There’s something magical about the sizzle of spices hitting hot oil. I still remember the first time I tried this chicken masala fry at a friend’s home in India.
The aroma of roasted spices, the tang of yogurt and lemon, and the rich, golden color of the chicken instantly drew me in. Every bite was bursting with flavor, yet comforting in a way that felt like home.
Making it in my own kitchen now brings back that warm memory and fills the air with a delicious anticipation that makes everyone at the table gather closer.
Why You’ll Love Chicken Masala Fry
- Rich and Flavorful – Every piece of chicken is coated in a fragrant mix of roasted spices, yogurt, and onion, making each bite irresistible.
- Quick Marination – Just 30 minutes of marination lets the chicken soak in the tangy and spicy flavors, perfect for a busy weeknight.
- No Water Needed – The chicken cooks in its own juices, keeping it juicy and full of flavor without any added water.
- Perfect for Any Occasion – Serve it as a main dish for dinner, or make extra for a festive gathering, it always disappears fast.
- Aromatic and Inviting – The roasted spice mix fills your kitchen with a warm, inviting aroma that makes everyone’s mouth water.
Ingredients You’ll Need
- Chicken: The star of the dish, tender and juicy, ready to soak in all the spices.
- Ginger & garlic paste: Adds a warm, savory depth to the chicken, enhancing its natural flavor.
- Onion: Provides sweetness and body to the masala when fried until golden.
- Cumin seeds, Coriander seeds, Red chilies: These whole spices are roasted to unlock a bold, earthy aroma.
- Cardamoms, Cloves, Mace, Cinnamon stick: Create a fragrant and complex background that elevates the masala.
- Yogurt & Lemon juice: Tenderizes the chicken and adds tangy richness to the dish.
- Kashmiri red chili powder, Turmeric powder: Give the chicken a vibrant color and mild, smoky heat.
- Coriander leaves: Fresh garnish that adds a bright, herby touch at the end.
- Salt: Balances all the flavors and brings out the natural taste of the chicken.
How to Make Authentic Indian Chicken Masala Fry
Step 1: Marinate the Chicken
Mix chicken with ginger and garlic paste, turmeric, lemon juice, and salt in a bowl. Let it sit for 30 minutes so the flavors seep in.
Step 2: Fry the Onion
Heat oil in a pan and fry sliced onions until golden brown. Remove and set aside to add sweetness and crunch to the masala.
Step 3: Make the Spice Mix
Dry roast cumin, coriander, cardamom, cloves, mace, red chilies, and cinnamon until aromatic. Cool and grind into a fine powder for a fragrant masala.
Step 4: Cook the Chicken
In the same pan, cook the marinated chicken until golden on both sides. Stir in yogurt, ground spice mix, Kashmiri red chili powder, and fried onion. Cover and cook on medium flame for 10 minutes without water to keep it juicy.
Step 5: Finish and Garnish
Stir the chicken so the masala coats each piece evenly. Add fresh coriander leaves, slit green chilies, and garnish with lemon slices and onion rings before serving.
Tips & Variations
Want to make it your own? These ideas will help you play with flavor and texture
- Marinate thoroughly: Let the chicken sit in the spice-yogurt mixture for at least 30 minutes (or up to a few hours). This gives time for flavors to sink in and makes the meat juicier.
- Toast whole spices gently: When roasting cumin, coriander, cardamom, cloves and cinnamon, keep the heat moderate so they don’t burn. Burnt spices can make the masala bitter.
- Use dark meat for richness: Try thighs or drumsticks in place of breast. Dark meat stays moist and has more flavor when cooked dry.
- Add a final squeeze of lemon: A little lemon juice just before serving brightens all the spices and balances richness.
- Switch the heat style: If you prefer extra spice, toss in chopped green chilis or a dash of Kashmiri chili powder toward the end.
- For a crispy finish: After cooking, broil or grill the chicken for 1–2 minutes to get a slight char that adds depth.
Serving Suggestions
Here are some pairing ideas that make this chicken masala fry stand out in a meal
- Jeera Rice or Plain Basmati Rice: The light, cumin-flavored rice balances the spicy chicken and makes every bite taste smooth and comforting.
- Butter Naan or Roti: Soft, warm bread helps scoop up the masala, balancing texture and making each bite satisfying.
- Cooling Raita or Cucumber Salad: A yogurt-based raita or fresh cucumber-coriander salad adds freshness and tames the spice.
- Simple Dal or Lentil Soup: Serve alongside a mild dal (like moong dal) to balance protein and bring variety to the plate.
- Garnish & Fresh Elements: Top with sliced onions, chopped coriander, and lemon wedges so your guests can adjust brightness and crunch as they like.
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Authentic Indian Chicken Masala Fry
4
servings45
minutes20
minutes980
kcal1
hour5
minutesThis Spicy Chicken Masala is full of bold flavor. The chicken is marinated, cooked with freshly roasted spices, and finished with coriander and green chilies. It is smoky, spicy, and a little tangy. You can enjoy it with naan, paratha, or serve it as a tasty chicken starter.
Ingredients
500g chicken
1 onion (sliced)
1 tbsp ginger–garlic paste
1 tsp turmeric powder
½ lemon juice
4 tbsp yogurt
1 tbsp Kashmiri red chili powder
Whole spices (cumin, coriander, cardamom, cloves, mace, red chilies, cinnamon)
Coriander leaves, green chilies (for garnish)
Directions
- Marinate chicken with ginger–garlic paste, turmeric, lemon juice & salt. Rest 30 mins.
- Fry onion till golden, keep aside.
- Dry roast spices, grind into fine powder.
- Cook chicken in the same oil till golden. Add yogurt, spice mix, chili powder & fried onion. Cover, cook 10 mins (no water).
- Finish with coriander leaves & slit green chilies. Garnish with lemon & onion rings.
Notes
- Roast the whole spices fresh for the best taste.
- Marinate the chicken for at least 30 minutes so it stays juicy.
- A squeeze of lemon before serving makes it extra fresh.
