Punjabi Masala Fried Chicken

Name: Punjabi Masala Fried Chicken
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g chicken with or without bones; 0.5 juice 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; sliced ginger; as required salt; as required warm water

Serves 4

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Punjabi Masala Fried Chicken

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Serves 4

Directions

1Cut chicken thighs into small pieces.
2Squeeze half a lemon into the chicken.
3Add turmeric and salt to the chicken.
4Mix and marinate the chicken with these simple ingredients.
5In a pan, add vegetable oil and butter.
6Let the butter melt away on a medium to low flame.
7Add chopped onions to the hot oil and butter.
8Stir and cook the onions for about 2 to 3 minutes on a medium flame, ensuring they are well-fried and caramelized.
9Once onions have picked some color, add chopped garlic.
10Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared.
11Set the gas setting to the lowest.
12Add red chili powder, garam masala powder, coriander powder, cracked black peppercorns, kasuri methi leaves, and turmeric powder.
13Mix and cook these spices on a very low flame for about 30 to 40 seconds.
14Add chopped tomatoes.
15Stir and add some salt.
16Cook the tomatoes until they have softened and disintegrated in the sauce.
17After a few minutes, add a splash of warm water and continue cooking.
18Once tomatoes have disintegrated into a thick masala, add the marinated chicken into the pan.
19Stir and pan roast the chicken well, searing it from all sides.
20Once the chicken is nicely seared, add a splash of warm water.
21Put the gas setting to the lowest, cover the pan, and let the chicken simmer for about 5 to 6 minutes.
22Open the pan, stir, and cook the chicken without a lid for about 3 to 4 minutes.
23After about 4 to 5 minutes, add chopped green chilies and finely chopped coriander leaves.
24Add some cold butter and thinly sliced ginger.
25Stir everything in to complete the masala fried chicken.

Ingredients

500 g chicken with or without bones
0.5 juice 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
sliced ginger
as required salt
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.

Punjabi Masala Fried Chicken

Punjabi Masala Fried Chicken

Directions

Ingredients

Equipment

Tips

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