Make this spicy, tangy deep-fried chicken for a starter or snack. It will soon become a family favourite
- Serves: 4 persons
- 5 ½tsp cumin seeds
- 750g skinless and boneless chicken thighs
- 120g Greek-style yogurt
- 2tbsp lime juice
- 2tbsp grated ginger
- 5large garlic cloves , finely grated
- 1tbsp finely chopped curry leaves
- 1tbsp finely chopped coriander leaves
- 5 ½tbsp deggi mirch spice blend
- 1tsp amchoor powder (dried green mango powder, optional)
- ½tsp sugar
- 3tbsp rapeseed oil
- 1tbsp tomato ketchup
- 3tbsp rice flour
- vegetable oil , for deep-frying
- 3green chillies , slit lengthwise
- 1tbsp finely chopped garlic
- generous handful of whole curry leaves
- lime wedges, to serve
Step 1Dry-toast the cumin seeds in a small frying pan over a medium heat. Cool then put in a coffee or spice grinder and grind into a fine powder. Set aside. Cut the chicken thighs into quarters and combine in a mixing bowl with the yogurt, lime juice and 1½ tsp salt. Mix well. Mix in the grated ginger, garlic, 1 tsp ground black pepper, chopped curry leaves, chopped coriander, deggi mirch, amchoor powder (if using), sugar, 1 tbsp of the rapeseed oil and tomato ketchup. Mix well to ensure all the chicken pieces are thoroughly coated. Cover the bowl with and keep chilled for 3 hrs.
Step 2Remove the chicken from the fridge and leave for 30 mins. Stir in the rice flour and the roasted cumin powder mixture from step 1, and stir well.
Step 3Fill a large pan three-quarters full with oil and heat to 180C or until the batter sizzles when a little is dropped in. Take each piece of chicken individually and gently slide into the pan. Take care not to cook too many pieces in one go. The pieces should be bubbling when in the oil. Allow to cook for 3-4 mins, then carefully remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat for all the chicken pieces and set aside.
Step 4Put the remaining 2 tbsp rapeseed oil in a wok or karai and heat over a medium-high heat. Add the slit chillies, chopped garlic and curry leaves. Take care as the ingredients may pop. Cook for 1 min, then add the fried chicken and gently toss. Stir well for another minute to coat the chicken. Remove from the heat and serve with lime wedges on the side.