Chicken 65 (Indian Fried Chicken)



Serves: 4
Prep time: 8 hrs 30 min
Cook time: 5 min

Ingredients

For the chicken and the marinade:

  • 6 boneless, skinless chicken thighs
  • 1 tablespoon Kashmiri red chili powder or Hungarian hot paprika
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lemon juice, plus more as desired
  • 2 cloves garlic, crushed
  • 1 one-inch piece ginger, grated
  • Salt and fresh ground black pepper, to taste

For the seasoned coating and yogurt sauce:

  • 4 tablespoons cornstarch
  • 2 tablespoons rice flour
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Kashmiri red chili powder or Hungarian hot paprika, divided
  • 1/4 teaspoon salt and fresh ground black pepper, or to taste
  • 1 egg, beaten
  • Neutral oil, for deep-frying
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon ground cumin
  • 1/2 clove garlic, crushed
  • Salt and fresh ground black pepper, to taste
In This Recipe

Directions

  1. Cut the chicken into bite-sized pieces and place in a shallow container. Set aside.
  2. To make a marinade for the chicken, whisk together the chili powder, ground coriander, lemon juice, garlic, ginger, salt and pepper. Taste and add more lemon juice as desired. Rub into the chicken pieces and marinate for at least an hour, ideally overnight.
  3. To make the seasoned coating, stir together the cornstarch, flours, 1 teaspoon chili powder, and salt and pepper. Set aside.
  4. Heat the oil in a deep pot to 375º F. Dredge the chicken pieces in the beaten egg, then through the seasoned flours. Carefully deep-fry the pieces, four to five pieces at a time, for 3 to 5 minutes.
  5. Remove from the hot oil, using a slotted spoon, and drain on a paper towel-lined plate.
  6. To make the yogurt sauce, whisk together the yogurt, cumin, the remaining 1/2 teaspoon chili powder, garlic, and salt and pepper.
  7. Serve the chicken pieces warm with the yogurt sauce on the side for dipping. Usually this recipe is served as an appetizer, but it also make for a great entrée.

More Great Recipes:
Indian|Coriander|Chicken|Lemon Juice|Cumin|Fry|Appetizer

Reviews (10) Questions (0)

10 Reviews

Huma October 11, 2018
Thanks for this..
 
Claire L. December 21, 2017
This turned out great. Breading stuck really well and got nice and crispy. Not very spicy (though I assume this depends on the potency of your chili powder). We'll add more chili to the breading next time.
 
cookinalong August 14, 2016
The seasoning in this dish is perfect! This is the stuff food obsessions are made of. The only tweak I've made is to substitute Wondra for the flour and rice flour in the seasoned coating, only because I seldom have rice flour on hand and it's a 20 min drive to the closest store that carries it. I think the Wondra actually improves the texture of the coating. It gets a really nice crunchy texture and doesn't clump up in the little crevices of the chicken.
 
Sameera A. May 19, 2016
Excellent recipe!
 
Robin C. April 17, 2016
Excellent! Even my picky son who hates everything had more than his fair share!
 
Ileana M. April 23, 2015
Made this last night for dinner, using paprika instead of the special chili powder. We loved it! Was not too spicy at all, and we actually left the chicken marinating for a full day. You have inspired us to fry chicken more often. This is my new favorite thing to make with boneless, skinless chicken thighs. Thanks for a great recipe!
 
Mike V. April 23, 2015
This is probably the best fried chicken recipe I've used in a long time. I couldn't find the special chili powder and substituted regular chili powder. I could have done with out the yogurt sauce. I used Franks Red Hot sauce instead. This is a recipe is a instant favorite!!!
 
zaini April 23, 2015
This is an awesome recipe. Indian food is the best.
 
GAIL I. April 22, 2015
I brought back some bright dishes from Tunisia so will look good
 
GAIL I. April 22, 2015
Was looking for something different to go with my BBQ menu. Look forward to trying this.