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Ingredients
  • 2 pounds skinless boneless chicken thighs, cut into bite-sized pieces
  • ΒΌ cup fresh curry leaves, chopped, or more to taste (see Cook's Note)
  • 1 cup plain yogurt
  • 1 tablespoon grated garlic
  • 1 tablespoons grated fresh ginger
  • 2 tablespoons Kashmiri hot chili powder
  • 1 tablespoon salt
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly ground black pepper
  • 1 cup cornstarch
  • 1 cup rice flour
  • 1 cup chili peppers
  • 2 cups vegetable oil for frying, or as needed
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