Gluten Free Chicken 65
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Learn more →Ingredients
4 servings
For the marinade
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- ⅓ cup plain whole-milk yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp fresh lemon juice
- 1 tsp kashmiri red chili powder
- ½ tsp red chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- ½ tsp turmeric
- 1 tsp salt
For the coating
- 1 large egg
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 cups neutral oil, for frying (such as canola or vegetable oil)
For the tempering
- 2 tbsp neutral oil
- 3–4 dried red chilies, broken in half
- 1 sprig fresh curry leaves (about 10–12 leaves)
- 1 tsp ginger-garlic paste
- ½ tsp kashmiri red chili powder
- 1 tbsp plain whole-milk yogurt
- ½ tsp sugar
- salt to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large bowl, combine the yogurt, 1 tbsp ginger-garlic paste, lemon juice, Kashmiri chili powder, red chili powder, cumin, coriander, garam masala, turmeric, and salt. Add the chicken pieces and toss until every piece is evenly coated. Cover and marinate at room temperature for 30 minutes.
- 2
After marinating, add the egg, cornstarch, and flour to the bowl with the chicken. Mix well until the coating clings to each piece and no dry flour remains visible.
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