Dry Chicken Masala

Recipe by
Total Time:
1 hour
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1 kg - chicken
  • 1 tbsp - curd
  • 1 tsp - lime juice
  • 1/2 tsp - chilli powder
  • 1/4 tsp - turmeric powder
  • 1 tbsp - chickpea flour
  • A pinch - tandoori color
  • Salt to taste
  • For the Masala:
  • 1 tsp - cumin seeds
  • 3 - large onions, thinly sliced
  • 2 - tomatoes, thinly sliced
  • 2 tbsp - mixed with 2 tbsp of water
  • 1 tbsp - chicken masala
  • 1/4 tsp - turmeric powder
  • 2 tbsp - ginger - garlic paste
  • 1 tsp - fennel seeds
  • 2 tbsp - tomato sauce
  • 1 tsp - kasoori methi
  • 1/4 cup - chopped coriander leaves
  • 3 tbsp + for Deep Frying - oil

How to Make Dry Chicken Masala

  • Marinate the chicken with the ingredients and keep aside for at least half an hour.
  • In a pan, heat oil and Deep Fried the chicken till golden brown.
  • Drain and keep on an absorbent paper.
  • In another pan, heat 3 tbsp of oil.
  • Add the cumin.
  • When it starts spluttering, add the onion, ginger-garlic paste and saute till wilted.
  • Add the tomatoes, turmeric, chicken masala and aniseed and mix well.
  • Cover and cook for a few mins.
  • Add the coconut milk, kasoori methi, tomato sauce and fried chicken and mix well.
  • Cover and cook for a few mins till all the masalas are well blended with the chicken.
  • Add the chopped coriander leaves, toss and cover.
  • Let it cook for another 2 mins.
  • Switch off the heat.
  • Transfer to a serving dish and garnish with chopped coriander leaves.
  • Recipe Courtesy: Mareena's Recipe Collections

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