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South Indian Spice Fried Chicken with Tomato Chutney
Crispy spiced chicken thighs served with a fresh, hand-pounded tomato and curry leaf chutney.
Chicken
Main Course
Spicy
Fried Chicken
South Indian
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
53.8
g
per serving
215.2 g total
Fat
25.7
g
per serving
102.8 g total
Protein
39.6
g
per serving
158.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tbsp
Red Chili Paste
Fruits
2
item
Lemon
juice only
1
item
Lemon
juice only for chutney
GrainsCereals
75
g
Gram Flour
150
g
Rice Flour
50
g
Plain Flour
refined
Meat
600
g
Chicken Thighs
boned, skinned and cut into 2.5cm cubes
NutsSeeds
1
tsp
Salt
for chicken seasoning
20
item
Curry Leaves
chopped
1
tsp
Red Chili Powder
for flour mixture
1
tsp
Salt
for flour mixture
2
tsp
Garam Masala
South Indian style
8
item
Curry Leaves
for chutney
3
clove
Garlic
chopped
2
tbsp
Coriander
chopped
1
tsp
Salt
for chutney
0.5
tsp
Chilli Powder
for chutney
1
tsp
Cumin Seeds
OilsFats
1
serving
Vegetable Oil
for deep frying
Vegetables
2
tsp
Ginger And Garlic Paste
1
item
Banana Shallot
chopped
2
item
Tomatoes
cut into wedges
Method
1
Season chicken with salt, ginger garlic paste, lemon juice, chili paste, and curry leaves.
2
Refrigerate the chicken for one hour.
3
Mix gram flour, rice flour, plain flour, chili powder, and salt in a bowl.
4
Coat marinated chicken cubes in the flour mixture.
5
Heat a deep fat fryer to 180°C and fry chicken until crisp and cooked.
6
Sprinkle the fried chicken with garam masala.
7
Sauté curry leaves in oil and drain on kitchen paper.
8
Crush leaves, garlic, coriander, shallot, salt, chili powder, and cumin in a mortar.
9
Add tomato wedges and lemon juice into the mixture and blend gently.
10
Adjust seasoning with salt and lemon juice to taste.
11
Serve fried chicken with the chutney.