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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Punjabi Style Chicken Masala Fry is inspired by the bold and robust flavours of North Indian, especially Punjabi, cuisine, where onions, tomatoes, aromatic spices, and kasuri methi come together to create rich, comforting dishes. Unlike gravy-based curries, this semi-dry chicken recipe coats every piece in a thick, flavour-packed masala, making it perfect for those who enjoy intensely spiced meals. Ready in about 30 minutes, it's an excellent choice for a hearty weekday lunch, a satisfying...
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Clean chicken pieces well.
Heat oil in a cooking pan and fry the onion for a min. Add finely chopped garlic, green chillies and ginger and fry for a few seconds.
Add chicken pieces and mix well. Cover and cook till the chicken is tender. Let the juices release.
Add red chilli powder, turmeric powder,meat masala , cumin powder, coriander powder, and salt to taste . Mix for a few seconds on low flame.
Add boiled tomato puree and cook until oil separates.
Add warm water if needed and cook for 2-3 min till the masala thickens a bit.
Add few curry leaves and finely chopped coriander leaves.
Add a dallop of butter completely optional but gives fantastic taste.
Pair it with Jeera rice, roti or naan.
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Use bone-in chicken for the best taste, as it stays moist and adds richness to the masala.
Cook the chicken pieces in onion ginger garlic till tender gives authentic taste to this dish.
Add a dash of kasoori methi at the end for restuarant style touch.
This dish should be thick but with sufficient masala and should not be dry.
Let the chicken rest for 5 minutes before serving so the flavors meld together.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but curry cut pieces add more flavor to the dish.
What can I serve this dish with?
Serve it hot with naan, parotta, or rice.
Can I skip kasoori methi?
Kasoori methi adds a unique Punjabi flavor, but you can skip it if unavailable.
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