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 Chicken Fry Masala recipe
Chicken Fry Masala is a South Indian stir-fried chicken dish with a spicy and lip-smacking spice mixture coating each piece.
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, that you don’t need to marinate the chicken. So, this makes it apt for Bachelors too.
For chicken fry masala 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 spicy 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
Reasons to try
Super easy recipe but damn delicious!
No grinding or blending.
No need to marinate the chicken for hours.
Can easily customize the recipe for the ones who can’t take a spicy dish.
Serve it as an appetizer, as an accompaniment to alcohol, or as a main dish.
A perfect side dish with Indian flat bread or rice.
An ultimate favorite for spice lovers.
The magic is in the preparation process and the order of ingredients.
Try it once and it will become your everyday easy chicken fry recipe.
I’m mentioning a few tips that have helped me and will help you while cooking chicken in general.
Wash the chicken pieces well. Drain the water completely. If there is water, it will drop the temperature of the vessel and chicken pieces will taste as if boiled.
Sear the chicken pieces well. Make sure to sear the chicken pieces on high heat only until they change to white color before being braised in their own juices.
Add the salt and red chili powder before simmering the chicken. This will ensure that the meat absorbs the flavors of the spice powder.
As this dish is dry, there is no need for water.
Chicken oozes out a lot of liquid which is sufficient for it to cook. But, by chance, if the masala sticks to the bottom add less water (a few tablespoons).
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.
Add delicate spice powders at the end so that the dish is fragrant and aromatic.
The curry leaves and green chilies are added at the end for flavor and aroma.
When the dish is almost ready, the masala sticks to the bottom. The masala gets a distinct taste. Scrape with a steel spatula.
Ingredients to make Chicken Masala fry
Chicken: I always prefer chicken on the bone to make chicken fry or curry. The juices released from the bones add flavor to the dish and the meat around the bone is moist and succulent. However, you can make the dish with boneless breast or thighs too. The cooking time will depend on the meat size and quality.
Oil: any neutral flavor oil.
Onion and Ginger-garlic paste: They form the base of the masala.
Spice powders: turmeric powder, red chili powder, coriander powder, and garam masala.
Herbs: Curry leaves and coriander leaves. Try not to skip them.
Green chilies are per spice preference.
Coriander leaves for freshness and flavor.
Salt to taste.
How to make Chicken Fry Masala
1 & 2. Heat oil in a heavy bottom pan on medium flame. When hot, add cumin seeds, chopped onions, and curry leaves. Saute on medium flame until onion color changes to light golden color.
3. Add ginger-garlic paste and saute until the raw smell goes away.
4. Add turmeric powder and saute for a few seconds.
5 & 6. Add the washed chicken pieces and sear on high flame until the color changes to white.
7 & 8. Turn the flame to low, add salt and red chili powder. Give a good mix.
9 &10. Cover the pan and simmer on low flame for 5-10 mins.
11 & 12. Remove the cover and give a good mix. Cover the pan again and simmer on low flame for 5-10 mins.
Note: If the masala sticks to the bottom of the pan, sprinkle little water and mix well. Continue to repeat steps 9 and 10 until the chicken is cooked tender (can take 15-20 minutes or more). Once the chicken is cooked, check for seasoning (salt and spice) and add accordingly.
Note: If there is water, remove the lid and cook on medium flame until liquid reduces.
13 & 14. Add coriander powder and garam masala. Give a good mix.
15. Next, add slit green chilies and curry leaves. Continue to cook until masala coats the chicken pieces well.
16. Lastly, add coriander leaves and give a mix.
Chicken Fry Masala is ready. Serve hot with flatbread or rice and dal.
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.
Store the leftover in an airtight container in the refrigerator for 2 days. If you are hosting a party at home, you can make the dish a day ahead, let it cool completely, and refrigerate.
Before serving, reheat in a microwave or in a pan on the stovetop. The masala will dry out. So, sprinkle little water and heat until the dish is hot.
Add kashmiri red chili powder for vibrant red color.
Can use a combination of oil and ghee to cook. Or, cook in oil and add ghee at the end.
You can substitute chicken with mutton or prawns for making a variation of this dish.
Can add a small tomato or a few tablespoons of curd.
If you are a vegetable drumsticks lover, add them to this dish and thank me later.
You can cut down the number of onions and make the chicken dry.
Can add different spice powders like tandoori masala, kura karam, or meat masala.
More Chicken recipes
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Chicken Fry Masala
- 500 gms Chicken
- 3-4 tbspn Oil
- 1 tspn Cumin seeds
- 2 medium Onions (finely chopped)
- 1 tbspn Ginger Garlic paste
- 1/2 tsp Turmeric powder
- 1-2 tbspn Red chilli powder
- 1/2 tbspn Coriander powder
- 1-2 tspn Garam Masala
- 1 sprig Curry leaves
- 2-4 Green chilies (slit)
- Coriander leaves
- Salt to taste
- 1 Lemon (optional)
- Heat oil in a heavy bottom pan on medium flame. When hot, add cumin seeds, chopped onions, and curry leaves. Saute on medium flame until onion color changes to light golden color.
- Add ginger-garlic paste and saute until the raw smell goes away.
- Add turmeric powder and saute for a few seconds.
- Add the washed chicken pieces and sear on high flame until the color changes to white.
- Turn the flame to low, add salt and red chili powder. Give a good mix.
- Cover the pan and simmer on low flame for 5-10 mins.
- Remove the cover and give a good mix. Cover the pan again and simmer on low flame for 5-10 mins.
- Note: If the masala sticks to the bottom of the pan, sprinkle little water and mix well. Continue to repeat steps 9 and 10 until the chicken is cooked tender (can take 15-20 minutes or more). Once the chicken is cooked, check for seasoning (salt and spice) and add accordingly.
- If there is water, remove the lid and cook on medium flame until liquid reduces.
- Add coriander powder and garam masala. Give a good mix.
- Next, add slit green chilies and curry leaves. Continue to cook until masala coats the chicken pieces well.
- Lastly, add coriander leaves and give a mix.
- Chicken Fry Masala is ready. Serve hot with flatbread or rice and dal.