Restaurant-Style Chicken 65
View original ↗
Piping Pot Curry · by Meeta Arora★ 4.9 (7)

Restaurant-Style Chicken 65

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 47%
CARBS 14G19% OF CAL
2G FIBER9G OTHER3G TOTAL SUGAR
FAT 16G50% OF CAL
4G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy, spicy chicken pieces marinated in yogurt and Indian spices, then deep-fried or air-fried. A popular Indian restaurant starter with bold flavors.

starterindianchickengluten free
View the full recipe on Piping Pot Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1.5 Pounds Skinless chicken thighs
  • 1/2 cup Yogurt (thick)
  • 10-12 Curry Leaves (Kadi Patta) (finely chopped)
  • 1 tablespoon Ginger garlic paste
  • 1/2 teaspoon Cumin Powder
  • 2 teaspoon Kashmiri red chili powder (mild)
  • 1/8 pinch Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper (freshly ground)
  • 1 tablespoon Lemon juice (or Vinegar)
  • 1 teaspoon Sugar
  • 3 tablespoon Cornstarch
  • 2 tablespoon Rice flour
  • Oil (as needed)
  • 1 tablespoon Oil
  • 3-4 Green Chili Pepper (slit in half lengthwise, I use Thai green chili )
  • 1 tablespoon Garlic (finely chopped)
  • 1 tablespoon Ginger (finely chopped)
  • 10-12 Curry leaves
  • 2 teaspoon Kashmiri red chili powder
PREP
10M
SODIUM
563MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.