해먹으리(Hemogry) - Punjabi Style Masala Fried Chicken
Bold, slow cooked and unapologetically rich. This Punjabi style chicken masala leans more towards the dry side, where the flavours cling to every piece instead of swimming in sauce. Deep, roasted notes, warming spice and that classic dhaba style intensity that hits hard and lingers. Each bite is packed, smoky and satisfying, the kind of dish that fills the room with aroma and keeps you going back for more without needing a heavy gravy.
Recipe Ingredients
Serves 3-4
500g chicken with or without bones
1/2 lemon (juice)
1 tsp turmeric powder
1/2 tsp salt
5 tbsp vegetable oil
50g unsalted butter
2 onion (finely chopped)
10 cloves of peeled garlic (finely chopped)
2 tbsp peeled ginger (finely chopped)
2 tsp Kashmiri red chili powder
2 tbsp coriander powder
2 tbsp garam masala
2 tsp turmeric powder
1 tsp cracked black peppercorns
1 tsp dry fenugreek leaves (Kasoori Methi)
4 tomatoes (finely chopped)
2 mild green chillies (finely sliced)
3 tbsp coriander leaves (chopped)
2 tbsp cold butter (optional)
Sliced ginger
Salt as required
Warm water as required
#chickenrecipe
