Chicken Masala Fry

1. Marinate the Chicken: 

Begin by cleaning the chicken pieces thoroughly and patting them dry. Place them in a bowl and add ginger-garlic paste, turmeric, chili powder, salt, and lemon juice. Mix everything well so the spices coat the chicken evenly. Let it marinate for at least 30 minutes. If you have more time, refrigerating it for 2-3 hours helps the flavors penetrate deeper.

2. Prepare the Masala Base

Heat oil in a heavy-bottomed pan or skillet. Once the oil is hot, add cumin seeds and mustard seeds. Let them splutter, then toss in the curry leaves and green chilies.

Add the sliced onions and sauté on medium heat until they turn golden brown. Caramelizing the onions is a key step, as it adds sweetness and depth to the masala. This process may take around 10–12 minutes, but don’t rush it.

Once the onions are golden, add the ginger-garlic paste and sauté until the raw smell disappears, about 2 minutes. Now, add the chopped tomatoes and cook until they turn soft and mushy. This helps form the base of the thick masala.

3. Add the Spices

Lower the heat slightly and add coriander powder, cumin powder, and a pinch of salt. Cook the spice mixture for 2–3 minutes, stirring continuously. If the mixture looks too dry, add a tablespoon or two of water to prevent burning.

This is the moment when the masala becomes intensely aromatic, and you’ll see the oil starting to separate slightly — a good sign that the masala is ready to welcome the chicken.

4. Cook the Chicken

Add the marinated chicken to the pan and stir well so it’s coated evenly in the masala. Cook on medium-high heat for 5–7 minutes until the chicken starts browning slightly.

Now reduce the heat, cover the pan, and let the chicken cook in its own juices for about 15–20 minutes. Stir occasionally to prevent sticking. If it gets too dry before the chicken is fully cooked, add a splash of water.

Once the chicken is cooked through and tender, remove the lid and increase the heat slightly. This is the frying part — keep stirring until the masala thickens and clings to the chicken pieces. Add garam masala and black pepper powder at this stage for that final layer of flavor.

5. Garnish and Serve

Turn off the heat and garnish with freshly chopped coriander leaves. Let it sit for a couple of minutes before serving to allow the flavors to settle.