Fried Chicken Thigh Fillet with Curry Masala
Main Dishes • Indian
Description
If the chicken is quite juicy, its fat is perfect for rice as a side dish. You need to boil the rice and pour in the rendered juices, mix well, and serve with the thighs.
Ingredients
- "Petelinka Thigh Fillet" 0 lbs
- Unrefined Sunflower Oil 10 tablespoons
- Tikka Masala 0 oz
- Chicken Seasoning 0 oz
- Ground Black Pepper a pinch
- Turmeric 1 teaspoon
- Ocean salt to taste
Step-by-Step Guide
Step 1
Brush the thighs with olive oil.
Step 2
Add the curry masala seasoning.
Step 3
Add the chicken seasoning.
Step 4
Mix everything well and let it sit for 30 minutes at room temperature.
Step 5
After half an hour, place the fillet on a dry, hot skillet.
Step 6
Season the chicken with finely ground black pepper.
Step 7
Sprinkle turmeric on top.
Step 8
After 3 minutes, flip the chicken.
Step 9
Salt with sea salt.
Step 10
After a couple of minutes, flip again.
Step 11
After a couple of minutes, flip once more. Reduce the heat to low.
Step 12
Cover with a lid and cook for 10–12 minutes.
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