Keralan Fried Chicken Recipe - Great British Chefs

Ingredients

• 400g of chicken thigh, skinless and boneless, cut into 2.5cm pieces
• 1l vegetable oil, for deep-frying
• 100g of plain flour
• 100g of cornflour
• 1 tbsp of Kashmiri chilli powder
• 1 tbsp of ground turmeric
• 4 pinches of chaat masala
• 1 handful of curry leaves
• 300g of Greek yoghurt
• 100g of buttermilk
• 3 green chillies, finely chopped
• 1 bunch of coriander, finely chopped
• 200g of mooli, peeled and finely sliced
• 250ml of white wine vinegar
• 250g of caster sugar
• 1 star anise
• 1/2 cinnamon stick
• 2 cloves
• 1 Indian bay leaf
• 1.25l vegetable oil
• 1/2 tbsp of mustard seeds
• 20g of curry leaves
• 1 1/2 whole dried kashmiri chillies
• 1 1/2 tsp ground turmeric
• 4 egg yolks, large
• 1 dash of lemon juice
• caster sugar, to taste
• sea salt, to taste