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Ingredients :
  • Chicken 1 medium sized
  • Salt to taste
  • Lemon juice 4 tbsps
  • Ginger 2 one inch pieces bunch
  • Garlic 6-8 cloves
  • Curry leaves 8-10
  • Red chillies whole 8-10
  • Rice 2 tbsps
  • Yogurt 1/2 cup
  • Fresh coriander leaves a small
  • Oil 1/4 cup
  • Refined flour (maida) 1/4 cup
Method :
  • Clean, wash and cut chicken into four: two leg pieces and two breast pieces. Make four to five half inch deep slits on the pieces. Apply salt and two tablespoons of lemon juice and keep aside
  • Peel and wash ginger and garlic. Wash curry leaves. Grind ginger, garlic, curry leaves, red chillies and rice to a smooth paste using remaining lemon juice. Blend this paste into the yogurt and whisk well to a smooth consistency. Add salt to taste
  • Apply yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Clean, wash and finely chop fresh coriander leaves
  • Heat oil in a pan, roll the marinated chicken pieces in refined flour, shake off excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute
  • Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain chicken
  • Transfer chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves and two tablespoons of water; cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked
  • Serve hot
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