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South Indian Fried Chicken - 65

Battered & fried chicken tossed in a hot & sour sauce.

Ingredients
  

  • 500 g boneless chicken without skin, cut into 2 cm cubes or firm, unsalted paneer I like to use breasts but thighs work well too

For the Marinade

  • 1 tsp finely minced garlic about 2-3 medium cloves
  • 1 tsp finely minced ginger
  • 3 tbsp full-fat Greek yoghurt
  • ½ - 1 tsp salt
  • ½ tsp crushed chilli flakes
  • ½ tsp freshly ground black pepper
  • ¼ cup finely chopped coriander
  • 1 tbs cornstarch

For the Batter:

  • 2 large egg whites
  • 4 tbsp cornflour
  • 2 tbsp rice flour or plain flour
  • Oil for deep-frying

For the Sauce:

  • 2 tbs oil
  • 2 cloves garlic very finely chopped
  • 6-8 curry leaves, sliced thinly if unavailable, use 1 tbs chopped coriander
  • 2 - 6 whole green chillies use fat mild ones if you don't want too much heat
  • 0 - 4 dried red chillies left whole or broken into pieces to lend more heat
  • 1 tsp chilli powder, hot or mild
  • 1 tbsp tomato puree
  • 2 tbsp full fat Greek yoghurt
  • 1 tsp sugar optional
  • 2 tbs mayo optional

Instructions
 

Marinade:

  • Mix all the ingredients for the marinade together in a medium bowl. Add the chicken to this and marinate, refrigerated, for at least half an hour or overnight. Take the chicken out of the fridge 30 - 60 minutes before you fry it.

Frying:

  • Heat about 2-3 inches of oil for deep frying. It should be medium hot when the chicken goes in. In the meantime, lightly beat the egg whites and add to the chicken. Now add the flours and mix. A few visible dry patches are ok.
  • Deep fry the chicken in batches.

Make the Sauce:

  • Heat the oil in a frying pan over low heat, then add the garlic. Stir and fry for a minute or two until the garlic goes a shade darker. Add the curry leaves, stir, then add both type of chillies and fry for a few seconds.
  • Add the chilli powder and fry for a few seconds, stirring continuously as it will tend to burn. Be careful of getting the fumes in your eyes or nose. Now add the tomato puree and fry for a minute or so.
  • Add the yoghurt. Fry for another minute, then turn off the heat. Taste the sauce, season and adjust the flavourings. I find that adding a bit of mayo here gives a bit of body to the sauce and gives a wonderful coating.
  • Add the chicken and gently toss to coat. Garnish with coriander leaves.