Chicken Masala Fry Recipe
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.
Servings: 8
Calories: 226kcal
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
Marinate the chicken overnight for maximum flavor.
Bone-in chicken always stays juicer.
Any leftovers can be refrigerated for up to 3 days.
Nutrition
Calories: 226kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 119mg | Sodium: 493mg | Potassium: 556mg | Fiber: 3g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 2mg