Ingredients
Chicken boneless / Chicken Breast – 500 gram
For marination
Turmeric powder – 1/4 tsp
Kashmiri chilli powder – 2.5 tbsp
Pepper powder – 1 tsp
Ginger garlic finely crushed – 2 tbsp ( 5 big garlic& 2.5 inch long ginger )
salt as required
coconut oil – 1 tbsp
water – 1 to 2 tbsp
cocnut oil for shallow frying
For Pickle
Gingely oil or coconut oil – 4 to 5 tbsp
mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Dried red chilli – 4 \
Curryleaves
Garlic – 12 big cloves
Ginger – 4 inch long
Green chilli = 6 to 7
Turmeric powder – 1/4 tsp
Kashmiri chilli powder – 3 tbsp
Pepper powder – 1 tbsp
Asafoetida powder – 1/4 tsp
Vinagiri – 1/2 cup ( 125 ml )
Boiled water – !/2 cup ( 125 ml )
Salt 1/4 tsp
Preparation
Cut chicken into small pieces, then take in a bowl, add turmeric, kashmiri chilly powder, pepper powder, ginger garlic crushed, salt and coconut oil, marinate it well.Keep this aside for 1/2 hrs. Heat oil in a pan, add chicken pieces, fry it well.In the same pan, add more oil , add mustard, fenugreek and dry chilly, let it pop , then add curry leaves, ginger garlic, and green chilly, saute it well, next add turmeric, chilly powder and pepper powder, mix it well, next add hing powder, after mixing well add vinegar, and water, let it boil well, add salt, then add chicken pieces, mix well, and turn off flame.
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Athy’s CookBook
