🍗 Spicy Chicken Masala Fry

A dry, semi-gravy chicken dish perfect for chapati, naan, or rice

Serves: 3–4 | Prep Time: 15 mins | Cook Time: 30 mins | Type: Semi-Dry / Fry Curry

🧂 Ingredients
🐔 Chicken:
500g chicken (preferably curry cut or boneless thigh pieces)

Salt to taste

1 tbsp lemon juice (for marination)

🍳 Base:
2 tbsp oil (preferably mustard oil or refined)

1 tbsp ginger-garlic paste

1 large onion, finely sliced

1 tomato, chopped

2 green chilies, slit

A few curry leaves (optional, for South-style twist)

🌶 Spices:
1.5 tbsp Welza Chicken Masala

¼ tsp turmeric

1 tsp red chilli powder (optional for extra heat)

½ tsp black pepper (for final fry)

🌿 Garnish:
Fresh coriander, chopped

1 tsp ghee (optional, for finishing)

👨🍳 Method
1️⃣ Marinate the Chicken
Mix chicken with salt, lemon juice, and ½ tbsp of Welza Chicken Masala.

Let it rest for 15–20 minutes while prepping other ingredients.

2️⃣ Heat Oil & Fry Onion
In a heavy pan, heat oil and add sliced onions.

Fry until golden brown, then add green chilies and curry leaves (if using).

3️⃣ Add Ginger-Garlic Paste
Cook for a minute until raw smell disappears.

4️⃣ Add Tomatoes & Spices
Add tomatoes, turmeric, red chilli powder, and the rest of Welza Chicken Masala.

Cook until tomatoes are soft and oil starts separating.

5️⃣ Add Chicken & Bhuno
Add marinated chicken and stir-fry on high for 5–6 minutes until sealed and browned.

Reduce flame and cook covered for 15–20 minutes, stirring occasionally.

The masala will reduce and coat the chicken thickly.

6️⃣ Final Fry
Once the chicken is fully cooked, increase heat and sprinkle black pepper.

Stir-fry for 2–3 minutes until slightly crispy and dry.

Optionally, drizzle 1 tsp ghee for added aroma.

🍽 Serve With:
Hot parathas, naan, tandoori roti, or jeera rice

Onion rings and lemon wedges on the side

💡 Welza Tip:
For a spicier, Andhra-style version — add a pinch of fennel powder or freshly ground black pepper at the end.