Crispy deep-fried chicken tossed in a quick mustard seed and curry leaf tempering — a South Indian bar snack that is meant to be eaten immediately while the coating is still crackling. The combination of cornflour and rice flour in the marinade is what gives the crust its distinct crispness; cornflour alone makes it softer, rice flour alone makes it too thin. Kashmiri chilli is essential for the deep red color — it contributes almost no heat.
Ingredients
- 500g chicken thighs, boneless, cut into bite-sized pieces
- Oil for deep frying
Marinade
- 2 tbsp plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp Kashmiri chilli powder (for color)
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp lemon juice
- Salt to taste
- 2 tbsp cornflour
- 1 tbsp rice flour
Tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 10–12 curry leaves
- 2 green chillies, slit
- 1 tsp ginger-garlic paste
Instructions
Marinate
- Combine all marinade ingredients with the chicken and mix well to coat.
- Rest for at least 30 minutes — overnight in the fridge gives the best result.
Fry
- Heat oil in a wok or deep pan to 350°F.
- Fry chicken in batches for 5–6 minutes until deep golden and cooked through. Do not overcrowd — it drops the oil temperature and makes the chicken greasy.
- Drain on paper towels and keep warm.
Temper
- In a separate pan, heat 1 tbsp oil over high heat. Add mustard seeds and let them splutter.
- Add curry leaves and green chillies. Fry 30 seconds until fragrant.
- Add ginger-garlic paste and sauté another 30 seconds.
- Toss the fried chicken in the tempering and serve immediately.
Storage
Best eaten fresh — the crispness fades fast.
- Fridge: Up to 2 days in an airtight container. The coating softens but flavor holds.
- Reheat: Air fryer at 375°F for 5 minutes works best to restore some crispness. Avoid the microwave.
- Do not freeze — yogurt-based marinades turn grainy after freezing.
Notes
- Rice flour in the marinade is the secret to extra crispness.
- Kashmiri chilli gives color without serious heat — don't skip it.
Added Mar 29, 2026 · Updated Mar 29, 2026