Go Back
–+ servings
fried chicken on pasrchment paper garnished with cilantro
Print Recipe
5 from 3 votes

Indian Fried Chicken

This Indian Fried Chicken is marinated in yogurt and spices, coated in cornstarch, and deep fried to a perfectly crisp golden brown.
Prep Time5 minutes
Cook Time1 hour
Marinade1 day
Total Time1 day 1 hour 5 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 607kcal
Author: Danielle Wolter

Equipment

  • Cast Iron Dutch Oven

Ingredients

  • 2 pounds bone in chicken thighs and/or legs
  • peanut oil
  • ½ cup cornstarch
  • ½ cup rice flour
  • 2 teaspoons salt
  • 2 teaspoons garam masala
  • 1 tablespoon honey (optional - for drizzling over cooked chicken)

Marinade

  • ½ cup yogurt
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice substitute lime juice
  • 1 tablespoon ginger paste substitute grated ginger
  • 2 garlic cloves minced
  • 1 teaspoon paprika substitute kashmiri chili powder
  • ½ teaspoon salt plus extra for sprinkling on the finished chicken
  • ¼ teaspoon black pepper

Instructions

  • Combine all the marinade ingredients in a bowl and mix to combine. Add the chicken and store in the fridge for 12-24 hours (or overnight).
  • Remove from fridge and let the chicken come to room temperature (about 30 minutes). **Putting cold chicken in the hot oil will bring down the temperature of the oil too fast. Pat each piece dry, removing any excess marinade.
  • Fill a heavy cast iron dutch oven half way full with oil and heat to 350 degrees. When the chicken is added the temperature will drop - we want to keep the temperature at 300-325 degrees when frying.
  • Combine the cornstarch, rice flour, salt and garam masala in a bowl and mix thoroughly.
  • Dip each piece of chicken in the cornstarch mixture until coated and place on a wire rack until all pieces are coated. Let sit for about 10 minutes.
  • Place the chicken in the heated oil, being very careful not to overcrowd the pan. Cook for about 12-16 minutes, flipping every 2-3 minutes to ensure the chicken cooks evenly. The internal temperature of the chicken should be 165 degrees when done.
  • Remove from pan and place on a wire rack over a baking sheet. Sprinkle lightly with salt.
  • When the first batch is done, keep it in a 200 degree oven to keep it warm and crisp. **Serve the chicken with a drizzle of honey (optional).

Notes

  1. Pat the chicken dry to remove excess marinade before dipping in cornstarch mixture - this helps keep the chicken crispy.
  2. Use a thermometer to check the oil temperature - it need to be hot enough to make the chicken crispy without burning it!
  3. Do not crowd the pan! I know it's tempting to try and get it all done at once, but crowding the pan brings the temperature of the oil down, making it harder to get that nice crispy chicken.
  4. Keep the chicken warm in a 200°F degree oven while cooking the remaining batches.
  5. Use a Dutch oven to fry to reduce the mess made by frying. A heavy cast iron pot will help the heat to stay even as well.
  6. Always cool the chicken on a wire rack so the oil drains off properly - this keeps it from getting greasy.
  7. Always use a high smoke point oil to ensure it doesn't burn (vegetable, canola, peanut or avocado oil are good option).
  8. You can substitute boneless chicken - just reduce the cook time by a few minutes as it will cook quicker.
  9. If the chicken starts to brown too quickly, turn the temperature down to bring it back to 325°F lowest.
  10. For added heat, add 1 teaspoon of kashmiri chili powder to the marinade.

Nutrition

Serving: 2pieces | Calories: 607kcal | Carbohydrates: 39g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 1330mg | Potassium: 483mg | Fiber: 1g | Sugar: 6g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg