# Punjabi Style Masala Fried Chicken

This Punjabi style chicken masala is a bold, slow-cooked, and rich dish with flavors that cling to every piece instead of swimming in sauce, offering deep, roasted notes and warming spices.

- Servings: 4 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 500 g chicken with or without bones
- 0.5 lemon
- 1 tsp turmeric powder
- 0.5 tsp salt
- 5 tbsp vegetable oil
- 50 g unsalted butter
- 2 onion, finely chopped
- 10 cloves peeled garlic, finely chopped
- 2 tbsp peeled ginger, finely chopped
- 2 tsp Kashmiri red chili powder
- 2 tbsp coriander powder
- 2 tbsp garam masala
- 2 tsp turmeric powder
- 1 tsp cracked black peppercorns
- 1 tsp dry fenugreek leaves (Kasoori Methi)
- 4 tomatoes, finely chopped
- 2 mild green chillies, finely sliced
- 3 tbsp coriander leaves, chopped
- 2 tbsp cold butter (optional)
- sliced ginger
- salt as required
- warm water as required

## Instructions

1. Cut chicken thighs into small pieces.
2. Squeeze half a lemon into the chicken, add turmeric and salt, then mix well and marinate.
3. In a pan, add vegetable oil and butter, and let it melt on a medium to low flame.
4. Add chopped onions to the hot oil and butter, stir, and cook for about 2 to 3 minutes on a medium flame.
5. Continue cooking onions until they pick up some color and caramelize.
6. Add chopped garlic and cook for about 3 to 4 minutes or until raw aromas have disappeared.
7. Set the gas setting to the lowest, then add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kasuri methi leaves, and turmeric powder.
8. Mix the spices and cook on a very low flame for about 30 to 40 seconds.
9. Add chopped tomatoes, stir, and add some salt.
10. Cook the tomatoes until they have softened and disintegrated in the sauce.
11. Add a splash of warm water and continue cooking.
12. Add the marinated chicken to the pan, stir, and pan roast to sear it from all sides.
13. Once the chicken is nicely seared, add a splash of warm water.
14. Set the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
15. Open the pan, stir, and cook the chicken without the lid for about 3 to 4 minutes.
16. Add chopped green chilies, finely chopped coriander leaves, cold butter, and thinly sliced ginger.
17. Stir everything in to combine.

## Equipment

- pan

## Tips

- Take enough time to fry the onions until they caramelize and get some color, as this is key in any Punjabi dish.
- Cook spices on a very low flame for 30 to 40 seconds to prevent burning.
- Sear the chicken from all sides to lock in juices.
- Simmer the chicken on a very gentle flame to ensure tenderness.

## Source

- Original video: https://www.facebook.com/share/v/1Hy1uZJ5US/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/38999914-b26c-40df-a515-45eb38928d3e
- Extracted: 2026-04-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt