Restaurant-Style Chicken 65

Low Carb

Easy to make


Crispy & Spicy

Main Ingredients

Chicken Tighs


Curry Leaves

Cumin Powder

Lemon Juice


Ginger Garlic Paste

Step 1

Combine all the ingredients for chicken marinade. Cover and refrigerate for at least 30 minutes or overnight if possible.

Step 2

In a pan or kadai, heat enough oil on a medium flame for deep frying. To the chicken marinade, add rice flour and corn flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix.

Step 3

Once the oil is heated to 350F. Then, carefully drop the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until bright red in color and crispy.

Step 4

In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic, and green chili pepper. Saute for 30 seconds. Then add curry leaves and saute for a minute.

Step 5

Add the Kashmiri red chili powder and give it a stir.

Step 6

Quickly add the chicken and stir fry for a minute mixing the chicken well with the other ingredients.

Step 7

Remove from heat and serve hot as an appetizer. Garnish with sliced red onions and lemon wedges.

 And it's ready!

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