Finally Spring is here!🌺🌸🌹
And can we have some al fresco time already?😀
This Masala Fried Chicken recipe is a quick and easy dish, that I constructed at the last moment, whilst cooking in a hurry. It does not require any time to marinate. It’s perfect for those days when you’ve run out of ideas and just need to prep something up quickly or when you have unexpected guests and need to impress at the last moment😉
With such ease of preparation, it certainly delivers on taste. It is ideal al fresco food, to snack on at picnics or to make gourmet sandwiches. It goes great with garlic buttered mash, rotis and a crispy green salad!
My boys have requested this meal so often, I can literally make this during my sleep😂. It has become a firm favourite in my household and I’m pretty sure it will become a favourite in yours too.
You can either use Madras mixed masala, Kashmiri red chili powder or Rajah’s curry powder. I have not tried it with Rajah’s but am sure it will not disturb the taste. You can also add more spice if you like it spicier or you can halve measurements on the masala if you’re not keen on too hot.
These Masala Fried Chicken have a tangy spicy bite, with a juicy flavorful centre. This easy chicken recipe is sure to become a family favourite and a recipe you will hold onto for life! Perfect al fresco dining!
I full-heartedly admit that this masala fried chicken is my favourite food, with its honest flavours taking this dish from good to magnificent. Requiring minimal ingredients, a handful of pantry spices, it’s simple home cooking, the kind that tugs at your heart and brings family around the table or for a prominent picnic get-together!
Pre-Preparation
I usually buy cut pre-packed pieces of chicken that require little cleaning. It saves time especially when you are cooking on a fly.
I prefer to simmer the chicken pieces in a deep pot with enough water to cover the chicken, halfway. I add salt to taste, 1 teaspoon of turmeric, 1 teaspoon of ginger and garlic paste, and a good sprinkling of lemon juice.
When the chicken is tender, I let the water from the pot dry out and then I add my spice mixture to coat and fry until crispy and aromatic!
The water shouldn’t be too much at all. If the water is too much to dry up, pour the water out into a glass bottle, store in the fridge, and save it as chicken stock for your next meal! You can also freeze the chicken stock and use it the next time you’re making breyani or pilaau to flavour up your rice.
MASALA FRIED CHICKEN
Ingredients
- 500 g chicken pieces
- 100 g butter
- 4 tbsp oil
- salt and black pepper to taste
- 1 tbsp madras masala or kashmiri chili powder
- 1 tsp Portuguese chicken spice
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1 tsp ginger and garlic paste
- 1 tsp dried red chillies
- 2 tbsp lemon juice
- ¾ cup fresh cream (optional)
- Handful of freshly chopped coriander
Instructions
- Pre-cook chicken as mentioned in my introduction. (above)
- Keep aside until needed.
- Melt butter in a small saucepan over low heat. Pour in the oil. Add the ground spices, dry chillies, ginger, and garlic paste and the lemon juice. Stir well together until heated through. Add in half of the chopped coriander.
- Pour the butter mixture over the boiled chicken pieces and stir to coat the pieces all over with the mixture. Set the flame on medium and allow the chicken to fry on all sides until crispy and aromatic.
- Stir occasionally to avoid burning or sticking to the pot.
- The frying should take less than 10 minutes, depending on how crispy you prefer.
- Lastly stir in the fresh cream. (optional)
- Sprinkle with the remaining chopped coriander and serve with your favourite sides! It goes great with garlic buttered mash, rotis and a crispy green salad!
Notes
