Pan-Fried Chicken Masala - Spicy Indian Chicken Recipe

By: Payal

Image Credit: IStock

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This pan-fried chicken masala has a dry consistency and can also be served as a snack. Pair it with roti, naan, steamed rice, and spiced onion rings for a complete meal.

Image Credit: IStock

Ingredients:

5-6 Chicken pieces
2 Dry red chillies
1 Onion
1 Capsicum
1 tbsp Ginger
1 tbsp Garlic
1/2 tsp Pepper
1/2 tsp Kashmiri chilli powder
1/2 tsp Turmeric
Salt as per taste

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Image Credit: IStock

1.  Make the Masala Mix:

In a blender, add onion, ginger, garlic, dry red chilli, cumin seeds, turmeric powder, Kashmiri chilli powder, salt, and pepper. Blend into a smooth paste for coating the chicken.

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Image Credit: IStock

2. Marinate the Chicken:

Once the paste is ready, coat all chicken pieces evenly with the masala. Let it rest for a few minutes to absorb flavours fully.

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Image Credit: IStock

3. Cook the Vegetables:

Heat a pan and sauté chopped onions and capsicum. Add curry leaves for aroma and flavour before adding the chicken.

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4. Cook the Chicken:

Add the marinated chicken pieces to the pan. Cook thoroughly until tender and coated in the spicy masala, stirring occasionally for even cooking.

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5. Tips for Perfect Pan-Fried Chicken:

Do not overcrowd the pan to ensure even cooking. Maintain medium heat and marinate the chicken for at least 20 minutes for the best flavour.

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6. Variations of Chicken Masala:

Try boneless chicken for faster cooking. Add tomatoes for a slightly saucy texture or increase Kashmiri chilli powder for extra spice.

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7. Serving Suggestions:

Serve with roti, naan, or steamed rice. Spiced onion rings or a simple salad complement the fiery flavours of the chicken masala.

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8. Storage and Reheating Tips:

Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on low flame to retain moisture and flavour.

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9. Garnish and Serve:

Once cooked, remove from the heat and garnish with lemon wedges and fresh coriander leaves. Serve hot and enjoy the fiery chicken masala.

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More Kitchen Tips:

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