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Masala Fried Chicken

This is an unconventional recipe when it comes to Indian food in that the steps are kind of backwards. This chicken is absolutely delicious and you will definitely fall in love with the flavors you’ll experience in this dish.

The onions are added at the end and this gives the chicken a sweetness that is absolutely delectable. You’ll allow the spices to burn slightly, so you get a slightly charred flavor that will blow your mind. The cilantro, jalapenos and lemon juice add some depth and all in all, this will become a favorite, I’m sure of it.

How to make Masala Fried Chicken

Unlike typical Indian food, you will not be sauteeing the onions before adding the meat. Here you will add the chicken first and saute it until it turns white.

Once you add your spices and mix your chicken really well, cover it and cook it for about 10 minutes.

When you open the chicken up, mix it really well. From now on until the end of this recipe, you will deglaze the pot consistently. Do not allow the spices to burn to the bottom. Once they stick for about 15 seconds, deglaze it. This is what gives the chicken the charred and smokey taste.

Deglaze the dark spots (spices sticking to the bottom of the skillet)

Toss in the onions and saute until it carmelizes. Your end product will not contain a gravy, it will be on the dry side. Sometimes I choose to let my onions remain intact but sometimes I cook them all the way down.

This chicken tastes SO good with rice and daal (recipe coming soon) but we chose to eat it alone because we’re on keto! Using olive oil to make this chicken does not change the taste and makes it keto-friendly.

AuthorNureen SCategory, , DifficultyIntermediate

Yields4 Servings
Prep Time2 minsCook Time25 minsTotal Time27 mins

 1 lb Chicken, boneless legs and thighs, in cubes
 ½ cup Oil
 1 tsp Salt, or to taste
 1 tsp Cayenne Pepper
 ½ tsp Turmeric
 1 tbsp Ginger & Garlic paste
 ½ tsp Cumin Powder
 1 Onion, sliced
 ½ cup Cilantro, chopped
 1 Jalapeno, chopped

1

Add oil to a hot skillet.

2

Fry chicken until it turns white

3

Add salt, cayenne pepper, ginger garlic paste, turmeric and cumin powder. Mix well, turn down the heat and cook covered for 10 minutes.

4

Mix the chicken really well, continue to deglaze the spices off the bottom of the skillet.

5

Toss in the onions, cilantro and jalapenos and cook until the onions caramelize. Keep deglazing the spices.

6

Garmish with more cilantro and lemon.

Serve warm! Enjoy with daal and rice!

Ingredients

 1 lb Chicken, boneless legs and thighs, in cubes
 ½ cup Oil
 1 tsp Salt, or to taste
 1 tsp Cayenne Pepper
 ½ tsp Turmeric
 1 tbsp Ginger & Garlic paste
 ½ tsp Cumin Powder
 1 Onion, sliced
 ½ cup Cilantro, chopped
 1 Jalapeno, chopped

Directions

1

Add oil to a hot skillet.

2

Fry chicken until it turns white

3

Add salt, cayenne pepper, ginger garlic paste, turmeric and cumin powder. Mix well, turn down the heat and cook covered for 10 minutes.

4

Mix the chicken really well, continue to deglaze the spices off the bottom of the skillet.

5

Toss in the onions, cilantro and jalapenos and cook until the onions caramelize. Keep deglazing the spices.

6

Garmish with more cilantro and lemon.

Serve warm! Enjoy with daal and rice!

Masala Fried Chicken

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