Fried Chicken (Masala)

The vibrant flavour and colour of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find. If a jar has been sitting in your cabinet for more than six months, it's probably time to re-up. Trust us, it'll make all the difference in the world.

Marinade:
1 (3") piece ginger, peeled, coarsely chopped
4 cloves garlic
¼ cup distilled white vinegar
¾ cup whole-milk Greek yogurt
¼ cup Kashmiri red chili powder
1 Tbsp. garam masala
2½ tsp. sea salt
1 tsp. ground turmeric
2 lb chicken thighs, skinless, boneless (~ 10), cut into 1" strips

Frying and Assembly:
3 Tbsp. Kashmiri red chili powder
1 Tbsp. chaat masala
2½ tsp. amchur powder
1½ tsp. black pepper, freshly ground
Canola oil, for frying (~ 8 cups)
2¼ cups potato starch
1¼ cup all-purpose flour, unbleached

Marinade:
Blend ginger, garlic, vinegar, and ¼ cup water in a blender on high speed until very smooth. Transfer purée to a large bowl. Whisk in yogurt, chili powder, garam masala, salt, and turmeric until well combined.

Add chicken to marinade and mix well to completely coat. Cover and chill at least 4 hours or (preferably) overnight.

Frying and Assembly:
Mix chili powder, chaat masala, amchur powder, and pepper with your hands in a small bowl to thoroughly combine. Set spice mixture aside.

Pour oil into a large pot fitted with deep-fry thermometer to a depth of 3". Heat over medium until thermometer registers 375°F.

Whisk potato starch and flour in a large bowl. Using tongs and working in batches if needed, transfer chicken from marinade to flour dredge and toss well to coat. Fry chicken, turning occasionally, until lightly golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer chicken to a wire rack set in a rimmed baking sheet.

Transfer fried chicken to a large bowl. Generously sprinkle spice mixture over, tossing constantly, until well coated. Transfer to a platter and serve.

Makes 4-6 servings.