- Chicken breast pieces – 4
- Salt – As required
- Lemon Juice – 2 tbsp
- Ginger Paste – 1 tbsp
- Garlic Paste – 1 tbsp
- Coriander Leaves – 1 bunch
- Green chilli – 5
- Kashmiri Red chilli powder – 1 tbsp
- Hung Curd – 1/2 cup
- Flour – 4 tbsp
- White Oil – as required
Clean the chicken pieces and make deep incision with a knife. Marinate with salt and lemon juice for 1 hour.
Make a paste of hung curd, ginger garlic paste, salt, turmeric, chilli paste and half of the fresh coriander leaves.
Marinate the chicken pieces thoroughly with this mixture and keep refrigerated for 6 hours.
Heat oil in a frying pan. Sprinkle some flour on the marinated chicken and shallow fry for 5-6 minutes on both sides.
Remove from heat and keep on tissue paper to remove excess oil.
In the same oil, add the remaining marinade. Sprinkle some water and continue frying. Add remaining chopped coriander leaves and mix well.
Add the fried chicken pieces and continue cooking till the chicken is done.
Stir continuously till oil comes out.
Serve hot with Roti.