Masala Chicken Fry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the masala powder: in a mixer, combine 3 tbsp coriander seeds, 2 tsp peppercorns, 2 tsp cumin seeds, a few pieces of cinnamon, a few cloves, about 6 cardamom pods, and 3 tsp Kashmiri red chilli powder. Grind into a coarse powder.
   ▶ ≈0:31
2. 2
   Add 30 small garlic cloves (with or without skin) and grind again with the powder until you achieve a coarse, fragrant masala powder.
   ▶ ≈1:04
3. 3
   Take 1 kg bone-in chicken and marinate with ½ tsp turmeric powder, 1½ tsp salt, the freshly ground masala powder, and 3 thinly sliced onions. Mix gently until all chicken pieces are well coated.
   ▶ ≈1:28
4. 4
   Let the marinated chicken rest for about 30 minutes to allow the flavors to be fully absorbed.
   ▶ ≈2:02
5. 5
   Heat 3 tbsp oil in a large kadai. Gently add the marinated chicken pieces and stir to coat evenly.
   ▶ ≈2:26
6. 6
   Add a few curry leaves, cover the kadai, and cook on medium flame for about 15 minutes, allowing the chicken to cook in its own juices.
   ▶ ≈2:56
7. 7
   Open the lid, increase the flame to medium-high, and continue cooking while stirring until excess moisture evaporates, the masala becomes dry, and the oil begins to separate.
   ▶ ≈3:16
8. 8
   Turn off the heat and finish with freshly chopped coriander leaves. Serve hot with rice, roti, or parotta.
   ▶ ≈3:56