Ingredients

• 2 pounds skinless boneless chicken thighs
• 0.25 cups fresh curry leaves
• 1 cup plain yogurt
• 1 tablespoon garlic
• 1 tablespoon ginger
• 2 tablespoons Kashmiri hot chili powder
• 1 tablespoon salt
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1 tablespoon ground coriander
• 1 teaspoon cardamom
• 1 teaspoon freshly ground black pepper
• 1 cup cornstarch
• 1 cup rice flour
• 1 cup chili peppers
• 2 cups vegetable oil

Instructions

1. 1 Mix chicken, curry leaves, yogurt, garlic, ginger, chili powder, turmeric, garam masala, salt, coriander, cardamom, and black pepper together. Cover and let marinate in a refrigerator for 2 hours or up to overnight.
2. 2 Stir cornstarch and rice flour into chicken and yogurt mixture just before preparing to fry chicken.
3. 3 Heat oil in a deep pan over medium heat. Add chicken pieces and chili peppers carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and crispy, about 5 minutes.
4. 4 Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

Nutrition per serving