Indian-Style Garlic Chicken Fry

1Marinating the chicken (1 kg) In a large bowl, combine the minced garlic (10 cloves), ginger paste (1 tablespoon), lemon juice (2 tablespoons), red chili powder (1 teaspoon), turmeric powder (½ teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), garam masala powder (1 teaspoon), yogurt (¼ cup), and salt. Mix well to form a marinade.

2Marination Add the chicken (1 kg) pieces to the marinade and mix until they are well coated. Cover the bowl and let the chicken (1 kg) marinate for at least 2 hours, or overnight in the refrigerator for better flavor.

3Preparing the coating mixture In a separate bowl, combine the all-purpose flour (1 cup), red chili powder (1 teaspoon), turmeric powder (½ teaspoon), cumin powder (½ teaspoon), coriander powder (½ teaspoon), and salt. Mix well to form the coating mixture.

4Heating the oil Heat oil in a deep frying pan or kadai over medium-high heat.

5Coating the chicken (1 kg) Take each marinated chicken (1 kg) piece and coat it evenly with the coating mixture.

6Frying the chicken (1 kg) Carefully place the coated chicken (1 kg) pieces into the hot oil and fry until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.

7Draining excess oil Once fried, remove the chicken (1 kg) pieces from the pan and place them on a paper towel-lined plate to absorb any excess oil.