Chicken masala fry recipe with step-by-step photos and a video recipe. Chicken masala fry is a dry chicken dish made with chicken, onion, ginger, garlic, and tomatoes. This chicken dish is spiced with freshly ground chicken masala powder made with basic Indian spices. A quick and easy chicken recipe that can be made within 30 minutes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main, Side Dish
Cuisine: Indian
Servings: 4
Author: Preeti
Equipment
Heavy/deep bottom pan
Ingredients
To marinate the chicken
500gramschicken
3tablespoonyogurt
Salt to taste
1tablespoonginger-garlic paste
To make chicken masala
1.5tablespooncoriander seeds
1teaspooncumin
1teaspoonfennel
1teaspoonblack pepper corns
4cloves
1star anise
2green cardamoms
1-inchcinnamon
4-5dried byadagi red chilies
½teaspoonturmeric powder
To make chicken masala fry
2onionschopped
1teaspoongingerfinely chopped
2teaspoongarlicfinely chopped
1spring curry leaves
1 tomatochopped
1teaspoonlemon juice
Coriander leaves.
Instructions
Preparations
In a mixing bowl, combine chicken, yogurt, salt and ginger-garlic paste. Marinate for 30 minutes. Keep it aside.
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.
Let the roasted ingredients cool down completely. Transfer it to a mixer/grinder jar. Add turmeric powder to it. Grind to a fine power. Homemade Chicken masala powder is ready. Set it aside.
Making chicken masala fry
Heat 2 tablespoon of oil in a thick bottom pan over medium heat.
Add onions and sauté until onions are golden.
Add ginger, garlic and curry leaves. Sauté for a minute.
Add the marinated chicken. Stir and cook until the color of chicken turns from pink to white.
Add tomato. Combine and cook until tomatoes are soft.
Cover with the lid and cook until the chicken is completely cooked.
Add chicken masala powder and combine. If needed add a little water. The chicken masala powder spice up the dish. Add as per taste (for details refer notes).
Stir and cook until the masala starts to leave oil from the sides and it looks dry. Taste and adjust the seasoning.
Remove from heat. Add lemon juice and coriander leaves and combine.
Serve with Roti or rice & dal.
Video
Notes
Marinating the chicken - It helps the chicken to be 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.