By: Harilal Radhakrishnan


Chicken,(medium sized pieces)-500 gms
Onion,sliced-1/2 cup(one medium sized)
Curry leaves- 2 sprigs
Oil-as required

For Masala paste

Kashmiri chili powder-2 tsp( or to taste)
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Fennel seeds-3/4 to 1 tsp
Black pepper corns-1/2 to 1 tsp
Green chilies-1 or 2 nos( according to taste)
Ginger-1 inch piece
Garlic-3 to 4 large cloves
Vinegar-1 tsp
Water-as required
Salt-to taste


In a blender,combine together all the ingredients listed under 'For masala paste' and blend to form a smooth paste.
Rub this onto the chicken pieces and refrigerate for about 1 hour.
In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
Add more curry leaves if required.

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