CookPal AI
Roscoe's Chicken 65

Roscoe's Chicken 65

Cost $15, save $10

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main

    • 🍗 2 pounds skinless boneless chicken thighs
    • 1/4 cup fresh curry leaves
    • 🥛 1 cup plain yogurt
    • 🧄 1 tablespoon garlic (minced)
    • 1 tablespoon ginger (minced)
    • 2 tablespoons Kashmiri hot chili powder
    • 🧂 1 tablespoon salt
    • 1 tablespoon turmeric
    • 1 tablespoon garam masala
    • 1 tablespoon ground coriander
    • 1 teaspoon cardamom
    • 1 teaspoon freshly ground black pepper
    • 1 cup cornstarch
    • 1 cup rice flour
    • 1 cup chili peppers
    • 2 cups vegetable oil (for frying)

STEPS

1

Mix chicken, curry leaves, yogurt, garlic, ginger, chili powder, turmeric, garam masala, salt, coriander, cardamom, and black pepper together. Cover and let marinate in a refrigerator for 2 hours or up to overnight.

2

Stir cornstarch and rice flour into chicken and yogurt mixture just before preparing to fry chicken.

3

Heat oil in a deep pan over medium heat. Add chicken pieces and chili peppers carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and crispy, about 5 minutes.

4

Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

NUTRIENTS

Per 1 serving

🔥

394

Calories

  • 31
    Protein
  • 38
    Carbs
  • 14
    Fats

💡 For extra crispiness, fry chicken in small batches to avoid overcrowding the pan.Serve with fresh lime wedges or a yogurt-based dipping sauce to complement the spiciness.Leftovers can be reheated in the oven for maintaining crisp texture.