Indian fried chicken recipe
 I’ve made no secret of my love of fried chicken, but instead of going down the classic Southern fried route, I want to show you something a little healthier, that's shallow fried. 150g/5½oz Greek yoghurt2 tbsp rice vinegar3cm/¼in fresh root ginger, grated5 garlic cloves, grated1 tsp chilli powder1 tsp ground turneric1 tsp ground cumin1 tsp ground corianderpinch allspice1 tsp sea salt8 chicken thigh fillets 150g/5½oz Greek yoghurt 2 tbsp rice vinegar 3cm/¼in fresh root ginger, grated 5 garlic cloves, grated 1 tsp chilli powder 1 tsp ground turneric 1 tsp ground cumin 1 tsp ground coriander pinch allspice 1 tsp sea salt 8 chicken thigh fillets 50g/1¾oz plain flour50g/1¾oz rice flour½ tsp sea salt½ tsp white pepper ½ tsp chilli powder 50g/1¾oz plain flour 50g/1¾oz rice flour ½ tsp sea salt ½ tsp white pepper ½ tsp chilli powder 100ml/3½fl oz vegetable oil1 green chilli, sliced1 garlic clove, slicedhandful fresh (or dried if you can't find) curry leaveslemon wedges, to servegreen salad, to serve 100ml/3½fl oz vegetable oil 1 green chilli, sliced 1 garlic clove, sliced handful fresh (or dried if you can't find) curry leaves lemon wedges, to serve green salad, to serve Method For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours.For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint. For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours. For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours. For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint.