I’m sure everyone is familiar with what chicken fry is. But have your tried chicken fry masala? In Indian cooking, every dish is full of spices, flavors and herbs. Masala refers to the herbs and spices and adding the masalas makes chicken fry extremely delicious. This is more of an intermediate level cooking and it can take anywhere from 45 minutes to an hour. However, once you get the taste and hang for it, it is extremely easy the next time around and will motivate you to make it every time.
This method is popularly used in both Nepal and India. Chicken Fry Masala is a very good protein diet with 48 grams per serving and 404 calories overall. Macro nutrients and other calorie information are given at the end of this recipe.
Chicken Fry Masala - The Complete Recipe
Prep: 10 min | Cooking: 30 min | Serves: 2
Chicken – 1 lbs
Onions – 2 medium
Garlic – 3 cloves crushed
Tomatoes – 3 cherries
Ginger or Ginger paste – 1/2 tsp
Olive Oil - 1 tbsp
Jeera (Cumin seeds) – 1/2 tsp
Dried Rosemary Leaves – 1/4 tsp
Thyme Leaves – 1/4 tsp
Meat Masala – 1 tbsp
Green Chilly – 1
Red Chilly powder – 1 tbsp
Turmeric powder – 3/4 tsp
Procedure for Chicken Fry Masala
- Heat a frying pan or a skillet and fry the onions until it turns slightly brown. Add some salt for the onions.
- Take the onions out of the pan in a plate. Then add jeera and rosemary leaves.
- After the herbs are fried, add the chicken. Fry it until it turns golden brown
- If there’s extra oil on the pan, drain it. Add the spices, ginger, garlic and stir the mixture thoroughly.
- Add the onions and tomatoes and cover the pan. Reduce the flame to lowest and cook for 2 more minutes.
- The dish is now ready to be served. For garnishing, coriander leaves and finely chopped green chillies can be used.
Dried Rosemary Leaves
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Chicken Fry Masala - Step by Step with Pictures
You can follow the procedure given above. However, for this step-by-step recipe, I will do it a little differently. I'm going to add onions after the chicken is fried, so no need to take the onions out of the skillet. This process also uses less oil than the previous.
If you find the images below useful and you want to use them in your blog, you are free to do so as long as you credit this article as the source. I release all the images below under the license CC BY-SA. Only images, not the recipe. :)
1. Cut the chicken into small pieces.
You can use either boneless chicken or with bone. However, boneless seems too KFC-y to me, so my personal preference is with bone. Go skinless and choose lean meat.
2. Get your spices ready.
These are the spices I used in preparing this recipe. In addition, I have also used Meat Masala, soya sauce and Tej Patta (not shown in the above picture).
3. Heat the olive oil in a skillet or a frying pan.
We use the traditional karai (or kadhai), which is popularly used in making almost all vegetables and food in Indian and Nepali culture. After the oil is sufficiently heated, add the cumin seeds, rosemary and thyme leaves. Leave them to cook for about 30 seconds. Now add the chicken. Stir for a few seconds and add salt. Stir again until the salt is evenly distributed. The flame must be at high.
Kadhai - The Indian Skillet
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4. Add Tej Patta (Bay leaves) and stir.
Bay leaves are another natural spice used in Indian cooking. I love the smell of these leaves when I open the lid. Rich in Vitamin C, Magnesium and Potassium, they also have anti-fungal, anti-bacterial and anti-inflammatory properties.
5. Cover the skillet.
After adding the bay leaves, cover the container. You will notice that there's a lot of water coming out of the meat. We will use the heat and steam in this water to cook the chicken through.
6. Meanwhile, crush the garlic cloves, and ginger too.
I use fresh ginger instead of ginger paste. That's why, I also crush the garlic cloves and ginger to form a paste together. We'll add them later with the spices. Keep in mind that we still haven't added the onions or any other powder spices yet.
7. Add the soya sauce.
Stir the whole mixture again. Add soya sauce when water starts to steam off.
8. Cut some onions.
You can use as much onions as you like, but don't take it too far. Shred the onions instead of dicing it.
If you see oil appearing and the water has almost evaporated, it's time you turned the flame to medium. At this time, you should continue stirring every once in a while because it can burn quickly. You will notice that more oil starts appearing. We use this oil to fry the chicken.
10. Add the onions.
Add the onions and fry them in the oil. Before stirring the onions into the mixture, add a few pinches of salt.
11. Cut the tomatoes and chilly.
While you are waiting for the chicken and onions get fried, cut some tomatoes and green chilly. Reminder again: the flame should be at medium to minimum. At this point, high flames is equal to burnt chicken masala fry.
12. Have a taste.
Check if the salt is okay and the onions and the meat is cooked. It's time to add the spices.
13. Add tomatoes and all the spices.
This is where you add: Turmeric, meat masala, red chilly powder, tomatoes, green chilly, ginger and garlic paste. Also add about 1/4 tsp salt because you need to correct for the spices added. Stir the whole mixture with the help of spatula. After this, cover the lid and set your flame to the lowest point. The dish is ready in the next five minutes.
14. Enjoy the color.
The dish is now ready to be served. Just make sure the tomatoes are cooked too.
We have been using MDH since...forever.
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I love me some rice with Chicken Fry Masala.
You can eat this with Naan, roti and even with rice.
Nutritional Information and Calorie Content in Chicken Fry Masala
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||18 %|
|Saturated Fat 2 g||10 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 155 mg||6 %|
|Potassium 506 mg||14 %|
|Total Carbohydrate27 g||9 %|
|Dietary Fiber 4 g||14 %|
|Sugars 11 g|
|Protein 48 g||97 %|
|Vitamin A||12 %|
|Vitamin C||66 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|