Chicken65

Ingredients :
Boneless chicken 1 1/2 " pieces :  450 gms
Yogurt     :   1/2 cup
Lemon juice : 1 1/2 tbs
Rice flour :  2 tbs
Salt  to taste
Garam masala Powder  : 1tsp
Oil  : 8 to 10 tbsp
Curry leaves  :  20
whole dry  red chillies : 6
Garlic : 6 cloves
Ginger : 2" piece
Turmeric ( fresh)  :1/2 " stick
Corriander seeds  : 2 tbsp
Black peppercorns  :1 tbsp

Method :
Grind masala ingredients to a fine paste along with 10 curry leaves.Blend yogurt, lemon juice,rice flour, salt into the ground masala.Add  garam masala powder and mix well.Add the chicken pieces in to this and marinate for an hour in the refrigerator.
Heat oil in a kadai or frying pan and add the chicken pieces in small batches of six to eight pieces at a time and stir fry on a high heat for a minute, tossing it  continuously.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.
Cook till the oil separates and the chicken pieces become crispy outside but  moist and soft inside.
Adjust salt add remaining curry leaves ,toss well and remove.
Drain the excess oil and serve hot...


* If you find it is time consuming to grind the whole masala ingredients like turmeric, corriander, chilly and pepper corns, you can use them in powdered form for the marination .*



*Courtesy : Sanjeev kapoor