Masala Fried Chicken (Dhaba Style, Dry & Smoky)

Masala Fried Chicken in the dry, dhaba‑style tone as the recipe text shown in your photo, so it matches that smoky, intense vibe.

Crispy edges, smoky masala, and that dhaba‑style intensity — Masala Fried Chicken that clings to every bite and fills the room with aroma. Weekend indulgence, sorted! 🍋🌿✨

Deep roasted , warming spice, and that unmistakable dhaba punch — smoky, satisfying, and addictive without needing gravy.

Ingredients (Serves 3–4)

• 500 g boneless chicken thighs

• Juice of ½ lemon

• 1 tsp turmeric powder

• 1 tsp salt

• 5 tbsp vegetable oil

• 50 g unsalted butter

• 2 onions, finely chopped

• 8 cloves garlic, finely chopped

• 2 tbsp ginger, finely chopped

• 2 tsp Kashmiri red chili powder

• 2 tbsp coriander powder

• 2 tsp garam masala

• 1 tsp cracked black peppercorns

• 1 tsp dry fenugreek leaves (kasoori methi)

• 3 tomatoes, finely chopped

• 2 green chilies, sliced

• Fresh coriander leaves, chopped

• Lemon wedges for garnish

Method

1. Marinate chicken with lemon juice, turmeric, and salt. Rest 30 minutes.

2. Heat oil and butter, sauté onions until golden. Add garlic and ginger, fry till aromatic.

3. Add chili powder, coriander powder, garam masala, pepper, and kasoori methi. Roast spices well.

4. Stir in tomatoes and green chilies, cook till masala thickens and oil separates.

5. Add chicken, sear it on high heat for 4-5 minutes until fully coated and dry, with masala clinging to each piece. Add hot water and cover and cook on low heat for 4-5 minutes. Cook uncovered for 2-3 minutes

6. Garnish with ginger juliennes, coriander and lemon wedges and a dollop of butter(optional) Serve hot with paratha or jeera rice