- 4 boneless skinless chicken thighs
- 4 garlic cloves, grated
- ½” knob ginger, grated
- 2 large eggs
- 8 curry leaves
- 2 Tbsp (50g) yogurt
- 1 Tbsp (8g) Kashmiri chili powder
- 1 Tbsp (12g) cumin powder
- 1 tsp (5g) turmeric
- 2 cup (950ml) vegetable oil for frying
- Kosher salt to taste
Thattu Chicken | Indian Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Prep
1 hour, 15 minutes
Cook
10 minutes
Total
1 hour, 25 minutes
Serves
4
people
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Ingredients
Directions
- In a large mixing bowl, whisk together garlic, ginger, eggs, curry leaves, yogurt, Kashmiri chili powder, cumin, and turmeric until fully incorporated.
- Add chicken to the bowl and allow to marinate for 1-2 hours.
- In a large cast iron pan or wok, heat vegetable oil to 350°f (175°C).
- Add chicken one piece at a time to the hot oil and cook for 8-10 minutes, or until chicken pieces are crispy and golden brown.
- Transfer chicken to a wire rack-lined baking tray and allow to cool for 2-3 minutes.
