Discover the secret to making a super mouthwatering Masala Chicken Fry that's surprisingly easy to prepare! Join us at Banglar Rannaghor as we guide you through this delightful recipe, perfect for any occasion. With simple ingredients commonly found in your kitchen, this dish is not only convenient but also packed with flavors that will tantalize your taste buds. Whether you're a beginner or an experienced cook, our step-by-step instructions ensure that you'll master this dish in no time. Get ready to impress your family and friends with this succulent and aromatic chicken fry that's guaranteed to be a hit at any gathering.
Ingredients:
Chicken: 1.2 kg
Salt: ½ tsp (for marination) + 1 tsp (for masala powder) + to taste
Turmeric Powder: ½ tsp
Kashmiri Red Chili Powder: ½ tsp (for marination) + 1 tsp (for masala powder)
Cooking Oil: 1 tbsp (for marination) + 3 tbsp (for cooking)
Coriander Seeds: 1 tbsp
Cumin Seeds: 1 tsp
Cloves: 4
Black Peppercorns: 1 tsp
Green Cardamom: 3
Cinnamon Stick: 1 small
Black Cardamom: 2
Mace: ½ piece
Bay Leaf: 1
Onion: 1 cup (roughly chopped)
Garlic Paste: 1 tbsp
Ginger Paste: 1 tbsp
Curry Leaves: 2 sprigs
Green Chilies: 3-4 (chopped)
Fresh Coriander: 3 tbsp (chopped)
Butter: 1 tbsp
Lime Juice: ½ tsp
Instructions:
Marinate the Chicken:
In a bowl, mix chicken with ½ tsp salt, ½ tsp turmeric powder, ½ tsp Kashmiri red chili powder, and 1 tbsp cooking oil.
Marinate for 30 minutes. If short on time, you can proceed directly to cooking.
Prepare Masala Powder:
In a small pan, toast 1 tbsp coriander seeds, 1 tsp cumin seeds, 4 cloves, 1 tsp black peppercorns, 3 green cardamoms, 1 small cinnamon stick, 2 black cardamoms, ½ piece of mace, and 1 bay leaf until fragrant.
Let the spices cool, then transfer to a spice mixer or coffee grinder.
Add 1 tsp Kashmiri red chili powder and 1 tsp salt. Blend into a fine powder. Set aside.
Cook the Chicken:
Heat 3 tbsp cooking oil in a pan.
Add 1 cup roughly chopped onion and sauté until the onions change color.
Add a splash of water, then add 1 tbsp garlic paste and 1 tbsp ginger paste. Sauté for 30-40 seconds.
Add 2 sprigs of curry leaves and sauté briefly.
Add the marinated chicken and sauté for 3 minutes on medium-low heat.
Cover and cook for 5 minutes on low heat to release some juices from the chicken.
Open the cover, stir the chicken, and add 3-4 chopped green chilies and 2 tbsp of the reserved masala spice mix. Sauté for 3 minutes on medium-low heat.
Cover and cook for another 5 minutes on low heat.
Final Touches:
Stir the chicken well, then add salt to taste and 1 tsp of the masala spice mix powder. Mix well.
Cover and cook for 20 minutes on low heat, stirring occasionally.
Open the cover and increase the heat to reduce the gravy to your preference.
Add 3 tbsp chopped coriander, 1 tbsp butter, and ½ tsp of lime juice. Mix well.
Serve:
Serve the mouthwatering Masala Chicken Fry hot with rice or bread of your choice.
Enjoy your delicious Masala Chicken Fry!