Gather your marinade ingredients.
Trim and cut each chicken thigh in half.
Mix together all the marinade ingredients. Cover and place in the refrigerator for at least an hour, preferably overnight. Allow the chicken to come to room temperature for 20 minutes before frying.
Gather all the breading ingredients and mix together. Place a cooling rack on a sheet pan to be ready for the fried chicken.
Shake off excess marinade and coat the chicken with the flours and spices.
Using a dutch oven, wok, or a large cast-iron skillet, add oil to the depth of 1-inch and heat over medium-high heat. Bring the oil to 350°F (180°C) using an instant-read thermometer, candy thermometer, or use the handle of a wooden spoon. Put the end of a wooden handle into the oil and if bubbles up immediately, the oil is hot enough. After adding each batch of chicken, temporarily increase the heat as needed because the additional meat will reduce the temperature of the oil. Frying with too low a temperature will lead to oily fried chicken.
Stir the chicken gently after adding to the pan to keep it from sticking to the bottom of the pan. Fry it until it is a deep golden brown and cooked through and the temperature registers 165°F (75°C) on a thermometer. This will take about 4 minutes on each side. Place the cooked chicken on the cooling rack to drain and sprinkle with coarse salt, if using. Leave space between the pieces of chicken and keep it warm in a 200°F (100°C) oven. Don't leave it too long or it will dry out. A 30-minute wait will be fine.
If you are using curry leaves after all the chicken is cooked, add the curry leaves to the hot oil and fry for 10 to 15 seconds until turn a darker, shiny green.
Serve with raita and/or a favorite Indian pickle.