Masala Fried Chicken
The Good Parsi Hubby requested some pan fried chicken with lots of masala, chilli and whole cumin seeds. I normally make this with wings or leg pieces, but you can use a whole chicken cut up or only thighs too. Please note the cooking time may slightly vary with different sized pieces.
Preparation Time: 5 minutes + overnight marination / Cooking Time: 30-40 minutes
- 1.3kg chicken pieces, with skin
- 1 lemon
- 1 ½ tsp fine salt
- 1 hot green chilli, finely chopped (optional)
- 2 tbl olive oil, for marinating
- ¼ tsp garlic powder (you can substituted with ½ tsp minced garlic)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ½ tsp paprika powder
- 2 tsp Kashmiri chilli powder
- 3 tsp whole cumin seeds
- ¼ cup ghee or coconut oil, for frying
- Place the chicken in a large bowl.
- Cut the lemon into quarters, remove seeds and squeeze each quarter over the chicken.
- Sprinkle on salt and chilli. Rub in well. Leave for 10 minutes.
- Add olive oil and coat chicken evenly.
- Mix all powdered masalas together in a small bowl, and then add to the chicken. Mix and rub in well to coat the chicken evenly and thoroughly.
- Add the whole cumin seeds and ensure even coverage on all chicken pieces.
- Leave to marinate overnight. NOTE – If you don’t have all night to marinade, 2 hours will be sufficient.
- Remove chicken from refrigerator 1 hour before frying to bring to room temperature.
- Heat a large non-stick pan on medium heat and add oil. Leave to heat up for a minute or two.
- Add the chicken and cook for 5 minutes until starting to get golden brown. Turn and cook for a further 5 minutes.
- Reduce heat to medium low and cook, turning every 5 – 10 minutes or so to ensure chicken is thoroughly cooked through.
- Remove from pan and rest for 5 minutes before eating.
Whatever you do, don’t through away the oil left in the pan! It’s great to mix in with plain rice, or dip with bread for a terribly delicious, and terribly naughty masala treat!