Active Time
Total Time
1 HR
Serves : 4
© Marcus Nilsson

How to Make It

Step 1    

In a food processor, puree the garlic with the ginger, lemon juice, coriander, cumin, turmeric, cayenne, the 2 tablespoons of oil, 2 teaspoons of salt and 1 teaspoon of pepper until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat. Cover and refrigerate for 12 hours. 

Step 2    

Stir the yogurt into the marinade, re-cover the bowl and refrigerate for 12 more hours. 

Step 3    

Preheat the oven to 250° and line a rimmed baking sheet with parchment paper. In a shallow bowl, mix the chickpea flour with 1 teaspoon of salt. Remove the chicken from the marinade, letting the excess drip back into the bowl. Dredge the chicken in the flour, then transfer to the prepared baking sheet. 

Step 4    

In a large, heavy saucepan, heat 1 1/2 inches of oil to 325°. Set a rack over a rimmed baking sheet. Working in batches, fry the chicken until golden brown and an instant-read 
thermometer inserted in the 
thickest part of each piece 
registers 160°, about 10 minutes. Transfer to the rack, season with salt and keep warm 
in the oven while you fry the remaining chicken. 

Step 5    

Sprinkle the chicken with chaat masala and transfer to a platter. Garnish with cilantro leaves and lime wedges; serve.

Chef's Notes

Chickpea flour can be found at most health food stores and on

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