Punjabi Masala Fried Chicken – 50-Minute Recipe
A fiery Punjabi masala fried chicken that bursts with aromatic spices and tender, juicy chicken pieces. The rich, tomato‑based sauce is simmered to perfection, then finished with fresh coriander and a touch of butter for silky depth. Ideal for a comforting family dinner that delivers bold, authentic flavors in every bite.
Recipe by Swadish· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 1 1/10 lb chicken thighs
- half whole lemon
- to taste turmeric
- to taste salt
- 2 tbsp vegetable oil
- 2 tbsp butter
- 3 clove garlic
- 2 tbsp ginger
- 1 medium onion
- 2 to_taste green chilies
- 2 medium tomatoes
- to taste red chili powder
- to taste garam masala powder
- to taste coriander powder
- to taste cracked black peppercorns
- to taste kasuri methi leaves
- 1 bunch coriander leaves
- a splash warm water
Instructions
- 1Marinate the chicken pieces with half a lemon, turmeric, and salt; let sit for at least 15 minutes.
- 2Heat vegetable oil in a pan over medium to low heat and add butter; allow the butter to melt.
- 3Add chopped onions to the hot oil and cook for 2-3 minutes until they start to color, stirring frequently.
- 4Add chopped garlic and cook for 3-4 minutes until the raw aroma disappears.
- 5Reduce heat to low and add red chili powder, garam masala, coriander powder, cracked black peppercorns, kasuri methi leaves, and turmeric powder; stir and cook for 30-40 seconds.
- 6Add chopped tomatoes, stir, and cook until the tomatoes soften and break down into a thick sauce.
- 7Add a splash of warm water and continue cooking until the masala thickens further.
- 8Add the marinated chicken to the pan, stir to coat with the masala, and sear on all sides until nicely browned.
- 9Add a splash of warm water, reduce heat to lowest, cover, and simmer for 5-6 minutes.
- 10Remove the lid, stir, and cook uncovered for another 3-4 minutes until the chicken is fully cooked and the sauce coats the pieces.
- 11Stir in chopped green chilies, finely chopped coriander leaves, and cold butter slices; cook for 1-2 minutes until the butter melts into the sauce.
- 12Serve hot, garnished with extra coriander leaves if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Early
Marinate the chicken with lemon, turmeric, and salt for at least 15 minutes before cooking.
Layer Flavors Gradually
Add the dry spices after the garlic softens and cook them only 30‑40 seconds before adding tomatoes.
Finish with Butter
Stir in cold butter slices at the end and cook just until melted for a silky sauce.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Punjabi Masala Fried Chicken?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Punjabi Masala Fried Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Punjabi Masala Fried Chicken recipe come from?
- It was shared by Swadish on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.