Masala Fried Chicken
The key to this transformative spice blend is to procure the freshest spices you can find. When they’re fresh they’re fragrant, flavorful, and blindingly vibrant. When they’re stale they’re….well… not. Go the extra mile, we promise you won’t regret it. The old, stale, stodgy stuff just isn’t worthy of this chicken.
Info
Time
Difficulty
Servings
Ingredients
Marinade
1 piece ginger about 3 inches, peeled, coarsely chopped
4 cloves garlic
1/4 cup white vinegar distilled
3/4 cup greek yogurt whole-milk
1/4 cup Kashmiri red chili powder
1 Tbsp. garam masala
2 1/2 tsp. kosher salt
1 tsp. turmeric ground
Frying
3 Tbsp. Kashmiri red chili powder
1 Tbsp. chaat masala
2 1/2 tsp. amchur powder
1 1/2 tsp. black pepper freshly ground
8 cups canola oil
2 1/4 cups potato starch
1 1/2 cups flour all-purpose
2 lbs. chicken skinless, boneless thighs, cut into 1" strips
RECIPE PREPARATION
Marinade
- Blend ginger, garlic, vinegar, and ¼ cup water in a blender on high speed until very smooth. Transfer purée to a large bowl. Whisk in yogurt, chili powder, garam masala, salt, and turmeric until well combined.
- Add chicken to marinade and mix well to completely coat. Cover and chill at least 4 hours or (preferably) overnight.
Frying and Assembly
- Mix chili powder, chaat masala, amchur powder, and pepper with your hands in a small bowl to thoroughly combine. Set spice mixture aside.
- Pour oil into a large pot fitted with deep-fry thermometer to a depth of 3″. Heat over medium until thermometer registers 375°.
- Whisk potato starch and flour in a large bowl. Using tongs and working in batches if needed, transfer chicken from marinade to flour dredge and toss well to coat. Fry chicken, turning occasionally, until lightly golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer chicken to a wire rack set in a rimmed baking sheet.
- Transfer fried chicken to a large bowl. Generously sprinkle spice mixture over, tossing constantly, until well coated.
- Transfer to a platter and serve.
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