• Preeth C.Vijay

Fried Onion Chicken Masala

Recipe developing is something am passionate about. It makes me high. It feels like an accomplishment when it turns out good. One such recipe of mine is Fried onions chicken Masala. Absolutely no fancy ingredients, but this is incredibly delicious, smooth, mild and burst out flavors.

Onions are deep fried and made into a smooth paste, which acts as the base to this gravy. Adding on some cashews while grinding delivers a smooth creamy thick gravy, that just gets seeped in the chicken. Am already drooling thinking about it.


Chicken 350 gms (marinate with lemon juice and salt for an hour)

Onion 1 finely chopped

Tomato 2 finely chopped

Ginger Garlic paste 2 teaspoon

Red chilli powder 1 teaspoon

Kashmiri red chilli powder 2 teaspoon

Coriander powder 1 teaspoon

Garam masala 1 teaspoon

Kasuri methi 1 teaspoon

Cinnamon 1 inch piece

Bay leaves 1

Jeera 1/2 teaspoon

Oil 5 tablespoon

Ghee 1 teaspoon

Salt as needed

To grind

Fried onions 1 cup

Cashews 6 to 8

How to Start?

Marinate chicken with lemon juice and salt for an hour. Thinly slice 3 onions and deep fry in oil until golden brown. Let it cool.

Grind the fried onions and cashews into a smooth paste adding little water.

Heat a kadai, add oil. Once the oil is hot enough, add cinnamon, bayleaves and jeera. Fry for 30 seconds. Now add the chopped onions, fry until the onions turn translucent. Add the ginger garlic paste and the freshly ground fried onions masala.

Fry in a medium flame, until the fried onions turns dark brown and oozes out oil. Take care not to burn the masala, so keep stirring on regular intervals. This will take at least 10 minutes.

Now add the chopped tomatoes and salt. Fry until the tomatoes turn mushy. Add the chicken and saute on high flame for 3 to 4 minutes. Add the chilli powder, kashmiri chilli powder, and coriander powder. Saute well for 2 minutes.

Add 1/2 cup of water, and let the chicken cook for around 20 minutes on a medium low flame.

After 20 minutes, check if the chicken is cooked. Add garam masala and kasuri methi. Give it a good mix. Adjust the gravy consistency as per your preference. I love a semi thick gravy, so cooked for a little longer time to attain it. Before you turn off the stove, add a teaspoon of ghee and mix well.

Serve hot with phulka or any pulao.

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