Green chillies (cut into pieces) – 1 cup
Urad dal – 1 tsp
Chana dal – 1 tsp
Coriander seeds – 1 tbsp
Cumin seeds – 1/2 tsp
Garlic – 2 pods (mashed)
Curry leaves – 1 string
Salt to taste
Oil – 2 tsp
Lemon juice – 1 tbsp
Heat 2 tsp of oil in a pan.
Add all the ingredients expect lemon juice.
Fry on medium flame for 2-3 minutes until they turn golden brown.
Let it cool. Add lemon juice, salt and 3 tbsp of water and grind it into a smooth paste.
TIP – 1) Add little water to adjust the consistency
2) Goes well with pesarattu.
3) You can add tamarind juice instead of lemon juice.
Chicken – 500 gms (washed and cut into small pieces)
Ginger garlic paste – 2 tbsp
Turmeric powder – a pinch
Red chilli powder – 4 tbsp
Chicken tandoori masala powder – 1 tbsp
Garam masala powder – 1 tsp
Red colour -a pinch
Salt to taste
Curd – 4 to 5 tbsp
Lemon juice -1 tsp
Oil for deep frying
Corn flour – 2 tbsp
FOR GARNISHING –
Green chillies- 4 (slit into two)
Curry leaves -1 string
Wash the chicken meat and let it dry for 10 minutes.
Take a fresh bowl and add all the main ingredients except oil along with the chicken. Mix well and let it marinate for 15min.
Heat sufficient oil in a kadai. When the oil is moderately hot, add the chicken pieces one by one and fry them until the pieces are brown and crisp. Drain on absorbent paper.
Fry the green chilles and curry leaves in remaning oil and add it to the chicken.
Tip- Squeeze a few drops of lemon on the fried chicken.