Ingredients
Scale
- 2 pounds chicken (bone-in thighs and drumsticks)
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 3 tablespoons cornflour (cornstarch)
- 2 tablespoons rice flour (optional)
- 1 egg, beaten
- Neutral oil for deep frying
Instructions
- Heat enough oil in a deep frying pan over medium-high heat.
- In a large bowl, mix chicken with ginger-garlic paste, red chili powder, turmeric, coriander, garam masala, salt, and lemon juice. Marinate for 4 hours or overnight.
- Mix cornflour, rice flour, and beaten egg into the marinated chicken. Coat each piece thoroughly.
- Lay the coated chicken on a tray without overlapping.
- Fry chicken in batches for 8–10 minutes per batch until golden and crispy. Drain on paper towels.
- Sprinkle with chaat masala or lime juice if desired, then serve hot with chutney and onion rings.
Notes
- Use bone-in cuts for juicier chicken and richer flavor.
- Don’t overcrowd the pan while frying to maintain oil temperature.
- Let chicken rest before serving to lock in juices.
- Add curry leaves to hot oil for an aromatic twist.
- Prep Time: 15 minutes (+ 4 hours marination)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Indian
- Diet: Hindu
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 1g
- Sodium: 630mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
Keywords: Indian fried chicken, crispy chicken, spicy fried chicken, Indian street food, homemade fried chicken