By: Payal
Image Credit: IStock
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.
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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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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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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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Heat a pan and sauté chopped onions and capsicum. Add curry leaves for aroma and flavour before adding the chicken.
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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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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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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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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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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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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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