Step by step

Method

4 steps

1. 1

   Cut 1½ lb boneless chicken (thighs preferred) into 1-inch pieces. Mix with ¼ cup yogurt, 1 tablespoon ginger-garlic paste, 1 tablespoon cornstarch, 1 tablespoon rice flour (or more cornstarch), 1 teaspoon Kashmiri chili powder, ½ teaspoon turmeric, ¾ teaspoon salt, and 1 teaspoon garam masala until every piece is coated. Rest 15 minutes — the marinade should cling, not pool watery.

2. 2

   Heat 2 tablespoons oil in a wide skillet over medium-high until shimmering. Add chicken in a single layer (work in 2 batches) and cook without moving much at first, 3–4 minutes, until the underside browns. Flip and cook until cooked through and crusty at the edges, another 3–4 minutes — thickest pieces should reach 165°F with no pink center. Transfer to a plate.

3. 3

   Add the remaining 1 tablespoon oil to the pan. Fry 8–10 curry leaves and 3 sliced garlic cloves 20–30 seconds until the leaves crisp and the garlic turns pale gold — pull before garlic goes brown-bitter.

4. 4

   Return the chicken and toss to coat in the garlicky oil. Splash with 1 teaspoon lemon juice and toss once more. Serve hot as a starter or with rice and raita. You want spicy, crispy-edged chicken with curry-leaf aroma — not pale steamed pieces or burnt garlic bitterness.