So many people asked how I made the Indian Fried Chicken I posted on Instagram that I figured I'd just post a recipe here for everyone. I have to say, it was pretty darned tasty.

For the chicken

One 3-3 1/2 pound chicken, cut into ten pieces, or 5 chicken thighs, boned and cut in half
Salt
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

For the batter and frying

3 large eggs
2 cups buttermilk
1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt)
2 cups all purpose flour
1 tablespoon curry powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt (or 1/2 teaspoon sea salt)
4-6 cups peanut or grapeseed oil

For the mango chutney glaze

1 cup mango chutney
3 tablespoons water
1/4 teaspoon cayenne pepper
Pinch of salt

Directions

Season the chicken with salt, curry powder, cumin and cayenne pepper. Cover and chill for at least 3 hours, or overnight.

Whisk eggs, buttermilk, and 1/2 teaspoon kosher salt together in a large bowl.

Whisk flour, curry powder, paprika, cayenne pepper, and 1 teaspoon kosher salt together in another large bowl.

Fit a Dutch oven with a thermometer and pour in 2 inches of oil. Bring to 325°F over medium high heat. Pat chicken dry. One piece at a time, dredge chicken in flour, then buttermilk, then back to flour, then place onto a baking sheet. Let excess drip from the chicken after each dip in buttermilk or flour.

Cook the chicken in at least two batches, letting the oil return to 325°F in between. Carefully slip chicken into the oil, turning occasionally, until the skin is deep golden brown, about 12-15 minutes per piece.

Transfer to a clean wire rack inside a baking sheet.

To make the glaze, heat the chutney, water, cayenne pepper and salt in a small saucepan over high heat. Bring to a boil, and reduce a tiny bit, if needed, until it's reached a the consistency of a thin jam. Brush the chicken generously with the glaze and serve immediately with yogurt, piles of cilantro, Indian lime pickle, and warm naan.

Serves 4-6