The Secret to Making the BEST Masala Chicken Fry

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are less expensive than breast.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier; vegetable oil is often cheaper.

Add 3 tablespoons of coriander seeds, 2 teaspoons of whole peppercorns, 2 teaspoons of cumin seeds, a few small pieces of cinnamon, a few cloves, and about 6 cardamom pods to a mixer jar.

Add 3 teaspoons of Kashmir red chili powder to the mixer jar and grind the spices into a coarse masala powder.

Add 30 small garlic cloves (with skin on or removed) to the mixer jar and grind them along with the spices until combined.

In a mixing bowl, add 1 kilogram of chicken with bone.

Add 2 teaspoons of turmeric powder to the chicken.

Add 1 and 1/2 teaspoons of salt to the chicken.

Add the freshly ground masala powder to the chicken.

Add 3 small onions that have been thinly sliced to the chicken.

Gently mix everything to coat the chicken pieces with the masala.

Marinate the chicken for about 30 minutes to absorb the flavors.

After marinating, heat 3 tablespoons of oil in a boiled kadhai (wok).

Gently drop the marinated chicken pieces into the kadhai and start mixing.

Toss in a few curry leaves into the kadhai.

Close the kadhai and cook the chicken for about 15 minutes on medium flame, allowing it to cook in its own juices.

After 15 minutes, leave the kadhai open and keep the flame on medium-high to evaporate excess moisture.

Cook until the masala becomes a bit dry and the oil begins to separate from the chicken.

Finish by adding freshly chopped coriander leaves and turn off the stove.

Cooking Techniques

Equipment Needed

Spice Level: