Curry Leaf Chicken Fry Recipe

Prepare chicken

Trim excess fat and pat the chicken thighs dry with paper towels. If pieces are large, cut each thigh into 2–3 bite-size pieces.

In a medium bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, black pepper and lemon juice. Whisk until smooth.

Add chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours. For best flavor, marinate up to 6 hours but not longer than overnight because yogurt can start to break down the meat texture.

Shallow-fry chicken

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C along the oil surface). Remove excess marinade from chicken by lifting pieces on a fork; a thin coating is fine. Working in a single layer and in batches if needed, add chicken pieces to the hot oil. Fry until golden brown and cooked through, about 3–5 minutes per side depending on size. Internal temperature should reach 165°F/74°C. Transfer fried chicken to a paper towel-lined plate to drain.

Clean pan for tempering

Carefully pour off all but about 1–2 tablespoons of the frying oil from the skillet (leave the brown bits). Return pan to medium heat.

Add mustard seeds to the hot oil. When they begin to pop (10–20 seconds), add sliced garlic, dried red chilies and slit green chili. Sauté briefly (30–40 seconds) until garlic is golden and fragrant but not burned.

Add curry leaves and continue to sauté for 20–30 seconds. The leaves will crisp quickly; watch closely to avoid burning. Stir in the sliced onion and cook until onion softens and becomes translucent, about 2–3 minutes.

If using curry powder or roasted coriander powder, sprinkle it in now and stir to combine for 10–15 seconds to bloom the spice.

Return the fried chicken pieces to the pan and toss with the tempered oil, garlic and curry leaves until evenly coated and heated through, about 1–2 minutes. Taste and adjust salt if necessary.

Turn off the heat and sprinkle chopped cilantro over the chicken. Transfer to a serving platter and serve immediately with lemon wedges on the side for squeezing.

Serve hot as an appetizer or alongside steamed rice and a simple salad. Leftovers keep well refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F/200°C oven for 8–10 minutes before serving.