INGREDIENTS:

Boneless chicken 1 1/2 inch pieces 450 grams Yogurt 1/2 cup Lemon juice 11/2 tablespoons Rice flour 2 tablespoons Salt to taste Oil 8-10 tablespoons Curry leaves 20 Whole dry red chillies 4 Ginger 2 inch piece Garlic 6 cloves Turmeric (fresh) 1/2 inch stick Coriander seeds 2 tablespoons Black peppercorns 1 tablespoon

Instructions

Step 1 Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste. Step 2 Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Step 3 Add another batch of the chicken and repeat.Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Step 4 Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.

INGREDIENTS:

Nutrition Info Calories : 328.75 Carbohydrates : 11.37 Protein : 28.845 Fat : 21.265 Other : 0.06