South Indian Spice Fried Chicken With Tomato Chutney
Experience a burst of South Indian flavors with this crispy and succulent chicken fry recipe. Marinated in a fragrant blend of spices and herbs, the chicken is coated in a crispy batter and deep-fried to golden perfection. Serve alongside a zesty tomato chutney that elevates the dish with its tangy and aromatic notes. Enjoy this delicious and satisfying dish as a flavorful appetizer or main course.
— Constant Cookbook
Ingredients
- 600g/1lb 5oz chicken thighs
- 1 tsp salt
- 2 tsp ginger and garlic
- 2 lemons
- 1 tbsp red chili paste or red chilli powder
- 20 curry leaves
- 75g/2¾oz gram flour
- 150g/5½oz rice flour
- 50g/1¾oz refined plain flour
- 1 tsp red chili powder
- 1 tsp salt
- , for deep frying vegetable oil
- 2 tsp South Indian garam masala
- 8 curry leaves
- 3 garlic
- 2 tbsp chopped coriander
- 1 banana shallot
- 1 tsp salt
- ½ tsp chilli powder
- 1 tsp cumin
- 2 large tomatoes
- 1 lemon
Instructions
- Marinate the chicken in the salt, ginger and garlic paste, lemon juice, one teaspoon of the red chilli powder and the curry leaves. Cover the chicken and place in the fridge for an hour.
- Meanwhile in a mixing bowl add gram flour, rice flour, plain flour, the remaining red chilli powder and salt.
- Heat a deep fat fryer to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the marinated chicken cubes in the seasoned flour mixture, then deep-fry the chicken until crisp and cooked through. Sprinkle the chicken with garam masala.
- For the tomato chutney, heat some oil in a small frying pan and lightly sauté the curry leaves. Drain on kitchen paper.
- Place the curry leaves, garlic, coriander, shallot, salt, chilli powder, cumin seeds in a stone pestle and mortar. Crush the mixture gently. Add tomato wedges and lemon juice, blending them in to the mixture. Season to taste with more salt and lemon juice.
- Place the fried chicken on a serving plate with the chutney alongside.
Cook Time
10M
Prep Time
PT2H
Yield
Serves 4-5
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