Best Chicken fry masala recipe
Chicken fry masala is a spicy and delicious dry chicken that serves as an appetizer or a side dish! This easy Chicken Fry masala recipe is perfect for those who love spicy chicken recipes.
The dish is quite similar to South Indian (Andhra Pradesh and Telangana states) Chicken fry but has extra masala over every tender and soft piece of chicken which is full of flavor.
Chicken fry is my childhood favorite and I’m for sure for most of the non-vegetarians too. It was a Sunday special, as a side dish with basmati rice or steamed rice and tomato or pepper rasam. But, as it has masala, it can be paired with rotis or parathas too.
This easy dish, Chicken fry can probably have thousands of variations — spices to marinate, the domination/strong flavor of a specific whole garam masala, deep fry, special homemade masala paste, etc.
About this recipe
On a Sunday afternoon. I was requested to make chicken fry with only 45 minutes for lunch. With no time to make homemade masala paste, I used readymade masala powder and prepared the dish. It was appreciated by the family members. Since then, this has become a favorite recipe.
Later, I had requests repeatedly by my wife to make exactly the same.
The recipe I will share is a simple and basic recipe with easily available ingredients that will make you lick your fingers clean. The best part of this chicken fry masala recipe is, you don’t need to marinate the chicken. So, this makes it apt for Bachelors too.
The only ingredients needed are jeera/cumin seeds, onion, ginger garlic paste (freshly made or store-bought), green chilies, curry leaves, red chilly powder, turmeric powder, chicken masala, garam masala, lemon juice, and coriander leaves. Tomato can be added, but for me, it lowers the spice level of the dish. So, I avoid it.
Though the ingredients are less, I specifically like the spiciness, tang, and aroma of curry leaves.
Do you want to prepare a special chicken dish during the weekend? At the same time, with some easily available ingredients from your pantry? Give this simple chicken fry masala recipe a try, for a taste like never before! This is a mouth-watering chicken fry recipe that will be loved by all!
Recommended brands for Chicken Masala powder:
- Everest-Chicken Masala
- Tata Sampann Chicken Masala
- MDH Chicken Masala
- Catch Chicken Masala
- Badshah Chicken Masala
Pro tips to make Chicken Fry Masala
Wash the chicken pieces well. Drain the water completely. Chicken pieces should be seared well, If there is water, it will drop the temperature of the vessel and chicken pieces will taste as if boiled.
Make sure to sear the chicken pieces on high heat only.
As this dish is dry, there is no need for water. Chicken pieces release water and cook in their own juices.
If possible, use a thick bottom vessel and it should not be non-stick.
Do not overload the vessel. Chicken pieces will sear better if every piece touch bottom of the vessel.
When the dish is almost ready, the masala sticks to the bottom. The masala gets a distinct taste. Scrape with a steel spatula.
Step by Step instructions
Heat oil in a kadhai and add oil. When hot, add jeera/cumin seeds and let them crackle. Now, add finely chopped onions and on medium flame fry till they change color. Next, add ginger-garlic paste and saute till the raw smell goes away.
Add turmeric powder and salt, fry for few seconds. Add washed chicken pieces. On high flame bhunno/fry for about 5 minutes, till the top layer of chicken pieces change color.
Now, cover the kadhai and cook on low flame for 5minutes. Remove the lid, give a mix, and again cover & cook on low heat for another 5 mins. Repeat the process till the pieces are cooked (can take 15-20mins or more). Dry up any excess water, cook on high heat till water evaporates. Add red chilly powder, coriander powder, salt if needed, and garam masala. Fry well.
Now add the slit green chilies and few curry leaves. Give a mix and keep frying for another minute to coat the chicken well. Lastly, add coriander leaves.
It’s a fry but has enough masala coating the chicken pieces that you can dig in with your roti, chapati, paratha. Do not miss sliced onions and lemon wedges with it.
In the South, the classic combo is with rasam or sambar and steamed rice.
My personal favorite is with Bagara rice, do check the recipe and give it a try.
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Chicken Fry Masala
- 500 gms Chicken
- 3-4 tbspn Oil
- 1 tspn Cumin seeds
- 2 medium Onions (finely chopped)
- 2 tbspn Ginger Garlic paste
- 1/2 tsp Turmeric powder
- 1-2 tbspn Red chilli powder
- 1 tbspn Coriander powder
- 1 tspn Garam Masala
- 1 sprig Curry leaves
- 2-4 Green chilies (slit)
- Coriander leaves
- Salt to taste
- 1 Lemon (optional)
- Heat oil in a kadhai. When hot, add cumin seeds and let them crackle.
- Add chopped onions and on medium flame fry till they change color.
- Now, add ginger garlic paste. Add turmeric powder and salt, fry for few seconds.
- Add washed chicken pieces. On high flame fry for 5minutes.
- Now, cover the kadhai and cook on low flame for 15-20minutes. Keep checking and stirring in between to avoid burning of the masala at the bottom. Dry excess water, cook on high flame till water evaporates.
- Add red chilly powder, coriander powder, salt if needed, and garam masala. Fry well.
- Next, add the slit green chilies and few curry leaves. Give a mix and keep frying for another minute to coat the chicken well. Lastly, add coriander leaves.
- Serve hot with a squeeze of lemon juice.