Skip to Content

"P-Funk" garam masala spiced fried chicken thighs

Sharing is caring!

Recipe for Kerala fried chicken for unique, Indian take on fried chicken thighs.

Chicken is brined in a buttermilk herb-based marinade, deep-fried and spiced with a fragrant and complex garam masala spice

garam masala spiced fried chicken thighs on a wire rack

“Make my funk the p-funk, I wants to get funked up. I want the bomb, I want the P.Funk, I want my funk uncut” is da mood when it’s fried chicken time.

I’m going all in, no guilt, to make da funkiest, super crispiest chicken of all time! Full disclaimer though – these garam masala spiced fried chicken thighs are not for everyday consumption. Keep them strictly as cheat day material!

Fried chicken will not help you lose weight nor provide nutritional benefit beyond protein. However, it is comforting as all get out and when cooked right it’s like that P-Funk that George Clinton talks about. It will make you forget your

…faults, defects or shortcomings
You know, like arthritis, rheumatism or migraines
Whatever part of your body it is…

garam masala spiced fried chicken thighs on a wire rack

what is garam masala?

This recipe was influenced partly by the Ugly Delicious “Fried Chicken” Episode particularly the scene when Asha Gomez makes her fried chicken thighs. She uses her native Indian spice mix garam masala.

The spices included in garam masala vary by region but most versions will include spices like cumin, cardamom, coriander, cloves, cinnamon, nutmeg and black pepper.

As you can imagine from the diversity of spices used you get a unique flavor profile that includes sweetness, heat, and earthiness along with aroma and complexity. They all work well together and take the fried chicken up a notch when added at the end.

Indian Fried Chicken Thighs Ingredients

The essential ingredients for this dish include boneless and skinless chicken thighs along with the marinade ingredients (buttermilk, fresh herbs, and jalapenos) and the seasonings which is predominantly the garam masala. The coconut oil also makes this dish uniquely Indian. Like most recipes for this blog, it's more about the execution than just simply the ingredients.

How To Make Kerala Fried Chicken

I was taught that the key to good food is to season at every level. And seasoning goes beyond just salt and pepper. Growing up in my house it was just dry seasonings like Lawry’s seasoning salt, garlic powder, paprika, etc.

And when cooking fried chicken specifically this meant you seasoned the raw chicken, the flour coating, the egg wash, and then added more seasoning to the finished bird.

The often overlooked step is brining. Buttermilk is probably the most popular and common way to brine a chicken. After all who doesn’t like good southern buttermilk fried chicken.

This recipe involves a souped-up buttermilk brine including green chiles, fresh herbs, and ginger. Brining helps to infuse flavor throughout the chicken beyond just the surface. It also acts as a tenderizer and ensures that moist, juicy interior.

garam masala spiced fried chicken thighs on a wire rack

Serving Suggestions

Like most fried chicken recipes, this one goes well with fries like these Belgian Fries, but given the flavor profile, a Coconut Ginger Rice is also a perfect pairing. Or consult this complete guide to what to serve with fried chicken.

Expert fried chicken thighs cooking tips

  • Season generously and at each step
  • Marinate or brine the chicken overnight for max juiciness
  • Add a little bit of liquid to your dry coating mix for Popeye’s level crunchiness
  • For additional heat add red pepper or other chili powder to the garam masala
  • Use a high smoke point oil like peanut or canola oil.
  • After you coat the chicken with flour let it rest on a rack for twenty minutes to form a crust before you fry it.
  • Allow chicken to warm to room temperature before frying which will help it to cook through.
  • Add a starch – potato, corn, or tapioca to get more crispiness.
  • Drain the fried chicken on a wire rack set over a foiled lined baking sheet. They’ll cool, crisp, and dry off all at once.

For similar recipes try these:

Naked Fried Chicken

Chipotle Infused Buttermilk Fried Chicken Wings

Jerk Fried Chicken

Smoked Fried Chicken

Brazilian Chicken Wings

If you make these fried chicken thighs or other recipes from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

garam masala spiced fried chicken thighs on a wire rack

Garama Masala Spiced Fried Chicken Thighs

Crispy and juicy buttermilk fried chicken finished with garam masala spice mix.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Soul Food
Servings: 4 people
Calories: 630kcal
Author: Marwin Brown

Ingredients

For the marinade

  • 4 boneless/skinless chicken thighs
  • 2 cups low fat buttermilk
  • 2 cups roughly chopped cilantro basil and mint
  • 6 garlic cloves
  • 1 teaspoon kosher salt
  • 2 fresh jalapenos

For the Coating

  • 3 cups all-purpose flour
  • 1 cup starch corn, potato, or tapioca
  • 1 teaspoon kosher salt
  • 2 teaspoon black pepper
  • ½ tablespoon paprika

For frying

  • Peanut Oil

Finishing Seasoning

  • ½ tablespoon Garam masala
  • 2 tablespoon coconut oil melted

Instructions

For the marinade

  • In a mixing bowl combine the buttermilk, chilis, herbs, garlic and salt in a blender/food process and blend. Add chicken to a bowl and cover with marinade. Refrigerate for 2 hours or overnight.
  • Remove chicken from the refrigerator and let cool to room temperature on a wire wrack.

For the Coating

  • Add the flour, starch and spices to a baking dish (or a brown paper bag) and mix well. Using tongs, remove the chicken from the marinade 1 piece at a time and coat well in the seasoned flour. Be sure to press the flour into the meat cover completely. Shake off excess and reserve on a baking sheet.

For Frying

  • When all the chicken is dredged in the flour, add about an inch of oil to a heavy frying pan or cast iron skillet. Over medium-high flame, heat the oil to 375 degrees F. Test by dropping a small piece of the coating from the chicken into the oil. The coating will bubble and begin to fry. Add the chicken and cook for 7-8 minutes per side, until the outside is browned and the meat is cooked through.
  • Remove the chicken from the frying pan and place on wire rack. As chicken rests, melt coconut oil in a small pan. Pour the oil into a small bowl and add the garam masala. Spoon the hot mixture over the chicken. Enjoy

Notes

  • Season generously and at each step
  • Marinate or brine the chicken overnight for max juiciness
  • Add a little bit of liquid to your dry coating mix for Popeye's level crunchiness
  • For additional heat add red pepper or other chili powder to the garam masala
  • Use a high smoke point oil like peanut or canola oil.
  • After you coat the chicken with flour let it rest on a rack for twenty minutes to form a crust before you fry it.
  • Allow chicken to warm to room temperature before frying which will help it to cook through.
  • Add a starch - potato, corn, or tapioca to get more crispiness.
  • Drain the fried chicken on a wire rack set over a foiled lined baking sheet. They'll cool, crisp, and dry off all at once.

Nutrition

Serving: 0g | Calories: 630kcal | Carbohydrates: 87g | Protein: 37g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 1398mg | Potassium: 824mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 15.2mg | Calcium: 186mg | Iron: 6.1mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!

Sharing is caring!

Recipe Rating




TripletDad

Tuesday 5th of May 2020

For the herbs is it a mix of those three listed or use one of those three?

Marwin Brown

Wednesday 6th of May 2020

I use all three typically, but I don’t always have mint on hand and won’t make an extra trip to the store for it. Cilantro is the main herb followed by basil so feel free to go one or both.