Dry Masala Fried Chicken
A spicy fried masala chicken that’s just so damn good and bursting with flavour in your mouth that it will become your favourite rather than a chicken curry. It is absolutely satisfying, quick and easy to make. This goes perfect with some soft roti, fried potatoes, salad and maybe a tasty braised dhall.
Dry Masala Fried Chicken


For the chicken:

  • 8 chicken drumsticks or any other pieces
  • 2 tbsp olive oil plus extra 4 tbsp
  • 1 1/2 large onions liquidized
  • 1/4 tsp turmeric
  • 1 tbsp Kashmiri chilli powder
  • 2 tbsp Kashmiri mixed masala
  • Pinch of jeera seeds
  • Salt to taste
  • 3 dried red chillies
  • Curry leaves
  • Fresh coriander to garnish

Green paste ingredients:

  • 1 cup of fresh coriander
  • 1/2 cup of fresh mint
  • 3 green chillies
  • 3 garlic cloves
  • 2 tsp water


  1. Blend all your green paste ingredients and keep aside.
  2. In a flat pot (I used the @lecreusetsa buffet casserole) heat 2 tbsp olive oil and add your washed chicken pieces to fry till slightly brown on low to medium heat. Remove the chicken and set aside.
  3. In the same pot add 4 tbsp olive oil on low heat along with your jeera seeds, dried red chillies, curry leaves and onions. Frying till onions are soft for a few minutes.
  4. Now add your green paste and spices frying on low heat till oil slightly separates, if it is to dry add 2 tbsp of water.
  5. Add your chicken pieces to your pan coating it well with the masala on low heat. Season the chicken with salt according to your liking.
  6. Pour about 1/4 cup boiled water from the side of the pot only if it is to dry and cover allowing it to cook on low heat for 20 minutes but turning the chicken every 5 minutes.
  7. Once done garnish with chopped coriander and enjoy.