Masala Fried Chicken

Name: Masala Fried Chicken
Yield: 4–6 servings
Ingredients: 1 3" piece ginger, peeled, coarsely chopped; 4 garlic cloves; ¼ cup distilled white vinegar; ¾ cup whole-milk Greek yogurt; ¼ cup Kashmiri red chili powder; 1 Tbsp. garam masala; 2½ tsp. kosher salt; 1 tsp. ground turmeric; 2 lb. skinless, boneless chicken thighs (about 10), cut into 1" strips; 3 Tbsp. Kashmiri red chili powder; 1 Tbsp. chaat masala; 2½ tsp. amchur powder; 1½ tsp. freshly ground black pepper; Canola oil (for frying; about 8 cups); 2¼ cups potato starch; 1¼ cup all-purpose flour; A deep-fry thermometer

By Chintan Pandya

January 20, 2020

Photo by Laura Murray, Food styling by Yekaterina Boystova

The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find. If a jar has been sitting in your cabinet for more than six months, it’s probably time to re-up. Trust us, it’ll make all the difference in the world. This recipe is from Chintan Pandya, executive chef of Adda in New York.

Recipe notes

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