The marination time is what that makes a difference than other chicken fry dishes. Also, adding the fried chicken in the curd/yogurt at the end is another one that makes it unique and gives that distinct taste.
Preparation Time: 10 minutes
Marinate Time: 2 hours
Cook Time: 20 minutes
Boneless and Skinless Chicken : 750 gms
Ginger garlic paste: 1 tablespoon
Turmeric: 1/2 teaspoon
Red chili powder: 2 teaspoons
Coriander powder: 1 teaspoon
Lemon juice: 1 teaspoon
Salt to taste
Oil: 1 teaspoon
Green chilies: 4 slit
Yogurt/curd : 3 tablespoons
Red color: a pinch
Curry leaves: 2 sprigs
Onion: 1 cut in circles
Cilantro/coriander leaves: 7-8 sprigs chopped to garnish
Take all ingredients listed under marinate, mix well and marinate in the refrigerator for 2 hours.
Heat oil for deep frying and fry the chicken to golden brown. It should take about 7-8 minutes per batch. Drain them onto a paper towel.
In the same oil fry the curry leaves for 30 seconds and keep aside.
Heat 1 teaspoon of oil in a pan on simmer, and add green chilies and fry for 1 minute. Add yogurt and red color and mix well. Add chicken and cook until the yogurt is dried out and stuck to the chicken pieces.
Turn off the stove, garnish with cilantro, fried curry leaves and serve hot with onion rings.