Name: The Indian Deck Aldine Bar & Bistros Indian Deck Chicken Fry Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg chicken (bone-in pieces, legs/thighs preferred); 0.5 cups yogurt (plain, full-fat); 2 tbs ginger-garlic paste; 1 tsp red chili powder; 0.5 tsp turmeric powder; 1 tsp garam masala; 1 tsp ground coriander; 1.5 tsp salt; 1 tbs lemon juice; 1 tbs vegetable oil (for marinade); 0.5 cups rice flour; 2 tbs cornstarch; 0.5 tsp chili-garlic powder (or extra red chili); 0.5 tsp black pepper (freshly ground); 0.5 tsp salt (for coating); 350 ml cooking oil (for shallow/deep frying); 2 tbs mustard oil (or vegetable oil); 1 tsp cumin seeds; 15 pieces curry leaves (fresh); 2 pieces green chilies (slit); 6 pieces garlic (cloves, thinly sliced); 1 pieces onion (medium, thinly sliced); 4 pieces lemon wedges (to serve); 0.25 cups fresh coriander (chopped, for garnish)

Method

Marinade

Prepare and marinate chicken

Wash and pat dry the chicken pieces. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, ground coriander, salt, lemon juice and 1 tablespoon oil. Mix until smooth. Add the chicken pieces and rub the marinade into and under the skin where possible. Cover and refrigerate for at least 2 hours, ideally overnight (8 hours) for best flavor.

Coating and Frying

Prepare coating

In a shallow plate or bowl combine rice flour, cornstarch, chili-garlic powder, black pepper and 1/2 teaspoon salt. Mix thoroughly so the coating is even.

Heat oil

Pour about 2–3 cm of cooking oil into a wide, heavy-bottomed pan for shallow frying or use enough for deep frying (about 350 ml). Heat oil over medium-high heat until it reaches 170–180°C (340–350°F). If you don't have a thermometer, test by dropping a pinch of the coating mix into the oil — it should sizzle and rise slowly.

Coat chicken

Remove chicken from the marinade, letting excess drip off (do not wipe dry). Dredge each piece evenly in the rice flour mixture, pressing lightly so the flour adheres to the marinated surface. Shake off excess.

Fry in batches

Carefully place chicken pieces into hot oil, skin side down first. Do not overcrowd the pan — fry in batches. Maintain oil temperature around 160–175°C (320–350°F). Fry for 7–10 minutes per side (depending on piece size) until the coating is golden brown and internal temperature reaches 75°C (165°F). Adjust heat as necessary to avoid burning the coating while ensuring the chicken cooks through. Transfer fried pieces to a wire rack or paper towel-lined tray to drain.

Tempering and Finish

Prepare tempering

Discard most of the frying oil, leaving about 1–2 tablespoons in the pan (or wipe pan and add 2 tablespoons mustard oil). Heat the pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add sliced garlic and sauté until light golden (30–45 seconds). Add sliced onion, curry leaves and slit green chilies. Sauté until onions are translucent and beginning to brown at the edges (2–3 minutes).

Toss fried chicken

Add the fried chicken pieces to the pan with the tempering. Toss gently on medium heat for 2 minutes so the aromatics coat the chicken and a little of the residual oil and flavors cling to the coating. Taste and sprinkle up to 1/4 teaspoon additional salt if needed.

Garnish and serve

Transfer Indian Deck Chicken Fry to a serving platter. Sprinkle chopped fresh coriander and serve immediately with lemon wedges on the side. Best enjoyed hot and crispy with chutney or plain steamed rice/roti.