Ingredients :

• 3 tablespoons Kashmiri chili powder, or more or less depending on desired spice


• 1 tablespoon paprika


• 1 1/2 teaspoons ground coriander


• 1 1/2 teaspoons ground cumin


• 1/2 teaspoon ground turmeric


• 1/2 teaspoon garam masala


• 1/2 teaspoon ground black pepper


• Kosher salt


• 1/2 cup plain yogurt (not Greek)


• 4 cloves garlic, grated


• One 2-inch piece ginger, grated


• 3 pounds boneless skinless chicken thighs


• Oil, for frying


• 1 cup semolina flour (regular, not fine)


• 1 cup rice flour


• Lemon wedges, for garnish


• Fresh cilantro, for garnish


• Cilantro-Yogurt Chutney (recipe follows)

Cilantro-Yogurt Chutney :

• 2 cups fresh cilantro, leaves and tender stems


• 1/2 cup plain full-fat Greek yogurt


• 2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped


• 1 clove garlic, smashed


• Zest and juice of 1 lime (about 2 tablespoons juice)


• Kosher salt



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Directions :

1. Whisk together the chili powder, paprika, coriander, cumin,
   
   turmeric, garam masala, black pepper and 2 tablespoons salt in a
   
   large bowl. Stir in the yogurt, garlic and ginger and mix well. Add
   
   the chicken and coat each piece thoroughly with the yogurt mixture.
   
   Cover and marinate for at least 1 hour and up to 4 hours.




2. When ready to cook, heat a large, heavy pot filled with 2 inches of
   
   oil to 350 degrees F. Set a wire rack over a rimmed baking sheet.




3. Meanwhile, whisk together the semolina and rice flour in a large
   
   bowl. Remove the chicken from the marinade and dredge each piece
   
   in the flour mixture until completely coated.




4. Working in batches to avoid crowding the pan, fry the chicken in the
   
   oil until golden and cooked through, 4 to 5 minutes, adjusting the
   
   heat to keep the temperature of the oil between 325 and 350 degrees
   
   F. Transfer the chicken to the rack with tongs to drain.




5. Place the chicken on a platter, sprinkle with salt if desired, and
   
   garnish with lemon wedges and cilantro. Serve hot with Cilantro-
   
   Yogurt Chutney.




6. Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and
   
   1/2 teaspoon salt in a blender and process until smooth. It should be
   
   the consistency of a creamy salad dressing. If it’s too thick, add 1 to
   
   2 tablespoons water. Taste and add more lime juice and/or salt, if
   
   needed. Makes 1 cup.