Whole30 Indian Fried Chicken
Servings 4 people
Ingredients
- 2 lbs boneless chicken thighs cubed
- 1 tbsp ginger garlic paste
- 3 tsp Kashmiri chili powder
- 1/2 tsp cayenne pepper
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp ground black pepper
- 1.5 tbsp lemon juice
- 1.5 tsp salt
- 25 curry leaves
- 2 tbsp coconut yogurt
- 1 tbsp tapioca starch
- 6 tbsp avocado oil
For serving
- chopped white onion
- lemon wedges
Instructions
- PAT dry the chicken pieces.
- ADD the following ingredients to the chicken: Kashmiri chili powder, coriander powder, cumin powder, garam masala, ginger garlic paste, coconut yogurt, lemon juice, and salt. Give it all a good mix.
- CHOP 15 curry leaves and mix with the chicken (skip this step if you don’t have curry leaves).
- MARINATE chicken for at least 30 minutes. The longer the chicken marinates, the better the flavors build up, so if feasible, marinate longer.
- ADD tapioca starch right before you plan to shallow fry the chicken and toss the chicken pieces to coat them with the starch.
- HEAT oil in a large pan.
- ADD 10 curry leaves to flavor the oil (skip this step if you don’t have curry leaves).
- PLACE the chicken pieces in the hot oil carefully and shallow fry each side for 6-8 minutes till the chicken is browned well.
- SERVE with freshly chopped onion and a squeeze of lemon.