Chicken Masala Fry

Spicy Masala Chicken Fry

Preparing chicken masala powder at home takes a bit more effort. But the payoff is huge – fresher, more flavorful spices that elevate your dish to a whole new level.

Following this easy recipe, you can create a delicious homemade chicken masala powder that's perfect for customizing curries or enjoying a flavorful chicken dish.

Store the powder in an airtight container for up to 2 days. When ready to cook, use the powder in your favorite chicken or mutton curry recipe, adjusting the amount for your desired spice level.

You may also like these other popular chicken recipes from this website:

• Maharashtrian Chicken Sukka
• Chicken 65
• Andhra Chicken Fry
• Pepper Chicken
• Hyderabadi Chicken Masala

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Scroll down the recipe card for step by step instructions with photos.

Step-by-step instructions with photos

Preparations

1. In a mixing bowl, combine chicken, yogurt, salt, and ginger-garlic paste. Marinate for 30 minutes. Keep it aside.
2. Heat a deep bottom pan over medium heat. Dry roast the chicken masala ingredients (except turmeric powder) over medium-low heat until aromatic. Remove from heat.
3. Let the roasted ingredients cool down completely. Transfer it to a mixer/grinder jar. Add turmeric powder to it. Grind to a fine powder. Homemade Chicken masala powder is ready. Set it aside.

   

Making chicken masala fry

1. Heat 2 tablespoon of oil in a thick bottom pan over medium heat.
2. Add onions and sauté until the onions are golden.
3. Add ginger, garlic, and curry leaves. Sauté for a minute.
4. Add the marinated chicken. Stir and cook until the color of the chicken turns from pink to white.

   

5. Add tomato. Combine and cook until tomatoes are soft.
6. Cover with the lid and cook on low heat until the chicken is cooked.
7. Add chicken masala powder and combine. If needed add a little water. The chicken masala powder spices up the dish. Add as per taste (for details refer to notes).

   

8. Stir and cook until the masala starts to leave oil from the sides and it looks dry.
9. Taste and adjust the seasoning.
10. Remove from heat. Add lemon juice and coriander leaves and combine.

    

11. Serve with Roti or rice & dal.

Ingredients and Substitutions

• Chicken - You can use either boneless chicken or chicken with bones.
• Yogurt - Fresh yogurt or homemade curd is best to make this recipe. It helps to tenderize the chicken. Do not skip adding it.
• Flavoring - Salt, ginger-garlic paste, turmeric powder
• Whole spices - Coriander seeds, cumin, fennel, black peppercorns, cloves, star anise, green cardamom, and cinnamon.
• Dried red chilies - I have used byadgi red chilies. These chilies give bright red color to the dish and are mildly spicy. You can substitute it with Kashmiri red chilies. Or substitute it with any dry red chilies. But then adjust the quantity as per the spice level of the chilies you are using.
• Onion, ginger, and garlic - Basics of Indian cuisine. I have used red onions. You can substitute it with yellow onions. I have used fresh ginger and garlic. You can substitute it with store-bought or homemade ginger and garlic paste.
• Tomatoes - I have used fresh tomatoes. You can substitute it with canned tomatoes.
• Lemon juice - You can substitute it with vinegar.
• Herbs - Coriander leaves and curry leaves.

Tips to make the Best Chicken Masala

• Marinating the chicken - It makes the chicken tender and juicy. Also, prevents the chicken from drying out. Marinate the chicken for at least 30 minutes to an hour.
• Dry roast all the ingredients on low to medium heat. Stir them often so that they get roasted evenly and avoid the burning of spice.
• You can deseed the dried red chilies to reduce the spiciness.
• You can skip making chicken masala powder and substitute it with store-bought garam masala powder. Add ½ teaspoon garam masala powder, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoon coriander powder, and ½ teaspoon cumin powder.
• Be careful while adding water to the recipe. It is a dry chicken dish and you have to use less water during all the stages of cooking.
• The chicken masala powder is going to spice up this dish. Add as per your taste. If you prefer spicy, add all the prepared masala. Similarly, if you prefer less spicy, add only half of it. Taste it and add more if needed.