Step-by-Step Instructions

1. 1.Prepare the Chicken

   Place 10 pieces of chicken, pre-cut with slits, into a large mixing bowl.

2. 2.Add Initial Spices

   Add salt to the chicken pieces. Then, add 1 heaped teaspoon of turmeric powder, 2-3 tablespoons of plain chilli powder, and 2 tablespoons of ginger-garlic paste.

3. 3.Incorporate More Spices and Binders

   Add 2-3 tablespoons of coarsely grounded coriander seeds, 1 tablespoon of fennel seeds, 1-2 tablespoons of coarsely grounded black pepper, 1 tablespoon of cumin powder, and 1 tablespoon of cornflour to the bowl.

4. 4.Mix and Marinate

   Add 1-2 tablespoons of water to the mixture. Add a handful of curry leaves. Mix all the ingredients thoroughly with your hands, ensuring each chicken piece is well coated with the spice mixture. Sprinkle the remaining coarsely grounded coriander seeds over the marinated chicken and mix again.

5. 5.Refrigerate

   Transfer the marinated chicken to a container, cover it tightly, and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld.

6. 6.Heat Oil for Frying

   After marination, heat a sufficient amount of cooking oil in a deep pan over medium-high heat. To test the oil temperature, insert a wooden chopstick; if small bubbles form around it, the oil is hot enough for frying.

7. 7.Fry the Chicken

   Carefully place a few marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Cover the pan with a lid to prevent splattering and cook for a few minutes. Uncover and turn the chicken pieces occasionally, frying until they are golden brown and cooked through, approximately 8-10 minutes per side, depending on the size and thickness of the chicken pieces.

8. 8.Drain and Serve

   Remove the crispy fried chicken pieces from the oil using a slotted spoon or tongs and place them on a wire rack or paper towels to drain any excess oil. Repeat the frying process for the remaining chicken pieces. Serve the crispy golden fried chicken hot.