INGREDIENTS:
———————
BONELESS CHICKEN-1KG
SALT-FOR TASTE
CHILLI POWDER-3 TSP
CURD-2TBSP
LEMON-2
GINGER GARLIC PASTE-1TBSP
TURMERIC POWDER-1TSP
PEPPER POWDER-2TSP
CORIANDER POWDER-3TSP
CURRY LEAVES-10
OIL-10 TBS
FOOD COLOUR(RED)- 2 PINCHES
PROCEDURE:
——————-
1. MARINATE BONELESS CHICKEN PIECES WITH GINGER GARLICPASTE,SALT,CHILLI POWDER,PEPPER POWDER,CORIANDER POWDER,FOOD COLOUR,LEMON JUICE EXTRACTED FROM 2 LEMONS,CURD AND 2 TBSP OIL .
2. REFRIGERATE THIS FOR 1 HOUR.
3.TAKE A FRYING PAN AND ADD THE REMAINING OIL TO IT. WHEN THE OIL GETS HEATED,ADD THE MARINATED CHICKEN PIECES 6 TO 7 PER BATCH. KEEP FRYING UNTILL THE CHICKEN PIECES GETS CRISPY.
4.KEEP FRYING UNTILL ALL THE CHICKEN PIECES ARE FRIED BATCH WISE
5.NOW REDUCE THE STOVE FLAME AND STIR IN THE REMAINING MASALA AND FRY AND ADD CURRY LEAVES TO IT.
6.STIR FRY AND SERVE HOT.

http://jonnadula-madhu.sulekha.com/blog/post/2008/08/chicken-65.htm