If you’re in the mood for fried chicken, but you’re tired of the same old buttermilk recipe, try my Indian spiced fried chicken for a delicious take on a southern classic.
If you don’t have some of the spices listed below, check your local asian or Indian grocery store or order them from Amazon.
There’s no better motivator for cooking than a jam-packed spice cabinet.
- 4 large bone-in, skin-on chicken thighs
- 1 C plain, whole milk Greek yogurt, thinned with 1/2 C of water
- 3 C all purpose flour
- 2 C vegetable oil
- 1 T cumin powder
- 1 T garam masala
- 1 T turmeric powder
- 1 T coriander powder
- 1 T cardamom powder
- 1 T red chili powder
- 1 T dried fenugreek
- 1 t pomegranate powder
- 1 t mango powder
- 1 t fennel powder
- 1 t salt
- 1 t pepper
- In a large plastic bag, mix the thinned yogurt with all the spices, salt, and pepper.
- Place chicken thighs in the bag and mix around until coated and the spices are distributed evenly through the yogurt.
- Place the chicken in the fridge for at least an hour (over night, ideally) to marinate.
- In a large bowl, mix flour with a large pinch of salt and pepper.
- Dip each chicken thigh in the seasoned flour until evenly coated and set aside.
- Heat oil in a large pan and set your oven to pre-heat to 350 degrees F.
- Fry chicken in the oil for 10 minutes on each side, or until crispy and golden brown.
- Remove the chicken from the pan and drain on paper towels.
- Place the chicken on a sheet tray and cook in the oven for 15-20 minutes, or until the internal temperature reaches at least 160 degrees F. The carry over cooking will take care of the last 5 degrees.
- Let the chicken rest for 5-10 minutes before enjoying.