Chicken Masala Fry is an easy-to-make, flavorful side dish with juicy chicken and aromatic spices, ready in 40 minutes. Best served with Indian breads like roti, chapati, or even dinner rolls.
Masala chicken fry
To create this masaledar chicken fry, tender chicken pieces are marinated and pan-fried until cooked through and juicy. Nothing beats the aroma of freshly cooked chicken masala fry sizzling with fragrant curry leaves, onion-tomato masala, and aromatic spices. in. Serve it as a starter or side dish for chapati, roti, or biryani.
Chicken masala dry is simple and requires basic ingredients from your kitchen, unlike butter chicken, which uses cashews, yogurt, cream, etc. One of the best recipes to try for a weekend dinner, party appetizer, or as a flavorful side dish.
Check out our chicken ghee roast, butter chicken, and chicken korma for your next lunch or dinner.
Ingredients
For marination: Chicken thighs, lemon juice, turmeric powder, and salt.
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For masala fry: Fresh ingredients like onions, tomatoes, ginger, garlic, green chilies, and curry leaves.
Herb: Coriander leaves or cilantro add freshness.
Spice powders: red chili powder, coriander powder, and kitchen king masala.
Check out the recipe card for the full list of ingredients.
Marinate the chicken
- In a bowl, add chicken, the juice of 1 lemon, turmeric powder, and salt to taste, and mix well.
- Let this sit for about 30 minutes.
Making of chicken masala
- Heat oil. Add onions and curry leaves, then sauté until light golden.
- Add ginger-garlic paste and chopped tomatoes, and cook for 10 to 12 mins (covered) until the tomatoes turn soft.
- Add marinated chicken, cilantro, red chili powder, coriander powder, kitchen king, and cook covered for 15 mins (stir every 5 mins).
Making of chicken masala fry
Uncover and cook for 5 to 10 mins, or until the gravy dries out.
Tips
- Marinate the chicken overnight for maximum flavor.
- Bone-in chicken always stays juicer.
- Any leftovers can be refrigerated for up to 3 days.
Serving suggestions
Serve chicken masala fry with
- Indian breads like roti, chapati, multigrain roti, etc.
- Rice items like ghee rice, steamed rice, biryani rice, turmeric rice.
Semi-dry chicken recipes
Recipe card
Chicken Masala Fry Recipe
Equipment
Ingredients
Chicken Marination
- 1 kg Chicken thighs
- Juice of 1 lemon
- 1 teaspoon Salt
- ½ teaspoon Turmeric powder
Chicken masala fry
- 2-3 tablespoon Oil
- 5-6 Curry leaves
- 3 Onions large, finely chopped
- 4 Tomatoes finely chopped
- 2-3 tablespoon ginger-garlic paste
- 4 Green chilies
- ½ cup Cilantro coriander leaves, chopped
- 2 tablespoon Coriander powder
- 1 tablespoon Kitchen King masala garam masala
- 2 teaspoon Red Chilli powder
Instructions
Marinate the chicken
- In a bowl, add chicken, the juice of 1 lemon, turmeric powder, and salt to taste, and mix well.1 kg Chicken thighs, Juice of 1 lemon, 1 tsp Salt, ½ tsp Turmeric powder
- Let this sit for about 30 minutes.
Making of chicken masala
- Heat oil. Add onions and curry leaves, then sauté until light golden.2-3 tbsp Oil, 5-6 Curry leaves, 3 Onions
- Add ginger-garlic paste and chopped tomatoes, and cook for 10 to 12 mins (covered) until the tomatoes turn soft.4 Tomatoes, 2-3 tbsp ginger-garlic paste, 4 Green chilies
- Add marinated chicken, cilantro, red chili powder, coriander powder, kitchen king, and cook covered for 15 mins (stir every 5 mins).½ cup Cilantro, 2 tbsp Coriander powder, 1 tbsp Kitchen King masala, 2 tsp Red Chilli powder
Making of chicken masala fry
- Uncover and cook for 5 to 10 mins, or until the gravy dries out.
Video
Notes
Nutrition
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