Desi Style Chicken Fry Recipe | Masala Chicken Fry | Quick Chicken Starter

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor with a vibrant color.

fresh coriander leaves

💰Cheaper: dried coriander

Dried coriander is a cost-effective alternative.

green chilies

💰Cheaper: jalapeños

Jalapeños provide a similar heat level.

Take 1 kilogram of chicken, making cuts on larger pieces.

Marinate the chicken with 1 tablespoon ginger-garlic paste, 0.5 teaspoon turmeric powder, juice of half a lemon, and salt to taste. Mix well and refrigerate for 1 hour.

Toast spices (cumin, coriander, cloves, green cardamom, dried red chili, black pepper, and a piece of cinnamon) on medium flame for 3-4 minutes, then grind into a coarse powder.

Heat 3-4 tablespoons of oil in a pan and add 2 medium-sized onions sliced thinly. Fry until golden brown.

Drain the fried onions from the oil and set aside.

Add the marinated chicken to the pan and increase the flame to high. Cook until the chicken is golden brown on one side, flipping occasionally until all moisture evaporates.

Add the fried onions on top of the chicken along with the marinade liquid.

Add 0.5 cup well-beaten yogurt to the chicken and mix thoroughly on low flame. Cover and cook for at least 20 minutes on low flame until the chicken is tender.

After 20 minutes, uncover and add the ground spice mix, mixing well on medium flame.

Add 0.5 teaspoon Kashmiri red chili powder and juice of half a lemon, mixing everything well until the chicken is coated and oil separates.

Add 2-3 chopped green chilies and some finely chopped fresh coriander leaves, mixing everything on medium to high flame until the chicken is dry and well coated with spices.

Serve hot, squeezing lemon over the chicken and garnishing with onion slices and mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens