10curry leavescan be substituted with half bunch of coriander leaves
1teaspoonpaprikaI add it for color
1teaspoongaram masala / all spice mixGaram masala recipe
1 1/2teaspoonsalt or to taste
2tablespoonscorn flour/corn starch
1tablespoonoil for marinade
oil for shallow frying
Please read the notes before you start making.
Grind green chilly + mint + curry leaves into a paste. Use fresh ginger and garlic if you don't have paste.
If using bigger pieces, cut slits on the chicken, marinate with all the spices and the ground mixture except corn flour and oil. Massage all the spices into the chicken well. Let it marinate in the refrigerator for 30 minutes to an hour.
Now add corn flour, mix it well into the chicken pieces to coat, add 1 tablespoon of oil and mix again.
Heat oil in a shallow frying pan to medium high and add the chicken pieces. After 5-8 minutes turn the chicken. It should have dark brown crisp coating on one side and the water should evaporate.
After turning the chicken over, let it cook for additional 5 minutes. After this turn the heat to low, cover the pan with the lid and let the chicken cook for additional 15 minutes.
At the end of 15 minutes, once the chicken is cooked, turn the heat to high and fry the chicken on both sides for added crispiness.
Drain on paper towel.
The key to this recipe is the corn starch which gives the crispiness. Another important thing is to keep the heat on medium high during the initial stage of cooking, or it might convert to chicken curry.
Depending on what chicken piece you are using, cooking time may vary. I have seen that the chicken drumsticks/legs are the ones which takes longer to cook.
Try to use small pieces with bones because this keeps it moist and more flavorful and makes the cooking process way easier.
The amazing flavor of this fry comes from the ground herbs, so please don't skip that stage. Also if you use fresh ginger and garlic it will make a wonderful difference.