There are many Indian Restaurant around where we live so I hardly cook any Indian food at home. If we want Indian food we just go to the restaurant. I was looking through my cookbooks the other day and came across a Best Ever Indian Cookbook that I bought a long time ago and totally forgotten about it. While flipping through the pages many of the recipes attract my attention. The first is this particular dish. Since I plan to cook nasi lemak for dinner so I thought this dish will goes well with it. The recipe said to deep fry it but I just shallow fried them. The chicken is crispy on the outside and juicy on the inside and with great spices flavor. No regret trying it out.
Adapted from Best Ever Indian Cookbook
2 pound of chicken
2 sprig curry leaves
2 tbsp cornstarch
2 tbsp rice flour
1 tbsp garlic paste
1 tbsp ginger paste
½ tsp turmeric powder
1 tbsp chili powder
1 tsp garam masala
1 tsp ground black pepper
½ tsp fennel powder
½ tsp coriander powder
1 tbsp lime juice
Salt to taste
1. Remove chicken skin, fats, clean, cut into small pieces and pat dry. Mix all the ingredients for the marinate together. Spread the marinate all over the chicken and let it marinate in the fridge for at least an hour.
2. Heat up a heavy bottom frying pan. Add about an inch of vegetable oil for shallow fry. If you want to deep fry it you need to add more oil to it.
3. Mix the 2 types of flour together and add it to the chicken. Mix it well. Once the oil is hot enough shallow fry the chicken over medium low heat. Turn the chicken around a few times while frying for even browning. When the chicken is nearly done add the curry leaves and continue to fry until the chicken pieces are cook and golden brown.
4. Remove the chicken and drain the oil on paper towel. Serve hot or at room temperature.
Note: If you like chicken skin you can always leave it on.