Ingredients
8
8 servings
- •2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- •¼ cup fresh curry leaves, chopped, or more to taste
- •2 tablespoons plain yogurt
- •1 tablespoon garlic paste
- •2 teaspoons chili powder
- •2 teaspoons ground coriander
- •2 teaspoons garam masala
- •1 teaspoon ground ginger
- •1 drop red food coloring, or as desired
- •1 cup vegetable oil for frying, or as needed
Instructions
- Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
- Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
- Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.
Nutritional Facts
Per 8 servings
- Calories: 236
- Carbohydrate: 8g
- Fat: 13g
- Fiber: 1g
- Protein: 19g
- Sugar: 0g
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