep pan to 175C. Fry the chicken in batches for 5 to 6 minutes, until deep red-brown and crisp at the edges. Drain on paper towel.
- Pour off all but 2 tablespoons of the oil. Add the curry leaves and green chillies and let them crackle for 20 seconds, then tip in the chicken and toss until everything is coated and glossy. Serve hot with lime wedges.
25 minutes, plus 30 minutes marinating
4 serving
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