Indian Spiced Fried Chicken

I’ve been taking a little break.

I needed it.

Who doesn’t these days.

But I’ve been cooking. I made my Buttermilk Chicken Sandwich for my brother and his family – the first (carefully distanced, lots of COVID-19 testing) family visit since March. And I have been cooking and developing new recipes.

It’s hot. Like too hot to turn on the oven. That means I’ve been grilling and frying a lot. Mostly frying – because I don’t have a good grill setup at the moment.

Almost every culture has its version of fried chicken, and as often as not, there is a bar snack version as well. In Japan, it is chicken karaage; in the United States, it is Buffalo wings. It exists everywhere because there are few pairings better than crunchy salty chicken and ice-cold beer.

In India, bar patrons snatch up crunchy bites of spicy, highly seasoned chicken. Like many Indian dishes, it is complex and layered in its flavors. I don’t claim to be able to make or even compare to the best bar chicken in India. This recipe is not an authentic dish. It’s an approximation with spices I enjoy.

In this recipe, we take a few easy shortcuts to get those layered flavors with minimal effort. We marinate the chicken in an easy-to-prepare brine of yogurt, water, salt, and store-bought chutney before breading it in a spiced flour mixture that you can alter to your own preferences.

Indian Spiced Fried Chicken

Recipe by DrewCuisine: Indian, AmericanDifficulty: Medium


Prep time


Cooking time






  • Fried Chicken
  • 2 boneless, skinless chicken thighs

  • ½ cup Greek-style yogurt, divided

  • ¼ cup water

  • ½ cup AP flour

  • ¼ cup corn starch

  • 1 tbsp coriander chutney

  • 2 tsp salt

  • 1 tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp baking powder

  • ¼ tsp cayenne pepper

  • Yogurt Sauce**
  • ½ cup Greek yogurt

  • 1 tbsp fresh lime juice

  • ½ tsp ground cumin

  • ½ tsp garlic powder

  • ¼ tsp cayenne pepper

  • Salt and Pepper to taste


  • Fried Chicken
  • Cut the chicken thighs into 1-inch pieces.
  • In a non-reactive, lidded container, mix half of the yogurt (¼ cup) with ¼ cup water, 1 tsp salt, and the coriander chutney.
  • Add the chicken and marinate for at least 4 and up to 24 hours.
  • Mix AP flour, corn starch, cumin, coriander, cayenne pepper, baking powder, and 1 tsp salt in a lidded container.
  • Bread the chicken with the flour and spice mixture and allow to rest on sheet pan with a rack in the refrigerator for at least 30 minutes to hydrate.
  • Prepare your frier with oil heated to 350°.
  • Fry until browned and crisp (about 6 minutes).
  • Serve with spiced yogurt sauce.
  • Yogurt Sauce
  • Mix all ingredients and allow to rest in the refrigerator for 30 minutes to set and allow flavors to combine.

One Comment

  1. Pingback: Indian Spiced Fried Chicken — The Chicken Thigh Guy | My Meals are on Wheels

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