Masala Fried Chicken
Serves 3
Directions
- 1Cut the chicken thighs into small pieces and squeeze half a lemon over them.
- 2Add 1 teaspoon of turmeric powder and 0.5 teaspoon of salt to the chicken.
- 3Mix and marinate the chicken with the simple ingredients.
- 4In a pan, add 5 tablespoons of vegetable oil and 50g of butter.
- 5Let the butter melt on a medium to low flame.
- 6Once the oil and butter are hot, add two finely chopped onions.
- 7Stir and cook the onions for about 2-3 minutes on a medium flame until they caramelize and get some color.
- 8Add 10 cloves of finely chopped garlic and 2 tablespoons of finely chopped ginger.
- 9Cook these ingredients for about 3-4 minutes until raw aromas have disappeared.
- 10Lower the gas setting to the lowest, then add 2 teaspoons of red chili powder, 2 tablespoons of garam masala, 2 tablespoons of coriander powder, 1 teaspoon of cracked black peppercorns, 1 teaspoon of kasoori methi leaves, and 2 teaspoons of turmeric powder.
- 11Mix and cook the spices on a very low flame for about 30-40 seconds.
- 12Add four finely chopped tomatoes and stir.
- 13Add some salt.
- 14Cook the tomatoes until they have softened and disintegrated in the sauce.
- 15After a few minutes, add a splash of warm water and continue cooking.
- 16Add the marinated chicken into the pan.
- 17Stir and pan-roast the chicken to sear it from all sides and lock in the juices.
- 18Once the chicken is nicely seared from all sides, add a splash of warm water.
- 19Put the gas setting to the lowest, cover the pan, and let the chicken simmer on a gentle flame for about 5-6 minutes.
- 20Open the pan and stir.
- 21Cook the chicken without the lid for about 3-4 minutes until it is nicely cooked and well-coated with the masala.
- 22Add two finely chopped green chilies, 3 tablespoons of finely chopped coriander leaves, some cold butter (optional), and thinly sliced ginger.
- 23Stir everything in to add tons of flavor into the masala fried chicken.
Ingredients
- 500 g chicken with or without bones
- 0.5 half lemon
- 1 tsp turmeric powder
- 0.5 tsp salt
- 5 tbsp vegetable oil
- 50 g unsalted butter
- 2 onion
- 10 cloves peeled garlic
- 2 tbsp peeled ginger
- 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
- 2 mild green chilies
- 3 tbsp coriander leaves
- 2 tbsp cold butter
- sliced ginger
- salt
- warm water
Equipment
panbowltongswooden spoonlid
Tips
- Take enough time to fry your onions until they caramelize and get a little color, as this is key in any Punjabi dish.
- Your nose is the best guide for cooking garlic and ginger until raw aromas have disappeared.
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