Indian fried chicken – Recipe
Ingredients
For the marinade
150g/5½oz Greek yoghurt
2 tbsp rice vinegar
3cm/¼in fresh root ginger, grated
5 garlic cloves, grated
1 tsp chilli powder
1 tsp ground turneric
1 tsp ground cumin
1 tsp ground coriander
pinch allspice
1 tsp sea salt
8 chicken thigh fillets
For the flour coating
50g/1¾oz plain flour
50g/1¾oz rice flour
½ tsp sea salt
½ tsp white pepper
½ tsp chilli powder
To cook
100ml/3½fl oz vegetable oil
1 green chilli, sliced
1 garlic clove, sliced
handful fresh (or dried if you can’t find) curry leaves
lemon wedges, to serve
green salad, to serve
Method
For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 – 3 hours.
For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate.
Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 – 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil.
Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint.
Source: BBC FOODS
