# Masala Fried Chicken

This Punjabi style chicken masala is a proper explosion of flavors, with tender chicken and a rustic sauce, leaning towards a dry preparation where the flavors cling to every piece instead of swimming in sauce.

- Servings: 3 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- bowl
- tongs
- wooden spoon
- lid

## 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.

## Source

- Original video: https://www.instagram.com/reel/DSPDhSZDVjT/?igsh=cXczdWlyaWR5M3Qx
- Recipe page: https://www.cliprecipe.com/recipe/cebecf79-6831-4ac5-8fdf-ed72908b07ab
- Extracted: 2025-12-14

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