Masala Fried Chicken

Serves 3
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Directions

  1. 1Cut the chicken thighs into small pieces and squeeze half a lemon over them.
  2. 2Add 1 teaspoon of turmeric powder and 0.5 teaspoon of salt to the chicken.
  3. 3Mix and marinate the chicken with the simple ingredients.
  4. 4In a pan, add 5 tablespoons of vegetable oil and 50g of butter.
  5. 5Let the butter melt on a medium to low flame.
  6. 6Once the oil and butter are hot, add two finely chopped onions.
  7. 7Stir and cook the onions for about 2-3 minutes on a medium flame until they caramelize and get some color.
  8. 8Add 10 cloves of finely chopped garlic and 2 tablespoons of finely chopped ginger.
  9. 9Cook these ingredients for about 3-4 minutes until raw aromas have disappeared.
  10. 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.
  11. 11Mix and cook the spices on a very low flame for about 30-40 seconds.
  12. 12Add four finely chopped tomatoes and stir.
  13. 13Add some salt.
  14. 14Cook the tomatoes until they have softened and disintegrated in the sauce.
  15. 15After a few minutes, add a splash of warm water and continue cooking.
  16. 16Add the marinated chicken into the pan.
  17. 17Stir and pan-roast the chicken to sear it from all sides and lock in the juices.
  18. 18Once the chicken is nicely seared from all sides, add a splash of warm water.
  19. 19Put the gas setting to the lowest, cover the pan, and let the chicken simmer on a gentle flame for about 5-6 minutes.
  20. 20Open the pan and stir.
  21. 21Cook the chicken without the lid for about 3-4 minutes until it is nicely cooked and well-coated with the masala.
  22. 22Add two finely chopped green chilies, 3 tablespoons of finely chopped coriander leaves, some cold butter (optional), and thinly sliced ginger.
  23. 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.