Indian cuisine · Meat & Kebab

Chicken 65

Fried chicken cubes from Chennai in a rice flour-yogurt marinade, tossed with curry leaves and chili.

Ingredients · for 4 servings

• 700 g boneless chicken thigh
• 150 g yogurt
• 4 tbsp rice flour
• 2 tbsp cornstarch
• 1 egg
• 1 tsp Kashmiri chili powder
• 1 tsp ginger-garlic paste
• 3 sprigs curry leaves
• 4 green chilies
• 1 lemon
• 1 l frying oil
• Salt

Instructions

1. Cut the chicken into 3 cm cubes and mix with 100 g of the yogurt, ginger-garlic paste, chili powder, salt and the juice of half a lemon; marinate for 30 min.
2. Mix in the rice flour, cornstarch and egg until every piece is coated in a thin, viscous batter.
3. Heat the frying oil in a deep pot to 175°C – a wooden skewer dipped in should immediately show fine bubbles.
4. Deep-fry the chicken in batches for 4–5 min. until golden brown and crisp, and drain on paper towels.
5. Heat 2 tbsp of the frying oil in a pan and let the curry leaves crackle with the lengthwise-halved green chilies for 30 sec.
6. Stir in the remaining yogurt, add the chicken, toss for 1 min. until everything is glossy, and serve hot with lemon wedges.