Punjabi Style Masala Fried Chicken

Cut the chicken thighs into small, bite-sized pieces.

In a bowl with the chicken, squeeze in the juice of half a lemon.

Add turmeric powder and salt to the chicken.

Mix everything together thoroughly to marinate the chicken.

In a pan, heat vegetable oil and add butter, letting it melt on medium-low heat.

Add finely chopped onions to the pan and stir, cooking for 2-3 minutes on medium flame.

Once the onions have started to color and caramelize, add finely chopped garlic.

Cook the onions and garlic for another 3-4 minutes until the raw aroma disappears.

Turn the heat to low and add all the powdered spices: red chili powder, garam masala, coriander powder, cracked black peppercorns, kasoori methi (dry fenugreek leaves), and turmeric powder.

Stir and cook the spices on low heat for 30-40 seconds.

Add finely chopped tomatoes and salt. Stir to combine.

Cook the tomatoes until they soften and integrate into the sauce. Add a splash of warm water and continue cooking until you have a thick masala paste.

Add the marinated chicken to the masala in the pan.

Stir well to coat the chicken with the masala and pan-roast it, searing it on all sides.

Once the chicken is seared, add a splash of warm water. Then, turn the heat to the lowest setting, cover the pan, and let the chicken simmer for 5 to 6 minutes.

Open the lid, give it a stir, and cook uncovered for another 3 to 4 minutes until the chicken is cooked through and coated in a thick sauce.

Garnish the chicken with chopped green chilies, finely chopped coriander leaves, cold butter, and thinly sliced ginger.

Gently fold in the fresh herbs and butter. Your masala fried chicken is ready to serve.