# Punjabi Masala Fried Chicken

A bold, slow-cooked, and rich Punjabi-style chicken masala with flavors clinging to every piece, offering deep, roasted notes and warming spice.

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

## 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

## Instructions

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

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1BS7xFKZtw/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/c477b76a-2913-45d1-b993-eca8ef9d978d
- Extracted: 2026-01-09

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