Punjabi Masala Fried Chicken

Serves 4
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Directions

  1. 1Cut chicken thighs into small pieces.
  2. 2Cut chicken thighs into small pieces.
  3. 3Cut chicken thighs into small pieces.
  4. 4Squeeze half a lemon into the chicken.
  5. 5Squeeze half a lemon into the chicken.
  6. 6Squeeze half a lemon into the chicken.
  7. 7Add turmeric and salt to the chicken.
  8. 8Add turmeric and salt to the chicken.
  9. 9Add turmeric and salt to the chicken.
  10. 10Mix and marinate the chicken with these simple ingredients.
  11. 11Mix and marinate the chicken with these simple ingredients.
  12. 12Mix and marinate the chicken with these simple ingredients.
  13. 13In a pan, add vegetable oil and butter.
  14. 14In a pan, add vegetable oil and butter.
  15. 15In a pan, add vegetable oil and butter.
  16. 16Let the butter melt away on a medium to low flame.
  17. 17Let the butter melt away on a medium to low flame.
  18. 18Let the butter melt away on a medium to low flame.
  19. 19Add chopped onions to the hot oil and butter.
  20. 20Add chopped onions to the hot oil and butter.
  21. 21Add chopped onions to the hot oil and butter.
  22. 22Stir and cook the onions for about 2 to 3 minutes on a medium flame, ensuring they are well-fried and caramelized.
  23. 23Stir and cook the onions for about 2 to 3 minutes on a medium flame, ensuring they are well-fried and caramelized.
  24. 24Stir and cook the onions for about 2 to 3 minutes on a medium flame, ensuring they are well-fried and caramelized.
  25. 25Once onions have picked some color, add chopped garlic.
  26. 26Once onions have picked some color, add chopped garlic.
  27. 27Once onions have picked some color, add chopped garlic.
  28. 28Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared.
  29. 29Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared.
  30. 30Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared.
  31. 31Set the gas setting to the lowest.
  32. 32Set the gas setting to the lowest.
  33. 33Set the gas setting to the lowest.
  34. 34Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kasuri methi leaves, and turmeric powder.
  35. 35Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kasuri methi leaves, and turmeric powder.
  36. 36Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kasuri methi leaves, and turmeric powder.
  37. 37Mix and cook these spices on a very low flame for about 30 to 40 seconds.
  38. 38Mix and cook these spices on a very low flame for about 30 to 40 seconds.
  39. 39Mix and cook these spices on a very low flame for about 30 to 40 seconds.
  40. 40Add chopped tomatoes.
  41. 41Add chopped tomatoes.
  42. 42Add chopped tomatoes.
  43. 43Stir and add some salt.
  44. 44Stir and add some salt.
  45. 45Stir and add some salt.
  46. 46Cook the tomatoes until they have softened and disintegrated in the sauce.
  47. 47Cook the tomatoes until they have softened and disintegrated in the sauce.
  48. 48Cook the tomatoes until they have softened and disintegrated in the sauce.
  49. 49After a few minutes, add a splash of warm water and continue cooking.
  50. 50After a few minutes, add a splash of warm water and continue cooking.
  51. 51After a few minutes, add a splash of warm water and continue cooking.
  52. 52Once tomatoes have disintegrated into a thick masala, add the marinated chicken into the pan.
  53. 53Once tomatoes have disintegrated into a thick masala, add the marinated chicken into the pan.
  54. 54Once tomatoes have disintegrated into a thick masala, add the marinated chicken into the pan.
  55. 55Stir and pan roast the chicken well, searing it from all sides.
  56. 56Stir and pan roast the chicken well, searing it from all sides.
  57. 57Stir and pan roast the chicken well, searing it from all sides.
  58. 58Once the chicken is nicely seared, add a splash of warm water.
  59. 59Once the chicken is nicely seared, add a splash of warm water.
  60. 60Once the chicken is nicely seared, add a splash of warm water.
  61. 61Put the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
  62. 62Put the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
  63. 63Put the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
  64. 64Open the pan, stir, and cook the chicken without a lid for about 3 to 4 minutes.
  65. 65Open the pan, stir, and cook the chicken without a lid for about 3 to 4 minutes.
  66. 66Open the pan, stir, and cook the chicken without a lid for about 3 to 4 minutes.
  67. 67After about 4 to 5 minutes, add chopped green chilies and finely chopped coriander leaves.
  68. 68After about 4 to 5 minutes, add chopped green chilies and finely chopped coriander leaves.
  69. 69After about 4 to 5 minutes, add chopped green chilies and finely chopped coriander leaves.
  70. 70Add some cold butter and thinly sliced ginger.
  71. 71Add some cold butter and thinly sliced ginger.
  72. 72Add some cold butter and thinly sliced ginger.
  73. 73Stir everything in to complete the masala fried chicken.
  74. 74Stir everything in to complete the masala fried chicken.
  75. 75Stir everything in to complete the masala fried chicken.

Ingredients

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

Equipment

pan

Tips

  • Take enough time to fry your onions as it is key in any Punjabi dish; cook them really well, caramelize them, and let them get a little color.
  • Your nose is the best guide for cooking garlic and ginger until raw aromas disappear.
  • Cook spices on a very low flame for about 30 to 40 seconds.
  • Sear chicken from all sides to lock all the juices in.