Chef Palak Patel taught Chef Kelvin Fernandez how to make a staple Indian dish on Instagram Live and is sharing the recipe with accessible ingredients for the home cook.
Recipe
South Indian Fried Chicken
It’s important to marinate the chicken for a few hours up to overnight for the flavors to meld together.
Ingredients
- 1 pound boneless, skinless thighs, cut 1 1/2-inch pieces
- 1-inch piece ginger, grated
- 2 garlic cloves, grated
- 1 lemon, juiced
- 1/2 teaspoon cayenne
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 egg white
- Salt, to taste
- Oil for frying
- Cilantro for garnish
- Lemon wedges
Yogurt Sauce
Ingredients
- 1 tablespoon oil
- 1/2 cup yogurt
- 2 teaspoons AP flour
- 1 tablespoon paprika
- 1/4 teaspoon cayenne
- Salt, to taste
Directions
- In a large bowl, add chicken, ginger and garlic paste, lemon juice, spices and salt.
- Mix well and cover to marinate 1-2 hours, up to overnight.
- Remove chicken from the refrigerator and add the egg white making sure to coat all the pieces.
- In a large dutch oven, add oil and heat to 325 F. Test a small piece of chicken by adding to oil, if it sizzles, continue cooking in batches until golden brown and cooked through. Remove and set aside on a paper towel.
- In a mixing bowl, add yogurt, flour, paprika and cayenne, and season with salt.
- Heat a saute pan with oil, add the yogurt mixture and stir to cook out the raw flour.
- Add fried chicken pieces and stir.
- Remove from heat and garnish with cilantro and lemon wedges.
See the Caribbean dish Chef Kelvin taught Chef Palak, and explore global cuisines in Culinary Arts at ICE.
